You won't believe it's cauliflower pizza crust! - Page 15

ouizoid · 03-09-2008, 08:27 PM

Eden Organics Pizza-pasta sauce--4 net carbs per half cup and delish

TuscanGirl · 03-09-2008, 08:29 PM

Thanks - I was referring to my earlier post - where I completely forgot to put the pizza sauce on the pizza! One of those

moments!

pooticus · 03-09-2008, 08:30 PM

I steamed a whole head of cauli in large florets. Then cooled and refrigerated. I used some today and grated it up for the pizzas for lunch. It worked great and was ready to go! OMG! Cleo I'm a believer now!

It totally satisfied the desire for pizza (even thought it is a cheese delivery system!

)!

1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate. Gulp. Soooo we will see what the scale does tomorrow. It completely kept me full all day.

It was very delicious!

TuscanGirl · 03-09-2008, 08:32 PM

Yay! Poot!

marymc · 03-09-2008, 08:34 PM

I keep doing the very same thing.

It's as if I CANNOT stop!

Oh well.... at least it IS cauliflower, right?

Quote:

Originally Posted by pooticus

1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate.

pooticus · 03-09-2008, 09:04 PM

Lol Mary it was the 4oz of Mozzarella and the ounce of parmesan I overate on!

realityjunkee · 03-10-2008, 03:52 PM

Quote:

Originally Posted by pooticus

I steamed a whole head of cauli in large florets. Then cooled and refrigerated. I used some today and grated it up for the pizzas for lunch. It worked great and was ready to go! OMG! Cleo I'm a believer now!

It totally satisfied the desire for pizza (even thought it is a cheese delivery system!

)!

1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate. Gulp. Soooo we will see what the scale does tomorrow. It completely kept me full all day.

It was very delicious!

Quote:

Originally Posted by marymc

I keep doing the very same thing.

It's as if I CANNOT stop!

Oh well.... at least it IS cauliflower, right?

I've made it twice and ate the whole thing both times. Pizza is a major red flagger for me, cauliflower or no!

marymc · 03-10-2008, 04:11 PM

I am so glad that I am in good company!!

Quote:

Originally Posted by realityjunkee

I've made it twice and ate the whole thing both times. Pizza is a major red flagger for me, cauliflower or no!

Over50Mom · 03-10-2008, 04:11 PM

Cleo, you've got another believer! I doubled the recipe and made two crusts, then added different toppings to each one. Sauce, mozzarella and peppperoni on one, sauce, mozzarella, seasoned ground beef I had cooked up earlier, and sauteed mushrooms on the other. I cut each pie into 4 slices. I had two slices, and my DH had SIX! He went nuts over it! It's the best low carb pizza we've ever eaten, and we want to THANK YOU so much for inventing it.

cleochatra · 03-11-2008, 06:19 AM

Thanks, Nancy! I so appreciate your feedback! It's always so exciting to hear that it's a hit!

There are apparently other cauliflower crust recipes out there, but I did this myself, not even knowing any others existed! (I still think mine is fantastic because I labored over it).

bwylde · 03-11-2008, 06:28 AM

I saw some other recipes but they didn't have any egg in the ones I saw so I don't know how they would bind together.

BTW, our family loved it! Well, my 5 year old DS didn't but everyone else did

. Delish!

cleochatra · 03-11-2008, 06:33 AM

bwylde! That is so nice to hear.

relentless · 03-11-2008, 07:31 AM

I just tried my hand at this last night. It came out really good!

One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol)

The crust was pretty stuck to the foil, what do you think? I was able to work around it with a spatula and not cause too much damage, but I'd like to fix this....

What should I do ya think?

RVlady · 03-11-2008, 07:37 AM

>>One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol)

use the Reynolds quick release aluminum foil to line your pan. I use it for anything that might stick and it does a great job.

Connie

Over50Mom · 03-11-2008, 07:42 AM

I used the Reynolds Release aluminum foil on my cookie sheet when I made my pizzas last night and it worked great. I didn't even spray it first. I haven't found anything yet that sticks to that stuff. It's great!

pooticus · 03-11-2008, 07:44 AM

I use the Reynold's parchment paper. It releases great without spray (which I hate cuz it makes the food taste funny). And it doesn't burn even at 500. It may get a bit brown but no fires!

relentless · 03-11-2008, 08:14 AM

OK, I'll try it!! Thanks for the responses!!

ew1 · 03-11-2008, 09:02 AM

Made a double batch last night and enjoying a piece as I am surfing the net at lunchtime.
I LOVE this stuff!

sabal5 · 03-12-2008, 08:30 AM

Which is better - the Reynolds Quick Release Foil or parchment paper??

retroworx · 03-12-2008, 09:12 AM

Quote:

Originally Posted by sabal5

Which is better - the Reynolds Quick Release Foil or parchment paper??

