Cauliflower pizza crust became popular a few years ago when people were searching for a way to still enjoy pizza, but reduce their carb intake or avoid gluten altogether. Being a passionate lover of pizza, I avoided this craze for a little while, stating that if I couldn’t have “real” pizza, I would have nothing at all. When I finally got around to making and tasting this low carb phenomenon (as it became), I actually enjoyed it – not for its low carb appeal, but because it tastes great! I don’t think of it as “pizza” necessarily, but I’m totally game for cauliflower pizza bites.
Sometimes when you make small versions of a main meal, it can be more work for the cook, but this recipe is even easier to make than a large cauliflower pizza. Grating the cauliflower can be the only laborious job, but even that is made quick and easy if you have a food processor. Be sure to squeeze out as much of the liquid as you can before proceeding with making the cauliflower crust, but don’t get too worked up about it being completely dry. Some moisture is a good thing.
Can I sub the all purpose flour with almond flour? If so how much would you suggest?
The flour is used as a binder so you should be able to use any flour substitute. I would use the same amount as the all purpose flour.