Cauliflower pizza nice for topping lovers

I’m a devoted food fan of wheat products in this pecking order: bagels, scones and pizza crust. It’s that simple and simply forever.

Still, I have friends who can’t eat wheat for dietary or digestive reasons so I’ve been wanting to make a tasty pizza that rather than rely on a poor substitute for dough made of corn or rice flour, eliminates the crust altogether.

Today I succeeded. I didn’t originate the idea to make cauliflower pizza; mine turned out better than images of one I’d seen on a blog a few weeks ago.

And while the outcome a family member and I ate a few minutes ago, he calling it “nice” mainly for the savory toppings of sautéed onions, spinach, bacon and garlic, oregano and basil, my sense for dinner is incomplete. Here’s why. I miss scavenging the pizza pan for tossed out blistered edges of someone else’s crust. I love the crust and will miss it every time.

Still this recipe is tasty and a suitable pizza for a “topping lover” or someone who usually tosses crust to cut back calories. Here’s my recipe:

Steam a bag of frozen cauliflower. The key here, I have learned from researching it based on my disdain for the colorless vegetable because of the odor, is steam it once then throw out the water, drain, rinse, and steam again, then drain. The result is the mashed vegetable that only mildly resembles the taste otherwise.

Oil a non-stick baking pan, pour the cauliflower then mash it with a fork to create what looks like pizza dough. Add your toppings. Bake at 400 degrees until the “crust” appears dry and sturdy and the cheese is bubbly.