I used a full head of cauliflower and just microwaved it until it was tended. Then I put it in the food processor and then to a colander in an attempt to drain excess liquid. I used a mixture of parmesan and mozzarella cheese. Doubled all ingredients bc of the full head of cabbage. Spread it on parchment paper on a large pizza pan that has holes on the bottom. I had to bake this almost twice as long! It was definitely soggy! Flavor was pretty good though as a healthy version of crust. I will try this again just bc of the health factor but, along those same lines, I will reduce the amount of cheese to cut calories a bit. I think I will up the amount of cauliflower and then squeeze as much moisture out as possible. Edit 2/14- made again, this time processed the raw cauliflower, micro for 4 minutes, cooled on tea towel then squeezed all the moisture out. Added a few seasonings- oregano and basil- baked as stated. Delicious- much better and not so soggy this way. next time I will cut down on the overall cheese just bc that adds up to a lot of calories and let's face it- if you are going to put that much cheese on then you should just eat a real pizza!
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I used a full head of cauliflower and just microwaved it until it was tended. Then I put it...