You won't believe it's cauliflower pizza crust! - Page 6

RockyMtnAngelEyes · 02-26-2008, 10:47 AM

Quote:

Originally Posted by cleochatra

LOL! I love you, Dedicated. I wish you lived next door to me.

OK, and I want to live next door too..

And since it's 2 of us against 1 of you.. Guess that means Dedicated has to move here...

Dedicated · 02-26-2008, 10:54 AM

Quote:

Originally Posted by RockyMtnAngelEyes

OK, and I want to live next door too..

And since it's 2 of us against 1 of you.. Guess that means Dedicated has to move here...

Ummm and if Colorado means cold/snow.......I say we all move to FL/CA...somewhere warm

crmcdonald · 02-26-2008, 12:19 PM

Hi, Retro:

Where did you order dehydrated cauliflower? I have never heard of that.

Thanks.

Carol

marymc · 02-26-2008, 12:35 PM

Oh COOL Kelly, THANKS! Cuz I can find fresh way easier than frozen!

Quote:

Originally Posted by heahyou00

Just wanted to let you guys know I did use fresh cauliflower last night to make the pizza, I riced it fresh, then put the riced cauliflower in a bowl, with no water and put it in the mirowave for about 5 mins, then made my crust, it was awesome!!! I shared the recipe with all my coworkers today and everyone is dying to try it now. I need to figure out where the breadsticks and lasagna recipe are now !!

Kelly

cleochatra · 02-26-2008, 01:16 PM

The lasagna is ready! Recipe and more pictures

I hope you enjoy it! We're loving it!

PrettyPaula · 02-26-2008, 01:21 PM

that looks awesome cleo!!! i cant wait to try it myself!

did u manage to weigh? haha

cleochatra · 02-26-2008, 01:26 PM

I did, Paula! check my blog. I weighed stuff just for you.

tom_912 · 02-26-2008, 01:32 PM

cleo did you use a 9"x3" pan or 9"x13" I want to make a bigun tonight

cleochatra · 02-26-2008, 01:35 PM

I used a bread pan (9X3). If you want to use a 9X 13, I'd quadruple the recipe. I haven't made a big'un yet because I was still playin' with the recipe.

For the 9X13" you want to use a 16-ounce bag of cauliflower, plus another third of a bag. That makes about 4 cups once processed.

You'll also extend the baking time, of course (I'm guessing closer to an hour).

And of course, I want pictures!

tim964 · 02-26-2008, 01:51 PM

Can someone do me a favor and post the recipe here? The computers at work have a massive firewall and I can't access Cleo's blog until I get home, and I'd like to print the recipe while I am still at work.

Thanks.

cleochatra · 02-26-2008, 01:53 PM

Sure, Tim!

My Cauliflower Lasagna

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there.

11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.

Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

tim964 · 02-26-2008, 01:54 PM

Thanks! I'll have to remember to cehck your blog when I get home - I haven't been there for several weeks now.

cleochatra · 02-26-2008, 01:55 PM

You haven't?! How dare your work ethic, busy schedule and other stuff prevent you from checking the blog!

The nerve of some productive citizens.

JustDoYou · 02-26-2008, 02:11 PM

Okay, I had to try it Cleo and all I can say is that the PIZZA ROCKS!! My six year old even thought it was good but my "crust" was a bit on the flimsy side so he was having issues with holding it...LOL!! I'm thinking I need to try to drain it better after I cook it. Either way, this is a keeper!! Thanks for your creativity!!

cleochatra · 02-26-2008, 02:12 PM

Thank you, Angie! I appreciate your kind words!

cleochatra · 02-26-2008, 02:12 PM

Another picture of the lasagna.

MountainGirl · 02-26-2008, 02:24 PM

Cleo,

I'm still bowing to your creative prowess!~

You are a genius girl!!! I love, love, love it!

Tomorrow, I'm getting more frozen cauliflower and mozzarella!

mac24312 · 02-26-2008, 02:37 PM

Here is my cauliflower pizza everyone!

I doubled the crust and spread out on a 12 inch non-stick pizza pan. It only took it 12 min. Then I put pizza sauce, mozzarella cheese, Hamburger, pepperoni, onions and more cheese and put under broiler for a few min. It was great and held up well under all those topping. Next is your Lasagna Cleo!!

