The one I did came out grainier and less cohesive than regular pizza dough. I don’t think you would have success making this thin crust either, but I could be wrong. It just doesn’t hold together as well as regular dough.
Flavorwise you don’t get the toasty flavors you get from properly made pizza crust. It has its own definite flavor, but you would be hard pressed to identify it as cauliflower and it doesn’t overpower the pizza.
The entire effect was one of a slightly undercooked hand tossed pizza.
