You won't believe it's cauliflower pizza crust! - Page 4

crmcdonald · 02-25-2008, 05:15 PM

That is hilarious!!!!

mac24312 · 02-25-2008, 05:39 PM

Ok..if I shred my Unfrozen cauliflower first in my mini processor...how long do I cook it in the microwave. I am dying to try this..I even fried my hamburger already for pizza the middle of the week.

HUGS
Christina

Big Red · 02-25-2008, 05:42 PM

Quote:

Originally Posted by mac24312

Ok..if I shred my Unfrozen cauliflower first in my mini processor...how long do I cook it in the microwave. I am dying to try this..I even fried my hamburger already for pizza the middle of the week.

HUGS
Christina

I usually cook mine for 6 - 8 minutes. I don't know how hot you micro is...

Big Red · 02-25-2008, 05:43 PM

Quote:

Originally Posted by Big Red

I usually cook mine for 6 - 8 minutes. I don't know how hot you micro is...

I should say that is for the whole bag, and or head

cleochatra · 02-25-2008, 05:44 PM

Sorry! I've been running errands all day long. Oyoyoy!

Woohoo Barb! I'm thinking that's some good pizza! And stuff.

1. Yes, a food processor would work so long as you don't go and over process it. You still want it to be riced and not mashed.

2. I let the cauliflower cool before shredding. I've never smacked or cut a knuckle, but have burned fingers on hot cauliflower.

3. One 16 ounce bag of frozen cauliflower makes 3 cups of riced cauliflower.

4. Carbquick is a processed food item, and right now I'm trying to use as little processed as possible. I'm in induction and carbquick is not for induction. Maybe at some point as I climb the Atkins rungs I might look to food items like carbquick, but for now, I prefer using frozen cauliflower, knowing it's about as unprocessed as it gets.

It also gets cauliflower into my kids!

4. Don't mash the cauliflower. You want it intact. Otherwise it's not so much a solid, but a gloopy glop of caulifluff.

5. LOLOL Barb! OMG! That is so funny!!! Haaaaaaaaaaaaaaa!!!!! "Knowing you...."

6. I also cook a 16 ounce bag of cauliflower in the microwave for 8 minutes.

luvbug · 02-25-2008, 06:14 PM

Cleo you are amazing! I can't wait to try it. Keep them coming I love your recipes.

Blessedmom23 · 02-25-2008, 06:20 PM

Another Cleo recipe to add to my list to try. It looks delicious. You ARE amazing!

cleochatra · 02-25-2008, 06:22 PM

Thank you so much, luvbug and Blessedmom! You guys are SO sweet! I'm making pizza now, and it smells so good!!!

Come over and eat!

marymc · 02-25-2008, 07:20 PM

Oh that is hilarious!

My DH would not knowingly touch a cauliflower with a ten foot pole... I should try this on him. I have the same problem trying to find frozen cauliflower at my WalMart though, will have to look around at the other grocery stores. I also wonder how well it reheats.

Is this crust like crunchy? Or is it real soft?

Quote:

Originally Posted by BarbDe

DS gave it 2 thumbs up! I asked him if he wanted to know what was in it. He said
"NO! Cuz knowing YOU - you will tell me it is made with CAULIFLOWER" as he shoved another piece in his mouth!

MIL was impressed as well. The smaller one with less toppings - kind of had a cauliflower taste to it. But was not overwhelming at all. DH finished off the smaller one - said it was good! I stashed what was left so I have something for lunch tomorrow. (I asked DS if he wanted to take any to work. He said he would get KILLED for bringing it in, not enough for everybody!

)

cleochatra · 02-25-2008, 07:23 PM

Cauliflower bread sticks, too!

And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

marymc · 02-25-2008, 07:24 PM

And I am so jealous. I still haven't gotten over my other disaster.

Quote:

Originally Posted by cleochatra

Thank you so much, luvbug and Blessedmom! You guys are SO sweet! I'm making pizza now, and it smells so good!!!

