Cauliflower Crust Pizza

it looke like my kinda pizza

Thank you very much for this recipe. I plan to mail it to my mother and father, who, citing health concerns, have recently stopped eating pizza. Now, maybe they can again :)

I made this last night from a different but similar recipe. The trick is to get ALL the moisture out of the cauliflower, or else it won't solidify. I fried the cauliflower in a dry nonstick pan instead of nuking it to help with the evaporation. It also gave it a little toasty flavor that I liked, though I didn't actually brown it. Then I cooled it and squeezed the heck out of it by wringing it in a clean dishtowel. Finally, I put the ingredients together and cooked the crust at 375 instead of 400 (would have gone to 350 but it was getting late and I was getting hungry) because cooking it lower and longer will dry it out even more. I cooked it for about 40 minutes and it came out perfectly golden and stiff enough to put toppings on and blast at 400 to finish. The finished product held together really well, even when I picked up a slice to eat like real pizza. I made mine on a silpat, but others have had the dough stick to parchment, so be sure to spray your parchment before laying out your dough. No need to spray the dough on top.