You won't believe it's cauliflower pizza crust!

[mamagiff]

Originally Posted by AlliCat

Do you mind if I ask you how you steamed it in the microwave? Did you weigh/measure it before you cooked it?

I just cut it up into small pieces, put in a glass bowl with about 2T water and cover it. Nuke for about 5 minutes, stir and nuke for 5 more minutes. Then I just cut it into smaller pieces using a hand pastry blender.

[RockyMtnAngelEyes]

Linda, the pastry blender is genius! I wonder if it would work with the cooked frozen??? I bet it would, don't you think?

[AlliCat]

Originally Posted by mamagiff

I just cut it up into small pieces, put in a glass bowl with about 2T water and cover it. Nuke for about 5 minutes, stir and nuke for 5 more minutes. Then I just cut it into smaller pieces using a hand pastry blender.

Thanks Linda

[hauermich]

OMG!!! DELISH!!!

Does not taste like cauliflower.

My crust was a little soggy in the middle so I had to use a fork...I don't think I squeezed enough water out of the cauliflower before I chopped it fine. I added a little grated parmesan cheese to the crust mixture and I think it needs a little salt....WILL make this again. Every Friday is pizza night in our house so now I can have it too.

Michele

[cleochatra]

Way to go, Michele! Don't you love it? No guilt! I am so glad you gave this recipe a shot!

[hauermich]

Has anyone ever tried making this on a pizza stone? With regular pizza, the stone is the key to a great crust. Do you think adding flax meal to make it firmer would work? have not tried flax meal yet, not sure if it would change the taste....does it have a taste?

My first attempt was great...I ate the whole thing myself

Michele

[TuscanGirl]

I thought mine tasted like actual pizza dough!

[sistergldnhair66]

Originally Posted by retroworx

Hmmm. I'm wondering if this can be lower cal with reduced fat or fat free cream cheese used instead of the regular cheese in the crust. (That way I could use more cheese on top!) Might not crisp up properly, huh?

-Retro

Retro-do you also frequent Bariatric Eating message board? Your sn looks familiar.

[mamagiff]

Originally Posted by RockyMtnAngelEyes

Linda, the pastry blender is genius! I wonder if it would work with the cooked frozen??? I bet it would, don't you think?

I don't see why not? Give it a try and report back!

[mamagiff]

Originally Posted by hauermich

Has anyone ever tried making this on a pizza stone? With regular pizza, the stone is the key to a great crust. Do you think adding flax meal to make it firmer would work? have not tried flax meal yet, not sure if it would change the taste....does it have a taste?

My first attempt was great...I ate the whole thing myself

Michele

I was wondering the same thing! I think I'll try it the next time I make it.

[Mona]

Originally Posted by Tecnokitty

Hey Paula, 1 cup = 8 Oz but if you ever need conversions just type what you need to know into google and it will come right up for you

Paula you're going to love this if you didn't know already. In America ounces are used as a volume and a weight measurement. hehe. Are we kooky or what? We will never switch to metric without a fight! hahaha.

1 cup does equal 8 fluid ounces. But 1 cup of milk does not weigh the same (in ounces) as 1 cup of grated cheese. I hope I'm being clear.

So Paula, I would go by Cleo's weight measurement that she did on her scale, and I'm assuming you're going to have to convert it to grams? Every time I see an English cooking show they give all the amounts in grams.

BTW I have a cheapo scale that measures in ounces and grams. I lurve it! Because strangely enough the nutrition labels always say how many grams per serving. Like Americans know what a gram is. Pfffffft!

[TuscanGirl]

I did use soy cheese in mine - I think someone asked about that a few pages ago.
It worked great!

[lcq]

You are my new hero.......1st oopsies now this

[Determinedtolose]

Here's my pizza!

[cleochatra]

Determined! That looks fantastic!

lcq-- I hope you like the pizza. I really like it, but need to go buy more sauce. LOL I used mine up on lasagna.

[cleochatra]

I was willing to calculate grams as well, but since she said no, I was lazy and didn't.

[cleochatra]

Soy cheese worked?! That is great! I can let my SIL know. She has an aversion to dairy. Woohoo! That is exciting!

[Determinedtolose]

I liked the pizza, I just wished I cooked it a little longer to make the crust crispier. I thought I would taste the cauliflower but not too much.
I double the recipe and it fit in my 16 inch pan perfectly.
I'll definately make it again.

[gillygum]

I just made this for the fam tonight!! They all liked it! And there's 7 of us!
My first pizza was real flimsy cause I don't think I cooked it long enough, the second one was just right!

[gillygum]

Oh!! And I don't know if it's because I haven't had veggies in 7 days, but this is SUUUUPER filling!!

[Determinedtolose]

Originally Posted by gillygum

Oh!! And I don't know if it's because I haven't had veggies in 7 days, but this is SUUUUPER filling!!

I noticed the same thing, but that's good! We won't eat as much or all of it!

[cleochatra]

I can only eat two pieces in a sitting. It is really filling! And I feel so satisfied I don't want to eat more. I want it to last. I'm glad I'm not the only one who finds it filling!

I'm glad you guys like the pizza. My friend called me when she heard I was making cupcakes for my daughter and they asked if they were made from cauliflower... O

[Determinedtolose]

LOL!!!

Do you cut it in 4 slices Cleo or 8?

[cleochatra]

The 10" pizza I cut into 6 pieces. If I double the batch, I cut it into 8. How about you?

[BarbDe]

I DARE YA CLEO!!!!


Chocolate Cupcakes with Avocado and Cauliflower
Recipe from “Deceptively Delicious,” Harper Collins Publishers, 2007.

Batter:

Nonstick cooking spray

1 cup avocado purée

11⁄2 cups sugar

1 cup nonfat (skim) milk

2 teaspoons pure vanilla extract

1⁄2 teaspoon balsamic vinegar

2 large egg whites

2 cups all-purpose flour

1⁄2 cup unsweetened cocoa powder

1 teaspoon baking soda

1⁄2 teaspoon salt

Frosting:

1 package (8 ounces) reduced-fat cream cheese

1⁄2 cup confectioners’ sugar

1⁄4 cup cauliflower purée

2 tablespoons pure vanilla extract

1⁄8 teaspoon salt

Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

In a large mixing bowl of an electric mixer, beat the avocado purée, sugar, milk, vanilla and vinegar until smooth. Beat in the egg whites one at a time, just until incorporated. Add the flour, cocoa powder, baking soda and salt, and mix until smooth.

Divide the batter among the muffin cups. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 15 to 20 minutes. Turn out onto a rack to cool completely before frosting them.

For the frosting, beat together the cream cheese, sugar, cauliflower purée, vanilla and salt until smooth. Spread over the cooled cupcakes. Store the cupcakes in an airtight container at room temperature for up to 2 days or freeze up to 1 month.

Makes 12 cupcakes.

[Determinedtolose]

Gulp!
I doubled the recipe and made it in a 12 inch. I thought it was a 16".
But I cut it in 4 slices and ate. . . .2 pieces!

[cleochatra]

LOL! Determined-- Well the crust is super-thin, so it can't do much damage! The good news is you didn't have cravings and didn't eat the whole thing! You're cool.


Barb-- Holy CRAP. There is such a thing?! LOLOL!!