Cauliflower Pizza Crust

I have seen so many Pinterest recipes for cauliflower pizza crust, I just had to try and make it.

First, what does it taste like and why would you make it?  It tastes a bit bread like but thicker than a flour pizza would be.  Maybe even a little similar to corn bread?

Why make it? If you have a goal of reducing carbs, going gluten or grain free or just want something that sticks with you more.

I followed Mommypotamus‘ recipe.  I think you can experiment with salt as well for a bit of variety.  I’ve used sea salt and garlic salt.  Depending on what compliments your toppings.


First rice your cauliflower, add coconut flour, salt, onion powder, eggs and cheese.  I have used both mozzarella and gruyere.  Mozzarella is preferred in my opinion.  🙂  Press on to parchment paper and shape into the pizza shape you desire.

Lets take a break and talk about parchment paper.  I recently learned that traditional parchment paper is really hard on the environment or it contains so many harsh chemicals, you just don’t want to use it.

There are two types: bleached and unbleached.  The bleached version has Dioxin that can leech out into your food.  Oh and it is a carcinogen.  😦  Moving on the unbleached version, this is not the perfect alternate you would think.  Many of them have a chemical called quilon made by Dupont.  I am no expert, but from what I have read – you probably want to avoid this.  I found this brand that is clean – to me, it is worth a few extra dollars for peace of mind that you aren’t poisoning your family!

I preheated my oven to 450 with a pizza stone on the middle oven rack.  I transferred my parchment paper with crust on top of the stone and baked for 20 minutes.  While it was baking I cooked some zucchini, peppers and onions on the stove top.

I buttered the edge of the crust and sprinkled a little garlic salt on it before I added the sauce, toppings and cheese.


Simply finish in the oven for 8-10 minutes until the cheese is melted.  You probably will need a fork to eat it, but the added benefit is you are truly full after two pieces.  Who can really say that after eating two slices of regular pizza?


Get your Jam on

The first thing that spring brings me is rhubarb.  What does one do with this bountiful harvest?  I could make baked goods, wine or jam.  I opted for jam but I am sure I will have many more opportunities to try other options!


First, start by harvesting rhubarb that is 10″ or longer.  There are two varieties that I am aware of.  The red is probably what most people think of, but I have green because it is usually sweeter.  🙂


I cut mine down the length of the stalk and then diced in small pieces.  I had just shy of three pounds when I was finished.



Place the cut rhubarb, 2 fresh squeezed oranges, 1/2 fresh squeezed lemon, a 12 oz bag of frozen cherries (no sugar added) and one package of no sugar pectin.  Bring mixture to a boil at high heat, stirring often.  Chop down the cherries with the edge of your spoon while you cook.  Alternatively, you could cut them before putting them in the pot.


Once you can not stir down the boil, add the sugar amount you prefer.  I wanted mine more tart that sweet.  I added about 1 1/2 cups sugar.

Rhubarb Cherry Jam

Place finished jam in hot jars and process accordingly.  I used Ball Canning calculators to know how long to process and how much pectin.  It is a really nice tool to allow some creativity in your jam recipes!

A suggestion a friend gave me is to use this on pork – which I think is brilliant and will be trying soon!


I would love to hear about some of the creative jam combos you have tried.  Post in the comments below!