Veggie Pizza with Cauliflower Crust

I was delightfully surprised by this recipe, based on some of the other reviews. I took my time, enjoyed the process and was well pleased with the resulting pizza that you could cut and hold like regular pizza. It held together quite well and flavor and texture were great. I skipped the baking spray and can't see that it would have helped in any way. I did broil the topped pizza for about 90 seconds rather than bake 7 minutes as the crust did get quite dark, but the result was perfect. Will be a go to recipe for me.

1st try at cauliflower crust pizza, with fakin bacon and non dairy cheese. It didn't stay together like crust cause I left egg yokes in by mistake. It was VERY tasty but took too long to make. Sally's Apizza has nothing to worry about. I would make again on weekend though. BTW I added red sauce.

Definitely making it again for a veggie fix.  Piled on spinach and 1 tomato per pizza.  Basil is a must for flavor.

This did take a little bit of effort to make but if you like cooking, it's fun and a very creative dish.  The pizza crust turned out very brown and pretty like the reviewers who posted pictures - it actually kind of had the texture of actual pizza dough but not as crispy.  I will probably make again but will experiment with the toppings.  The tomatoes gave it a really fresh and saucy taste.  Was full after eating about 3/4 and loved how it did not sit like a rock in my stomach.  Great way to get lots of veggies in a day.

Love this recipe!! We make cauliflower rice and have attempted cauliflower tortillas multiple times, so the whole messing with cauliflower - cutting, food processor, microwave/oven, squeezing out the liquid etc is old hat! If you aren't familiar it can seem tedious!

I would definitely attempt to get it thinner next time and love having the garlic and cheese in the base. And having 2 crusts so hubby and i could do our own pizzas!

Definitely a keeper!

I had no idea what to expect from this. It turned out to be delicious. My 7 year old loved it but my husband who's not a fan of cauliflower said it tasted like cauliflower. I think the crust tasted like a park crisp yum! Baking three times was labor intensive but I would make this again. The basil in the crust was wonderful.

This dish was very good and filling.  However, it would never satisfy a pizza craving.  The work isn't much more than if you made your own pizza dough, but more than I would want to do on a weeknight after work.  I followed the recipe exactly and will probably make it again.

This recipe took lots of dishes to make and had many steps.  It wasn't good enough to justify all the work - tasty but just okay given the time and number of dirty dishes it required. 

I would not recommend making this on a hot summer day when you don't feel like turning on the oven or on a day when you're pressed for time. There are quite a few steps involved, including chopping the cauliflower, pulsing the cauliflower in the food processor, baking the cauliflower, squeezing moisture out of the cauliflower, mixing it with egg whites, cheese, etc., forming it into rounds, and, finally, baking it once again with all the toppings on it. 

That said, my husband and I thought the crust was delicious and probably will make it again. I suppose the labor involved is comparable to making your own yeast dough crusts.

We topped ours with thin slices of prosciutto, sautéed onions and zucchini rounds and fresh herbs from the garden as well as the tomatoes, mushrooms and red peppers recommended in the recipe. 

The crusts seemed to cook much faster than stated in the recipe. They were quite brown on the bottom after about 15 minutes of cooking, so I put the oven on broil after I put the toppings on. The pizzas were done in less than 5 minutes. 

You do need to watch these carefully to make sure they don't burn.