Come over and eat!

retroworx · 02-25-2008, 07:38 PM

Cleo:

Why the cauliflower at all if the cheese alone will make a thin crisp crust? Is it just a stretcher so that you use less cheese or does it add some other element that I'm missing? (health?? oh!

) I'm assuming the crust would be crispier and sturdier without the cauli, yes?

Just wondrin' before preparin'

-Retroworx

cleochatra · 02-25-2008, 07:43 PM

Retro-- The crust is substantial because of the cauliflower, which is the starchy filler in the recipe. It's how the bread sticks are made, too, due to the fact that it adds bulk, but is low-maintenance for baking, and keeps the recipe from being over-cheesy or over-eggy. It's basically the easy filler for the binding agents.

The bread sticks were really quite good! Crunchy, yet also pliable, and I was able to hold them in my hands. My kids won't eat cauliflower, but they enjoyed the bread sticks and the pizza.

cleochatra · 02-25-2008, 07:44 PM

mary-- you'll have to let me know what the disaster was! Was it an oopsiesaster? LOL! {{{mary}}}

40winks · 02-25-2008, 08:15 PM

Thank you so much for the recipe. It looks fabulous and I love cauliflower! I don't suppose there's any way to make it non-dairy? I love mozzarella but just can't handle any dairy.

marymc · 02-25-2008, 10:22 PM

I was talking about my oopsieasterpizzadisaster. still cryin' over that one

Quote:

Originally Posted by cleochatra

mary-- you'll have to let me know what the disaster was! Was it an oopsiesaster? LOL! {{{mary}}}

Dreamchaser · 02-25-2008, 10:28 PM

Quote:

Originally Posted by Dreamchaser

Cleo - I am wondering how in the heck do you shred cauliflower after it's already cooked?

Seems like it would be way too soft for that!

It looks amazing by the way!

Quote:

Originally Posted by marymc

Cleo, how do you shred cooked cauliflower?

Wouldn't that just be mush?

Cleo??

cleochatra · 02-25-2008, 10:55 PM

The cauliflower isn't too soft. It shreds just fine with only 8 minutes in the microwave for a 16 ounce bag. (Sorry I didn't see your query sooner!)

Mary-- I never tried oopsie dough as a pizza dough because I felt there had to be something else out there to try for a pizza dough. I honestly couldn't say what went wrong. I used them only as mini pizza when made already as an oopsie roll, but that was it. I'm sorry I can't help. I like the cauliflower crust, though!

shykins · 02-26-2008, 12:44 AM

thanks for the help with the broil query

to us a grill is a hot element that is seperate to our ovens (usually), altho mine can be either a top small oven or a grill.... it is at the top and as u say cooks and makes things brown, we use it for bacon, toast etc so it sounds like that would be the way to go.... it doesnt actually make the oven hot tho just the top element

usually i would cook pizza in a hot oven to heat all the way thru and brown but if its already cooked (like when i do frittata) i use the grill to brown it off

who would of thought even our ovens are different!!!!

thanks again

babydollsea · 02-26-2008, 02:54 AM

Quote:

Originally Posted by cleochatra

Cauliflower bread sticks, too!

And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

OMG I can't wait to make this today! My family is gonna love love love this! I have the cauliflower to so I plan to follow your recipe "as is"...Thanks so much Cleo....You have the BEST ideas!!!

kuttiepi13 · 02-26-2008, 03:40 AM

This pizza crust looks so delisious, what is riced cauliflower? and can ou eat this on Induction phase, and also how many slices can you have. Kuttiepi13

Dedicated · 02-26-2008, 06:05 AM

I ate a mini pizza this morning and it was great!

I'm happy for this recipe!

bwylde · 02-26-2008, 06:11 AM

I would like to steam my cauliflower since I'm trying not to use the microwave. Anyone who knows, how long do you think it would take to steam frozen cauliflower? I was only able to buy one 1kg bag since our freezer space is nil right now. I guess we should be eating all this stuff I have stashed away, lol!

