For me the best part of a pizza is the crust. The chewy and crispy deliciousness makes or breaks a pizza. When I started seeing cauliflower crust pizza recipes popping up everywhere, I will admit I was skeptical and honestly in no hurry to make it.

My husband came home from work Thursday, one day after I hit up Trader Joes to gather all I needed for our weekend menu. He says to me “I want cauliflower crust pizza this weekend”. Umm, OK.. Getting him to actually tell me what he would like to eat is like pulling teeth so I am always doing the menu planning. It figures the one time he knows what he wants I already went grocery shopping.

I went back to Trader Joes to gather ingredients to make two cauliflower crust pizzas. A Hawaiian with fresh pineapple and prosciutto and a Margherita with fresh Burrata and basil. I also grabbed a bag of their whole wheat pizza dough, ya know…just in case. Oh and I bought wine because it’s physically impossible for me to leave that store without wine!

I used this recipe and this recipe for guidance and this picture for inspiration.

So how did they turn out? Well they weren’t bad but they weren’t great either. The toppings I chose outweighed the crust, so that was a good thing. It’s not that the crust tastes bad, actually it’s pretty good, it just didn’t  have the right foundation. There is just no substitution for bread. Period.

I did  end up using the whole wheat dough. I cooked it on the pizza stone and topped it off with leftover basil, burrata and tomatoes and it was very good. I also made a mixed greens salad with goat cheese, pecans and blueberries and topped it with balsamic glaze. I wish I was eating it right now!