Many brands of parchment papers will burn over 375 degrees or so. . . .

tea cup · 03-12-2008, 11:19 AM

I ran the raw cauliflower thru the food processer. Then nuked it for 7 minutes. Squeezed it on papertowels. Used an 8 x 8 pan, and a small pie pan. Turned out great. DH loved it. So did I!!

teacup

pooticus · 03-13-2008, 07:07 AM

Cleo made another round of cauli pizza last night for dinner to finish off the head of cauliflower I steamed earlier in the week. I'm happy to report I had more portion control this time! I made two pizzas from the recipe and cut each pizza into 8 portions. Was able to do fine (feel full) with only 3 of those pieces!

I just want to thank you for bringing "Pizza Club" night back into our family!!!!!!!!!!!

You rawk!

lcq · 03-13-2008, 07:57 AM

has anyone tried it using raw un-cooked cauliflower...maybe it won't be as mushy that way

cleochatra · 03-13-2008, 08:00 AM

I am so glad this recipe is working for you!

I made lasagna roll ups and a roasted veggie pizza last night. Both turned out very well.

pooticus · 03-13-2008, 08:01 AM

When I steamed my fresh cauli, I left it to the al dente point. That way it grated better and held it's shape when water was squeezed out. It kept for 4 days in a plastic bag in the fridge. I used part of the head to cut into "tater-size" pieces to use in sausage kale soup and the other parts I made 2 batches of pizza and some bread sticks.

I will continue to use the fresh head, separate into large floret bundles and steam to al dente.

pooticus · 03-13-2008, 08:02 AM

cleo I'm thinking about using them as a "wrap" for sandwiches. I figure blotting them will help!

babydollsea · 03-13-2008, 08:02 AM

Quote:

Originally Posted by cleochatra

I am so glad this recipe is working for you!

I made lasagna roll ups and a roasted veggie pizza last night. Both turned out very well.

Gotta give the recipes...So creative...

cleochatra · 03-13-2008, 08:27 AM

pooticus-- they could make pretty good wraps, yeah!

I would think they could also make a pretty sweet Italian quesadilla as well... or a Mexican one with the zucchini crust.

Thanks, babydollsea! I have more pictures at my blog, but here is what I did.

Roasted Vegetable Pizza

I:
sliced three mushrooms
cubed the raw squash
chopped some onion into chunky clumps
cubed some green pepper

Then I tossed the pieces in a mixture of olive oil and Mrs Dash Garlic herb blend seasoning (this is my favorite). I spread on a cookie sheet and baked at 350 degrees (stirring a few times to keep the v

03-09-2008, 08:30 PM	#423
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	I steamed a whole head of cauli in large florets. Then cooled and refrigerated. I used some today and grated it up for the pizzas for lunch. It worked great and was ready to go! OMG! Cleo I'm a believer now! It totally satisfied the desire for pizza (even thought it is a cheese delivery system! )! 1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate. Gulp. Soooo we will see what the scale does tomorrow. It completely kept me full all day. It was very delicious! __________________ 10.20.07 314/314/150; 11.20.07 314/292.2/150; 11.25.07 314/289.2/150; 11.26.07 Surgery - Total Hyst w/Bil SalOopherectomy; 12.01.07 314/289.6/150; 12.26.07 314/283.8/150 - 46"Waist; 12.31.07 314/270.4/150; 01.15.08 314/266.2/150; 01.19.08 314/264.2/150; 01.25.08 314/263.8/150; 02.04.08 314/261.8/150; 02.12.09 314/260.4/150 41" Waist; 03.13.08 314/258.8/150; 03.17.08 314/261.2/150 40.5" Waist; 03.19.08 314/259.4/150; 03.20.08 314/258.2/150; 07.16.08 314/268.4/150.

03-09-2008, 08:27 PM	#421
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 226 Gallery: ouizoid Stats: 225/165/145	Eden Organics Pizza-pasta sauce--4 net carbs per half cup and delish

03-09-2008, 08:29 PM	#422
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 19,717 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Thanks - I was referring to my earlier post - where I completely forgot to put the pizza sauce on the pizza! One of those moments!

03-09-2008, 08:32 PM	#424
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 19,717 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Yay! Poot!

03-09-2008, 09:04 PM	#426
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	Lol Mary it was the 4oz of Mozzarella and the ounce of parmesan I overate on!

03-10-2008, 04:11 PM	#429
Over50Mom Senior LCF Member Join Date: Jan 2005 Location: Manorville, NY Posts: 117 Gallery: Over50Mom Stats: 160/110/120 5'0" WOE: Atkins Start Date: October 19, 2003	Cleo, you've got another believer! I doubled the recipe and made two crusts, then added different toppings to each one. Sauce, mozzarella and peppperoni on one, sauce, mozzarella, seasoned ground beef I had cooked up earlier, and sauteed mushrooms on the other. I cut each pie into 4 slices. I had two slices, and my DH had SIX! He went nuts over it! It's the best low carb pizza we've ever eaten, and we want to THANK YOU so much for inventing it.

03-11-2008, 06:19 AM	#430
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thanks, Nancy! I so appreciate your feedback! It's always so exciting to hear that it's a hit! There are apparently other cauliflower crust recipes out there, but I did this myself, not even knowing any others existed! (I still think mine is fantastic because I labored over it).

