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Message: [QUOTE="storrsroars, post: 2143824, member: 2500"] OK, a few of you are probably going to ask me to turn in my man card by the time you finish reading this sentence, but I actually made a low-carb cauliflower crust pizza tonight. And it wasn't horrible. I could get a whiff of cauliflower now and then, but not taste it. While the crust certainly didn't taste like crust as anyone from southern CT would know it - and there's no opportunity for char, except the edges - it did hold up to toppings when stretched out very thin. Toppings were mozz, crumbled hot sausage, shallot and orange bell pepper, with a dusting of romano. For the recipe I looked at a bunch, but decided on a reliable carnivorous standby, [URL='http://www.foodnetwork.com/recipes/ree-drummond/cauliflower-crust-pizza']Ree Drummond[/URL], who I imagine also made this very reluctantly. If the crust weren't such a PITA to make, I'd do this more often on weeknights. But as it is a PITA, will only do on a weekend for now. [/QUOTE]