Pizza crust, bread, & crackers: a transportation vehicle than enables eating messy foods with hands instead of utensils…

..but otherwise, not really essential.  At least, that’s the way I see it most of the time these days.  But some foods aren’t really the same without some sort of base to hold the good stuff.
I do miss baking pizza and all the creative topping variations.  I’d been meaning to try this crust idea for a while.
You’ll never believe what the crust is made with – steamed and drained mashed cauliflower (a low carber fakin’ favorite, one of the few “faux foods” I use), shredded mozzarella cheese, dried herbs, and egg, mixed and pre-baked on parchment paper, then topped and baked again.  I used pans this time; next time I will try the tips for baking on ceramic tiles, which was my preferred method for pizza crusts and breads (not sure where the baking tiles are stored anymore!).  While the crust isn’t exactly like wheat dough crust (less crunch and slightly less sturdy), it works well enough, and no one would know there was cauliflower in it (Guy and Gabriel couldn’t guess), unless you tell.
My crust was a tiny bit soft, because I might not have drained my cauliflower quite enough and I used a ball of mozzarella cheese I grated myself (great kid job, but my kid was outside playing still), which has somewhat more moisture than pre-grated mozzarella in a bag.  I also might have spread the mixture a bit too thin on the parchment; next time I’ll spread it thicker.  So we ate our pizza with a fork to avoid mishaps, though we probably could have picked it up if we were careful.
I doubled the crust recipe and pre-baked two crusts.  One pizza I topped with my favorite New Basics pizza sauce recipe (with smashed roasted garlic added), mild Italian sausage (squeezed out of the casing, crumbled before and during cooking), caramelized onions, halved kalamata olives, capers, oil-packed sun-dried tomatoes, and of course, grated mozzerella cheese.   The other pizza was just topped with pizza sauce, sausage, and grated mozzarella cheese.
Just like with Meatza! (baked ground meat crust), the dominant flavor is the tomato pizza sauce and the toppings, not the crust, which mostly serves to hold the toppings (Pizza crust, bread, crackers:  a transportation vehicle than enables eating messy foods with hands instead of utensils).
Tastes pretty much like regular pizza, though the crunch at the crust edge is not pronounced as it is with wheat pizza bread dough.  A noble sacrifice in search of normal blood glucose levels and better nutrition, yes?  I made a double batch of the crust mixture and baked two pizzas, four slices each.  We each had two slices.  But these two slices were very filling with a side salad.  Had that been regular pizza, all of us would still have been hungry for more (& I would have had a very high post meal BG with conventional pizza dough).  This crust increases veggie, protein, and micro-nutrient intake, too, without all that insulin-raising starch.

Not-too-sweet Baked Dark Chocolate Custard

About 1 ounce of a good quality dark bittersweet chocolate (I use 5-6 squares of TJ Pound Plus)
2 cups whole milk
Optional variation:  1/4 c heavy cream + 1-3/4 cup whole milk OR
1/4 c (or more) heavy cream + 2 shots expresso or 1/4 cup strong coffee  + 1-1/2 cups whole milk  OR
any combination of the above that equals about 2 cups liquid of mostly milk, cream, or half & half.
Needless to say, using some heavy cream increases the silky richness of the custard.  I like Trader Joe’s heavy whipping cream in the plastic pint bottle; it has a high butterfat content, isn’t ultra-pasteurized, and the price is great.  I also sometimes use Organic Pastures raw heavy cream, especially if it has started to sour a bit.  It is really thick, yummy, and high in butterfat, too, but oh so expensive.
1 teaspoon vanilla (or other flavored extract, such as orange, almond, hazelnut, or anise)
pinch of salt
2 eggs, beaten until mixed
Optional:  sugar or other sweetener such as Splenda, maple syrup, or a flavored syrup (like Monin or Da Vinci), about 1 to 3 Tablespoons, to taste
(I sometimes use 1-2 squirts of flavored sugar-free Da Vinci syrup or Splenda granular if I am adding the espresso, and little or no extra sweetener if not, YMMV)
1-1.5 qt oven-proof casserole (I like Corning)
baking pan for water bath (bain marie)
Put water on to heat for water bath (bain marie).  Set oven rack to middle position and preheat to 300° F.  If I bake in my large toaster oven, I set the rack at the lowest position.
Melt the chocolate in a 1 or 1.5 qt  oven-proof casserole in the microwave on medium power, taking care not to cook or burn the chocolate (or melt over a double boiler).  Whisk to melt evenly and get rid of lumps.
Slowly drizzle heavy cream into melted chocolate, whisking to mix evenly.  Be sure not to dump in cold cream or milk; it will “seize” and cool the warm chocolate, which interferes with mixing.  Then slowly whisk in the milk, espresso/coffee (if using), beaten eggs, then remaining ingredients.  At this point I taste to determine if I need to make it sweeter (frankly, I don’t freak out about raw eggs much anymore but you can also taste it first, then add the eggs last).  If it is not sweet enough for your taste, add 1-3 Tablespoons of your sweetener of choice.
When everything is whisked together and is smooth, place casserole in baking pan and place both on middle rack of oven.  Pour hot water into baking pan about half way up the side of the casserole, being careful not to pour water into custard.
Carefully push oven rack back into oven without sloshing the hot water!  Bake at 300°F approximately 1 hour and 10 minutes until set at edges and softly set in center (time may vary by 5 minutes either way).    Remove casserole from oven and set on cooling rack.  Center of custard will set up a bit more as the custard cools.
Do not serve hot.  Serve slightly warm,  at room temperature, or chilled, with fresh whipped cream (I make unsweetened whipped cream in an iSi cream whipper).
Store leftovers covered in the fridge.  Great for breakfast, too!
Note:  The custard can also be baked in individual custard cups or ramekins, also in a water bath (bain marie).  The baking temp is the same, but reduce the time to probably about 45 minutes or so.  Check for doneness with a knife inserted near halfway between cup edge and center; custard is set when knife is clean when removed.