I don't know who started the cauliflower substitute for a pizza crust, but I find it a bad choice on every level imaginable. It's like making tofu into a hotdog shape. It's wrong. Stop doing it.
Continuing on my burning bridge theme, I'm skeptical of the 1/8th of the planet who are now gluten free. I am however sensitive to a friend who can't eat grain AT ALL! He doesn't have a shocking or dangerous reaction to it, but he can't have it. How am *I* supposed to express appreciation to a friend who doesn't eat grain?
So, I've been thinking about a grain free alternative for pizza for a long time. What persistently comes to mind is a potato skin as the foundation of toppings to substitute for a dough derived from wheat flour. It's starchy for sure, the papery skin sounded great as a bottom layer and hopefully the scant residual potato would cook soft - maybe like the bloomed interior of a wheat flour dough?
But is this just another version of stuffed potato skins? Then the horrible images of Applebees frozen & reheated potato skins came stampeding into my memory bludgeoning my hopes of a satisfying creation. But I forged on. Like many foods I think about, this involves few ingredients and process. I decided to jump in with a quickie today. Here's my first shot:
Into a 425F oven until melty and bubbly on top. I found the taste of the base surprisingly good. I need to try again with a bigger potato, maybe patch some skins together, better quality tomato and mozzarella, fresh basil on top, etc. This is special. Stay tuned for updates.