The Challenge: Cook Homemade Pizza with a Twist I’ve made pizza with cauliflower crust before, and the results were delightfully delicious. Nutrition Stripped has a great recipe for making cauliflower pizza crust. In addition to adding a twist to regular pizza, cauliflower pizza crusts have much less carbs than conventional pizza dough. Sounds great for people who enjoy low-carb or gluten-free foods, maybe not so much for pizza dough connoisseurs. I wanted to make cauliflower pizza crusts again, but there was one small problem. There wasn’t any cauliflower in the apartment. Undeterred, I put on my thinking cap and came up with what I thought was a unique idea: make a pizza crust with spaghetti squash! Well, others have come up with this idea before. Great minds . . . The Verdict: Tasty But Not As Good As Cauliflower Pizza Crust I decided to adapt the cauliflower recipe from Nutrition Stripped. It was great to try a new ingredient for making pizza crusts, but I’ve got to say that it was unnecessarily tedious. Not only did cooking the squash take much more time but the process of wringing out the squash took longer, too. There’s simply much more liquid in spaghetti squash. I probably added an additional hour in prep time to an already time-consuming process. In terms of flavor, I thought that the cauliflower crusts that I made in the past tasted better simply because I enjoy the natural flavors of cauliflower. Next time, I’ll just stick to cauliflower. That or order some takeout.
