Over the weekend, we got inspired both by @Chris and by @kmichel. After trying @Chris’s delicious 5 minute pizza dough, as documented here, we decided to experiment with the cauliflower recipe of @kmichel’s wife.
We made a 12" pizza so we had to slightly change the numbers for the ingredients. The other problem we had was that my son slightly overdosed for a high, so we rushed the preparation of the pizza 
The good part for it is that we focused on a really quick recipe
Crust
2.5 cup riced cauliflower [in retrospect 3-3.5 cups may be better]
1/4 cup grated parmesan cheese
2 eggs
1 tsp herbes de Provence
2 cloves of crushed garlic
1 tbspoon garlic powder
1 tsp salt
- start oven at 400F
- steam the riced cauliflower for 8 minutes
- break the eggs over the cauliflower, mix well with parmesan Herbes de Provence, garlic and salt.
- oil 12" pizza pan, spoon and flatten the cauliflower dough into it
- Put it in the oven for 10 minutes (it should not brown before you take it out).
This is what ours looked like:
You can see we left it too long in the oven (as a result, it got too crisp later).
Toppings
- 2.5 large ripe tomatoes
- 1/2 large onion, diced
- 2 cloves crushed and minced garlic
- 1 teaspoon oregano
- 6 pitted black oil-cured Moroccan olives, diced
- 4 slices of cappicola, cut in small pieces
- 1 oz of shaved grana padano
- 2 baby red and yellow peppers, sliced in 8-10 pieces each then halved
Start a small pan of water that is deep enough for a whole tomato
As soon as the water boils, dips the tomatoes in it for 30 seconds each. Then peel them (they will peel easily) and chunk them
Simultaneously, toss the diced onion in a hot pan with 2 tablespoons of hot oil, mix every 2 minutes for 6 minutes (don’t let it burn)
Throw the crushed garlic with the onion, toss, then throw the chunked tomatoes in right afterwards, and the spices
By then, the crust should be ready (10 minutes). Take it out of the oven, spread the tomato sauce with garlic and onions, top with the cappicola, olives, peppers and finally the shaved cheese. Put back in the oven for less than 10 minutes. Total: 60 carbs for the whole pizza, including all toppings.
When we took ours out, it looked and smelled really good but cooked a bit too long:
We tried it and it was truly delicious! Because we had a cooked it too long, the crust had become a bit dry and not quite as thick as we would have liked (I shortened the time listed to correct for that). It was also a bit difficult to separate the crust from the pan.
So, in retrospect I would probably use more cauliflower in the crust, and also use “something” under it, maybe a Silpat, or some parchment paper, to make it easier to take the pizza off.
We can’t wait to try again, and the dosing was super easy. Thanks for the great recipe, @kmichel!
(I don’t know about commercial varities — most commercial vegan cheese products I find have potato in them, so I tend to just make my own.)
Eggs are such an easy go-to, and they also help so lot in baking substitutions.