I can't wait to make this!!!!

cleochatra · 02-26-2008, 06:19 AM

kutti-- Yes, you can have this on induction. It sticks to the parameters of cheese and cauliflower for a whole recipe! the thing is, you're going to want to temper what you add to the pizza in terms of cheese so you don't go over your limits.

Dedicated-- your pictures look great of your pizzas, and I am so glad you like it! I am having some for breakfast too!

bwylde-- The freezer package should include instructions for preparing cauliflower. I'd do it on the stove as per instructions (boil in a small amount of water for a given time).

tim964 · 02-26-2008, 06:39 AM

Shykins, since you don't have a broiler, I'm wondering if you could "fry" the crust in a pan on the stove (or should I say on the hob) to get it all brown and crispy, then once topped put it into a hot oven to melt the cheese and heat the toppings. I may try it that way myself - seems like the crust may get even crispier.

Tim

cleochatra · 02-26-2008, 06:49 AM

Tim-- that could work!

I'd start with a mini-sized pizza first-- just to be safe.

You could also go for the 450 degrees, and then just bake at 350 again after the crust has had that first baking time and you add ingredients. I tried that just to see what happened, and the crust still held up well.

Lillianna · 02-26-2008, 06:50 AM

Cleo, I have a question: Do you use whole milk mozzarella? I made two pizzas last night with part skim mozzarella (pre-shredded). They didn't hold up as well as yours appear to. I could almost pick up a slice but it was pretty messy....tasted great, though. This is definitely a keeper..... I'm just wondering if the extra fat in whole milk cheese is what I was missing to hold everything together and make it crispier? Thanks!

02-25-2008, 05:44 PM	#95
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Sorry! I've been running errands all day long. Oyoyoy! Woohoo Barb! I'm thinking that's some good pizza! And stuff. 1. Yes, a food processor would work so long as you don't go and over process it. You still want it to be riced and not mashed. 2. I let the cauliflower cool before shredding. I've never smacked or cut a knuckle, but have burned fingers on hot cauliflower. 3. One 16 ounce bag of frozen cauliflower makes 3 cups of riced cauliflower. 4. Carbquick is a processed food item, and right now I'm trying to use as little processed as possible. I'm in induction and carbquick is not for induction. Maybe at some point as I climb the Atkins rungs I might look to food items like carbquick, but for now, I prefer using frozen cauliflower, knowing it's about as unprocessed as it gets. It also gets cauliflower into my kids! 4. Don't mash the cauliflower. You want it intact. Otherwise it's not so much a solid, but a gloopy glop of caulifluff. 5. LOLOL Barb! OMG! That is so funny!!! Haaaaaaaaaaaaaaa!!!!! "Knowing you...." 6. I also cook a 16 ounce bag of cauliflower in the microwave for 8 minutes. __________________ 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!

02-25-2008, 07:38 PM	#102
retroworx Senior LCF Member Join Date: Dec 2006 Posts: 698 Gallery: retroworx	Cleo: Why the cauliflower at all if the cheese alone will make a thin crisp crust? Is it just a stretcher so that you use less cheese or does it add some other element that I'm missing? (health?? oh!) I'm assuming the crust would be crispier and sturdier without the cauli, yes? Just wondrin' before preparin' -Retroworx

02-25-2008, 05:15 PM	#91
crmcdonald Junior LCF Member Join Date: Nov 2005 Location: OHIO Posts: 22 Gallery: crmcdonald Stats: 231 WOE: Moderate carbs Start Date: February 11, 2008	That is hilarious!!!!

02-25-2008, 05:39 PM	#92
mac24312 Senior LCF Member Join Date: Jun 2007 Location: SW Virginia Posts: 775 Gallery: mac24312 Stats: 250/145/130 WOE: Stella Style/Atkins Induction my style ;] Start Date: October 2006	Ok..if I shred my Unfrozen cauliflower first in my mini processor...how long do I cook it in the microwave. I am dying to try this..I even fried my hamburger already for pizza the middle of the week. HUGS Christina

02-25-2008, 06:14 PM	#96
luvbug Junior LCF Member Join Date: Feb 2008 Posts: 6 Gallery: luvbug	Cleo you are amazing! I can't wait to try it. Keep them coming I love your recipes.

