Cauliflower II: The Pizzaening

Not to shabby of a pizza. Even better on day 2.

It's fun trying to sneak cauliflower everywhere and anywhere you can. This time, I tried pizza crust. My neighbour enjoys a gluten-free lifestyle, and she mentioned making her own cauliflower crusts when she and her partner do pizza nights. Made me wonder, "well, how hard could it be?"

The hardest thing, it turns out, is trying to remove the moisture from the shredded cauliflower. Wow! Lessons learned: try to make it ahead of time so you can let it sit out and evaporate a little, haha.

The end result wasn't as crispy as I would have liked. Again, blind-baking the crust, if I can call it a blind bake, for a longer time and maybe even flipping it part-way may have helped. Also, as soon as I tried to move it off the pan, it totally lost its shape. The pizza wasn't as beautiful as it was right here.

• Pulse 1 cauliflower head in a processor until fine. Steam a little and then remove moisture. And when you think you've done it, do it again.
• Combine with ½ c mozzarella,
• 1 tsp oregano,
• ½ to 1 tsp kosher salt,
• pepper, 
• 2 - 3 roasted garlic cloves, chopped finely, and
• 2 eggs

Spread onto a parchment paper-lined baking sheet and bake at 400º for 20 minutes, maybe flip if possible and bake foe 5 minutes more. Then remove, add toppings, in this case, sauce, mushrooms, spinach, and chorizo salami. Bake until done.