Low Carb Pizza Crust

I have seen Cauliflower Pizza Crust all over Pinterest and wanted to test it out before making it for my hubs (who is a diet controlled Type II diabetic and follows a low carb diet).  I figured it wouldn't hurt for me to cut the carbs and get some veggies in at the same time either.

So, I tried this recipe from Eat.Drink.Smile. (head over there for the recipe - I pretty much followed it without making changes!)

Pre-cooked 'crust' 

Baked 

with toppings. and worst pizza pic ever.

(I actually stuck in under the broiler for a minute after taking this pic, and added fresh basil and red pepper flakes...but forgot to take a pic. I was getting hungry.)

Verdict - It was okay, but with potential to be really good.  First, I used frozen cauliflower b/c that is all I had.  I would like to try this with fresh and compare.  I think leaving fresh cauliflower slightly under cooked would make for a better crust.  This is kind of like having a hash brown crust if that gives you an idea of consistency.  (But not crispy hash browns)  Also, I think I will try adding 2 eggs next time or you could add more cheese.  I spread my cauliflower mixture out too thin. I wanted it thin b/c I was hoping that would make it crispy, and the edges did get crispy, but it was also too thin in spots.  So I will know better next time about thickness (maybe a 1/2 inch is good? Not quite sure.)  The flavor of the crust was good.  It didn't taste like a vegetable, which is always a plus ;)  So, bottom line - I will be making this again, with a few tweaks, and hopefully I can get the whole family to eat it (except Mr. Three, who can't have eggs).  This only makes about a 12 inch crust, so keep that in mind as well. I will probably double it if I can get the hubs and girls to eat it.  They are not very anxious to try my "experiments".  I can't imagine why! ;)


If you take down some of the spices, this would make a good crust for a breakfast pizza too!