03-11-2008, 06:28 AM	#431
bwylde Senior LCF Member Join Date: May 2003 Location: Canada Posts: 548 Gallery: bwylde Stats: 400/389/150 WOE: Low Carb my way (while nursing) Start Date: Re-started Feb 19th, 2008	I saw some other recipes but they didn't have any egg in the ones I saw so I don't know how they would bind together. BTW, our family loved it! Well, my 5 year old DS didn't but everyone else did . Delish!

03-11-2008, 06:33 AM	#432
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	bwylde! That is so nice to hear.

03-11-2008, 07:31 AM	#433
relentless Senior LCF Member Join Date: Jan 2005 Location: Boston Posts: 527 Gallery: relentless Stats: 204/164/160 old 174/174/130 new WOE: low carb Start Date: 1/05	I just tried my hand at this last night. It came out really good! One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol) The crust was pretty stuck to the foil, what do you think? I was able to work around it with a spatula and not cause too much damage, but I'd like to fix this.... What should I do ya think?

03-11-2008, 07:37 AM	#434
RVlady Senior LCF Member Join Date: Apr 2003 Location: Chicago burbs Posts: 234 Gallery: RVlady	>>One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol) use the Reynolds quick release aluminum foil to line your pan. I use it for anything that might stick and it does a great job. Connie

03-11-2008, 07:42 AM	#435
Over50Mom Senior LCF Member Join Date: Jan 2005 Location: Manorville, NY Posts: 117 Gallery: Over50Mom Stats: 160/110/120 5'0" WOE: Atkins Start Date: October 19, 2003	I used the Reynolds Release aluminum foil on my cookie sheet when I made my pizzas last night and it worked great. I didn't even spray it first. I haven't found anything yet that sticks to that stuff. It's great!

03-11-2008, 07:44 AM	#436
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	I use the Reynold's parchment paper. It releases great without spray (which I hate cuz it makes the food taste funny). And it doesn't burn even at 500. It may get a bit brown but no fires!

03-11-2008, 08:14 AM	#437
relentless Senior LCF Member Join Date: Jan 2005 Location: Boston Posts: 527 Gallery: relentless Stats: 204/164/160 old 174/174/130 new WOE: low carb Start Date: 1/05	OK, I'll try it!! Thanks for the responses!!

03-11-2008, 09:02 AM	#438
ew1 MAJOR LCF POSTER! Join Date: Mar 2003 Location: Pennsylvania Posts: 1,390 Gallery: ew1	Made a double batch last night and enjoying a piece as I am surfing the net at lunchtime. I LOVE this stuff!

03-12-2008, 08:30 AM	#439
sabal5 Senior LCF Member Join Date: Jul 2002 Location: Michigan Posts: 222 Gallery: sabal5 Stats: 5'5" 173/143/130 WOE: Atkins Start Date: 2/28/2005	Which is better - the Reynolds Quick Release Foil or parchment paper??

03-12-2008, 11:19 AM	#441
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 65 Gallery: tea cup WOE: Atkins Start Date: restart June 2008	I ran the raw cauliflower thru the food processer. Then nuked it for 7 minutes. Squeezed it on papertowels. Used an 8 x 8 pan, and a small pie pan. Turned out great. DH loved it. So did I!! teacup

03-13-2008, 07:07 AM	#442
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	Cleo made another round of cauli pizza last night for dinner to finish off the head of cauliflower I steamed earlier in the week. I'm happy to report I had more portion control this time! I made two pizzas from the recipe and cut each pizza into 8 portions. Was able to do fine (feel full) with only 3 of those pieces! I just want to thank you for bringing "Pizza Club" night back into our family!!!!!!!!!!! You rawk!

03-13-2008, 07:57 AM	#443
lcq MAJOR LCF POSTER! Join Date: Jul 2003 Location: FAR FAR AWAY Posts: 2,501 Gallery: lcq Stats: 5' 5": 293 - 274 - ? WOE: LOW CARB all the way Start Date: 2 Jan 2008	has anyone tried it using raw un-cooked cauliflower...maybe it won't be as mushy that way

03-13-2008, 08:00 AM	#444
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I am so glad this recipe is working for you! I made lasagna roll ups and a roasted veggie pizza last night. Both turned out very well.

03-13-2008, 08:01 AM	#445
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	When I steamed my fresh cauli, I left it to the al dente point. That way it grated better and held it's shape when water was squeezed out. It kept for 4 days in a plastic bag in the fridge. I used part of the head to cut into "tater-size" pieces to use in sausage kale soup and the other parts I made 2 batches of pizza and some bread sticks. I will continue to use the fresh head, separate into large floret bundles and steam to al dente.

03-13-2008, 08:02 AM	#446
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 15,812 Gallery: pooticus Stats: 314/268.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007	cleo I'm thinking about using them as a "wrap" for sandwiches. I figure blotting them will help!