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This was pretty good. I added a dash of italian seasoning and some garlic salt. I also used a shredded pizza blend of cheeses. It should be noted that the idea of wringing out the excess water is a great idea, but do realize you are handling boiling hot product! I actually laid the towel in the strainer then after the cauliflower drained I wrapped it up and used a cup to press the water out.
This is fabulous crust. However, the original recipe by Detoxinista calls for only 1/3 cup goat or other soft cheese. Making it with a full cup of cheese would likely not produce the correct consistency for a firmer crust.<br/><br/>http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
I added a teaspoon of Parsley to my mix. I also used non-stick butter spray instead of parchment paper- which turned out to be a great choice. I used mozzerella cheese which also worked well. My crust was browning at 35 minutes. In really appreciated the tip to use a processor to dice the raw cauliflower ( I used a Ninja) - and also to wring the water out with a towel. I'm sure this made a crisper crust. When I made the pizza, the crust was browned, but not crispy. Still- it tasted great! I will make this again!
Yummy! I used all the tips above with straining and non stick spray worked fine. I used ground oregano a little granulated garlic for spice. Also just used Mozzarella b/c it's what I had. Worked fine. Thanks for the great recipe! :)