This weeks experiment is cauliflower cheese pizza. I’m not a big fan of just strictly cheese pizza, so some pepperoni may have snuck on the crust. Before we decided on this, we were both a bit skeptical. Cauliflower pizza? How is that even possible? So many questions were thrown on the table. What will it taste like? Is it worth it? For Christmas 2014, my mother gave me a ninja and I was unable to use it until now. What better way to break in your ninja right? My boyfriend has tried cauliflower mashed potatoes and he said they were extremely grainy. So he was concerned this would be the same with the pizza.
Well there was only way to answer our own questions.
Here is the Buzzfeed video.
We set the oven to 425 degrees and started cutting the cauliflower into florets. After cutting the florets, it was ninja time. (If you don’t have a ninja, a food processor works just as great)
We did about 4 pulses or until the cauliflower looks similar to rice. Since the ninja is a bit small, we had to do multiple takes before we finished the whole head. It ended up looking like this
There was one step Buzzfeed left out; squeezing out the excess water. My friend Rhi had messaged me and warned me, but it was too late. As we followed the recipe, we baked our crust a second time and noticed it looked really soggy in the middle. I wanted to stick to the recipe as much as possible (minus the pepperonis) so we didn’t bake it any longer than they suggested. For those of you wanting to try this recipe, get a cheese cloth or a clean dish towel and place the cauliflower in there to squeeze the excess water.
The recipe is called cheesy cauliflower pizza, but what’s a pizza without pepperoni?
Remember how I mentioned a soggy center? Well even though we baked it multiple times, water still managed to seep in and mix in with the tomato sauce.