Thanks again and HUGS
P.S. I just hate trying to take pictures holding something. They always come out terrible.

cleochatra · 02-26-2008, 02:51 PM

It looks fantastic, mac! You did GREAT!

afcgirl · 02-26-2008, 02:56 PM

Hi everyone, it looks delicious, but is it okay for induction? 8 net carbs seems high if it is individual size. TIA!

cleochatra · 02-26-2008, 03:00 PM

Which is 8? The pizza?

afcgirl · 02-26-2008, 03:01 PM

Quote:

Originally Posted by cleochatra

Which is 8? The pizza?

Yes, sorry, I should have specified. On the first page where it lists the carb count for the pizza crust it says 8 net carbs.

cleochatra · 02-26-2008, 03:10 PM

Ohhhh!!!

Gotcha. Thanks for clarification!

The ENTIRE crust is 8 carbs. I couldn't even begin to eat an entire pizza in one sitting! If you added another two ounces of cheese to the top, you'd be able to eat one half of the pizza daily and remain in your cheese limits for induction!

afcgirl · 02-26-2008, 03:16 PM

Quote:

Originally Posted by cleochatra

Ohhhh!!!

Gotcha. Thanks for clarification!

The ENTIRE crust is 8 carbs. I couldn't even begin to eat an entire pizza in one sitting! If you added another two ounces of cheese to the top, you'd be able to eat one half of the pizza daily and remain in your cheese limits for induction!

Great, thanks Cleo! I wasn't sure how big the crust was. I will definitely try it, it looks delish!

babydollsea · 02-26-2008, 03:18 PM

Quote:

Originally Posted by cleochatra

Sure, Tim!

My Cauliflower Lasagna

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there.

11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.

Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

I can't wait to make it!

cleochatra · 02-26-2008, 03:29 PM

Quote:

Originally Posted by afcgirl

Great, thanks Cleo! I wasn't sure how big the crust was. I will definitely try it, it looks delish!

I'd say the crust is 10" across. It's pretty substantial. A small pizza is 12" across, and the crust is substantial enough to hold your veggies! I can only maybe eat two pieces at a time. It's just too filling!

02-26-2008, 01:35 PM	#159
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I used a bread pan (9X3). If you want to use a 9X 13, I'd quadruple the recipe. I haven't made a big'un yet because I was still playin' with the recipe. For the 9X13" you want to use a 16-ounce bag of cauliflower, plus another third of a bag. That makes about 4 cups once processed. You'll also extend the baking time, of course (I'm guessing closer to an hour). And of course, I want pictures! Last edited by cleochatra : 02-26-2008 at 01:38 PM.

02-26-2008, 01:53 PM	#161
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Sure, Tim! My Cauliflower Lasagna 1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded 2 cups shredded mozzarella cheese (6 ounces) 1 egg ½ cup ricotta cheese (3.5 ounces) 3/4 cup tomato sauce or alfredo (6-7 ounces) Toppings (optional) Preheat oven to 350 degrees. Spray the inside of a glass bread pan (9X3) with non-stick spray. Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl. To arrange: 1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet. 2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly. 3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly. 4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage. 5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.) 6. Layer with ½ of the mozzarella cheese. 7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands) 8. Add the rest of the sauce. 9. Add the rest of the toppings. (If there are none, proceed to the next step) 10. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there. 11. Add the rest of the mozzarella cheese. Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving. Can be stored in the refrigerator or frozen and reheated. If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces). Serves 6-8. Can be doubled. Nutritional Information for the base lasagna (toppings will change numbers). With ricotta: Nuritional information for each of 6 servings: Calories: 166 Net Carbohydrates: 5 (Total Carbohydrates: 6 Fiber: 1g) Protein: 15 g Fat: 9 g Nutritional Information for each of 8 servings: Calories: 128 Net Carbohydrates: 3.5 (Total Carbohydrates: 4.5 Fiber: 1g) Protein: 11 g Fat: 7g With cottage cheese/parmesan blend: Nutritional information for each of 6 servings: Calories: 165 Net Carbohydrates: 5 (Total Carbohydrates: 6 Fiber: 1g) Protein: 15 g Fat: 9 g Nutritional Information for each of 8 servings: Calories: 123 Net Carbohydrates: 3.5 (Total Carbohydrates: 4.5 Fiber: 1g) Protein: 11 g Fat: 7g __________________ The Lighter Side of Low Carb <--my blog. Where I'm bloggy. National Low-Carb Examiner My national low-carb column. Where I'm columny. Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go* We Are Carbarella!

