Cauliflower Pizza Crust

FOR ALL THE HANDFUL OF "SOGGY CRUST" PEOPLE

Since I haven't had this happen, myself, I'm sort of flying blind-- but I love having the opportunity to troubleshoot.

First of all-- it's almost definitely NOT related to what kind or how much cheese you used.

Second of all-- I doubt that it's the eggs.

My (pretty good) guess is that the cauliflower is too wet and the baking process is cooking the outside completely before the inside has been sufficiently dried out.

My suggestion-- and this should work-- is to process the raw cauliflower into rice, as stated-- and then dry it out, some, before mixing in the egg and cheese and baking.

Two suggestions: you can put the bowl of raw "cauli-rice" in the refrigerator, uncovered, overnight. That should do a pretty good job of pulling moisture out-- especially if you stir it, on occasion.

The quicker suggestion is to spread the loose cauli-rice out on a cookie sheet and bake it just long enough to dry things out a bit. Then continue on with the recipe.

It's worth the trouble.

Although I haven't tried freezing them you might consider making up lots of crusts (once you're successful with the first one) and, after they're baked, stack them on a dinner plate with parchment paper in between each one-- and then wrap and freeze the stack. I'm pretty sure that would work-- and you wouldn't have to go through the crust making process each time.

If you want an even FASTER way to calm your pizza craving-- skip the crust and use half a bell pepper, instead. That's my "quick and dirty pizza." I fill a bell pepper half with some pureed tomato, garlic, onion, spinach, mushrooms, fat free mozzarella, some turkey pepperoni and oregano-- and bake that at 275-300 until done.

You get all the pizza flavors for much less effort.

If you're heart is set on having crust, though-- the cauliflower is worth the effort. Just find a way to get rid of the excess moisture before you make the crust and you should be good to go.

Let me know how you guys make out!

-Chelle