I found a recipe for a pizza crust using cauliflower a few months ago and have been experimenting with it ever since. This is also part of my “hidden veggie” series.  Here’s the latest recipe:

• 1 cauliflower
• 1 sweet onion
• 1/2 box of strained tomatoes (you could just use ragu, but why?)
• 1/2 bell pepper or portabella mushroom
• a drizzle of balsamic vinegar
• a drizzle of olive oil
• salt & pepper to taste
• 2 teaspoons sugar
• basil to taste
• 3 oz mozzarella or cheddar cheese

The metnod

1. Break off the florets from the cauliflower stem. Place on a cookie sheet and bake at 350 until soft.
2. While that’s cooking, saute onions in a little olive oil until caramelized. Add mushrooms or bell peppers if using
3. Start sauce: Add strained tomato, balsamic vinegar, olive oil, some shredded basil, 1-2 teaspoons of sugar and 1-2 teaspoons of salt
4. Throw the cauliflower  into a food processor and process until it forms a dough. You might chose to drain the cauliflower in a strainer or cheese cloth for about a half hour.
5. Add basil and 1/4 of the onion to the cauliflower. Add 1/2 the cheese to the mixture. Salt & pepper to taste. You could add chili flakes too.
6. form cauliflower mixture into balls and flatten onto a cookie sheet lined with parchment paper.
7. Bake at 350 until the cauliflower tarts are firm.
8. Add tomato sauce, caramelized onions, and cheese. Bake again until cheese is melted.

I recommend draining as much of the water out as possible to keep it moist.