I’ve been wanting to try this cauliflower pizza crust idea for a while now. But the riced cauliflower at the local grocery is always ridiculously expensive for a very small package.
Ah, but last weekend I scored a mega-bag of frozen riced cauliflower at CostCo. I am armed to the teeth and ready to try out your recipes.
Also, any other riced cauliflower ideas would be welcome, as I think I’ve got about three pounds of it. 
I’ve used pre-made cauliflower crusts from this company:
They are made primarily from cauliflower and mozzarella cheese. Very low-carb which is a requirement for me. I’ve followed the baking recommendations to a “T” and they’ve always been mushy in the middle. I’ve also tinkered with those recommendations… mushy! Taste pretty good though.
I don’t use recipes most of the time but I have some tips proven by time.
First of all – make your dough by your own hands and add to it some spices.
Secondly – best cauliflower pizza I ever tried was a masterpiece of simplicity. Сauliflower was mixed with mayo, shredded dill, pickles and garlic, and a large amount of cheese. Any kind of cheese. That was sooooo gorgeous! (Don’t forget about tomato paste. Not ketchup, not sauce, just som tomato paste, maybe with a little bit of salt)
And at last… I don’t know, how far you can go for the pizza improvements, but my final recommendation is to use wood- or charcoal-fired oven. If you have friends or relatives with one then you’re lucky. If you have your own, then you just really know the REAL taste of REAL TASTINGS. If you’re not, then you should try at least once. Maybe it’ll even happen that you’ll realize that you need your oven. I know nothing about big ones, cause I stopped on a portable oven. No regrets.
And here’s some links that may be useful in my opinion:
How to make Neapolitan Pizza Dough - YouTube - and don’t forget to add spices
Wood-Fired Pizza Cooking Tips When Things Go Wrong! Ooni Pro - YouTube - that’s not mine but that’s how it may work
https://pizzaovenradar.com/ - it’s for a situation if you’ll be curious about other tips of ovens or ways to create an unusual homemade pizza.
The main thing to remember is to squeeze all the moisture out of the steamed cauliflower after it has cooled and use a soft cheese. It is all covered here:
Thanks everyone!
Tentacle, I can see you are a connoisseur, than you for your wisdom! No wood oven available, but I do have a good pizza stone. Should I try to use it for this? Maybe cover it with parchment? My first attempt(s) will include eggs, so I think I’d better protect it. Not sure whether a metal pan might be better though. No offense, I won’t be going with the pickle idea. But I hadn’t intended to herb it at all - now I’m intrigued.
Don’t ask that’s a fantastic link. I’ve got eggs and shredded mozz, I don’t really like goat cheese. Would ricotta work better than the mozz?
The experimentation starts Monday, so there’s still time - load me up with ideas to try out.
I used Green Giant “Tuscan” cauliflower crust, put jarred sauce and cheap mozzarella on it, then loaded it with typical supreme toppings. It was great. You can overthink it or not.
TruCelt, pizza stone is made for making pizza, of course.) Sometimes it seems difficult to clean it but as I know they are always used without any coverage. But maybe it worth to try it.
Anyway, have you already tried making your masterpiece? :rolleyes:
How’s it?
It’s in the oven now.
First try was yummy, but too eggy for a long-term answer.
The frozen cauliflower is in slightly larger pieces than I usually think of as “riced.” More of a fine chop. I added an egg and a tbsp of sour cream for each 1/2 pound of cauliflower plus garlic salt, ground pepper, and dried basil. The mixture was too wet so I added a tblsp of corn starch. It weirdly got wetter the more I stirred it so I added another, and then a third.
The mixture at that point was if anything wetter than when I’d begun. Altogether strange. I can only think that the salt was pulling the juices out of the cauliflower. Or maybe some of it was still frozen when I began. I had given it two minutes int he microwave though, and then left it well spread out in the colander for two hours to drain.
Anyway, when the heat hit the egg and the cornstarch it firmed up nicely. With a sprinkling of parmesan it would have made a fine brunch offering. And it held the pizza toppings inoffensively. It was . . .fine. But definitely only the first step.
I forgot to add that I also put in a shipload of mozzarella. I’ve forgotten how much exactly. Maybe two parts cauliflower to not-quite-one part mozz.
What I do when I make a cauliflower crust is microwave the cauliflower about a minute, then put in a towel over a colander. Then wring the water out of the cauliflower until it mostly stops dripping. That keeps the crust from being soggy.