02-26-2008, 12:19 PM	#153
crmcdonald Junior LCF Member Join Date: Nov 2005 Location: OHIO Posts: 22 Gallery: crmcdonald Stats: 231 WOE: Moderate carbs Start Date: February 11, 2008	Hi, Retro: Where did you order dehydrated cauliflower? I have never heard of that. Thanks. Carol

02-26-2008, 01:16 PM	#155
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	The lasagna is ready! Recipe and more pictures I hope you enjoy it! We're loving it!

02-26-2008, 01:21 PM	#156
PrettyPaula Senior LCF Member Join Date: Sep 2007 Location: Nottingham, UK Posts: 743 Blog Entries: 2 Gallery: PrettyPaula Stats: 5ft 11, looking for inch loss! WOE: Intuitive eating/Callanetics Start Date: 4th jan 08 - changed 29th feb	that looks awesome cleo!!! i cant wait to try it myself! did u manage to weigh? haha

02-26-2008, 01:26 PM	#157
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I did, Paula! check my blog. I weighed stuff just for you.

02-26-2008, 01:32 PM	#158
tom_912 MAJOR LCF POSTER! Join Date: Nov 2001 Location: Maysville KY, USA Posts: 2,646 Gallery: tom_912 Stats: 225/196/195 WOE: Atkins with cla/gla Start Date: 9/26/2005 again	cleo did you use a 9"x3" pan or 9"x13" I want to make a bigun tonight

02-26-2008, 01:51 PM	#160
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 282 Gallery: tim964 WOE: Atkins Start Date: May 2006	Can someone do me a favor and post the recipe here? The computers at work have a massive firewall and I can't access Cleo's blog until I get home, and I'd like to print the recipe while I am still at work. Thanks.

02-26-2008, 01:54 PM	#162
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 282 Gallery: tim964 WOE: Atkins Start Date: May 2006	Thanks! I'll have to remember to cehck your blog when I get home - I haven't been there for several weeks now.

02-26-2008, 01:55 PM	#163
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	You haven't?! How dare your work ethic, busy schedule and other stuff prevent you from checking the blog! The nerve of some productive citizens.

02-26-2008, 02:11 PM	#164
JustDoYou MAJOR LCF POSTER! Join Date: Dec 2002 Location: Hell otherwise known as VA Posts: 1,836 Gallery: JustDoYou Stats: 221/214.5 /175 WOE: Back on the Beach for good	Okay, I had to try it Cleo and all I can say is that the PIZZA ROCKS!! My six year old even thought it was good but my "crust" was a bit on the flimsy side so he was having issues with holding it...LOL!! I'm thinking I need to try to drain it better after I cook it. Either way, this is a keeper!! Thanks for your creativity!!

02-26-2008, 02:12 PM	#165
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, Angie! I appreciate your kind words!

02-26-2008, 02:12 PM	#166
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Another picture of the lasagna.

02-26-2008, 02:24 PM	#167
MountainGirl MAJOR LCF POSTER! Join Date: Jul 2003 Posts: 1,953 Gallery: MountainGirl Stats: 218.2/in-between/125 WOE: LC / Working towards renewed health Start Date: July 11 2007	Cleo, I'm still bowing to your creative prowess!~ You are a genius girl!!! I love, love, love it! Tomorrow, I'm getting more frozen cauliflower and mozzarella!

02-26-2008, 02:51 PM	#169
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	It looks fantastic, mac! You did GREAT!

02-26-2008, 02:56 PM	#170
afcgirl Senior LCF Member Join Date: Oct 2003 Posts: 328 Gallery: afcgirl WOE: Southbeach/Atkins Start Date: February 22, 2004	Hi everyone, it looks delicious, but is it okay for induction? 8 net carbs seems high if it is individual size. TIA!

02-26-2008, 03:00 PM	#171
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Which is 8? The pizza?

02-26-2008, 03:10 PM	#173
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,141 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Ohhhh!!! Gotcha. Thanks for clarification! The ENTIRE crust is 8 carbs. I couldn't even begin to eat an entire pizza in one sitting! If you added another two ounces of cheese to the top, you'd be able to eat one half of the pizza daily and remain in your cheese limits for induction!