02-25-2008, 06:20 PM	#97
Blessedmom23 Senior LCF Member Join Date: Feb 2008 Posts: 114 Gallery: Blessedmom23 Stats: 165/145/135 - 5'9" WOE: Atkins Start Date: February 23 2008	Another Cleo recipe to add to my list to try. It looks delicious. You ARE amazing!

02-25-2008, 06:22 PM	#98
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you so much, luvbug and Blessedmom! You guys are SO sweet! I'm making pizza now, and it smells so good!!! Come over and eat!

02-25-2008, 07:23 PM	#100
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Cauliflower bread sticks, too! And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

02-25-2008, 07:43 PM	#103
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Retro-- The crust is substantial because of the cauliflower, which is the starchy filler in the recipe. It's how the bread sticks are made, too, due to the fact that it adds bulk, but is low-maintenance for baking, and keeps the recipe from being over-cheesy or over-eggy. It's basically the easy filler for the binding agents. The bread sticks were really quite good! Crunchy, yet also pliable, and I was able to hold them in my hands. My kids won't eat cauliflower, but they enjoyed the bread sticks and the pizza.

02-25-2008, 07:44 PM	#104
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	mary-- you'll have to let me know what the disaster was! Was it an oopsiesaster? LOL! {{{mary}}}

02-25-2008, 08:15 PM	#105
40winks Very Gabby LCF Member!!! Join Date: Jun 2002 Posts: 3,814 Gallery: 40winks Stats: In 2002: 273/184. Now: 244/?/199 WOE: Low-Carb + Exercise Start Date: Restarted 1/18/08	Thank you so much for the recipe. It looks fabulous and I love cauliflower! I don't suppose there's any way to make it non-dairy? I love mozzarella but just can't handle any dairy.

02-25-2008, 10:55 PM	#108
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	The cauliflower isn't too soft. It shreds just fine with only 8 minutes in the microwave for a 16 ounce bag. (Sorry I didn't see your query sooner!) Mary-- I never tried oopsie dough as a pizza dough because I felt there had to be something else out there to try for a pizza dough. I honestly couldn't say what went wrong. I used them only as mini pizza when made already as an oopsie roll, but that was it. I'm sorry I can't help. I like the cauliflower crust, though!

02-26-2008, 12:44 AM	#109
shykins MAJOR LCF POSTER! Join Date: Apr 2004 Location: UK Posts: 2,194 Gallery: shykins Stats: 262/147 goal WOE: atkins Start Date: 19th April 2004	thanks for the help with the broil query to us a grill is a hot element that is seperate to our ovens (usually), altho mine can be either a top small oven or a grill.... it is at the top and as u say cooks and makes things brown, we use it for bacon, toast etc so it sounds like that would be the way to go.... it doesnt actually make the oven hot tho just the top element usually i would cook pizza in a hot oven to heat all the way thru and brown but if its already cooked (like when i do frittata) i use the grill to brown it off who would of thought even our ovens are different!!!! thanks again

02-26-2008, 03:40 AM	#111
kuttiepi13 Junior LCF Member Join Date: Jan 2007 Location: Virginia Posts: 9 Gallery: kuttiepi13 Stats: 295/245/160 WOE: 72/Atkins Start Date: December 25,2007	This pizza crust looks so delisious, what is riced cauliflower? and can ou eat this on Induction phase, and also how many slices can you have. Kuttiepi13

02-26-2008, 06:05 AM	#112
Dedicated I'm his Princess Join Date: Nov 2004 Location: New York Posts: 1,920 Blog Entries: 89 Gallery: Dedicated Stats: (269)lc 262.4/251/160 ww WOE: WW...Core WI: Tues Start Date: 4/16/08	I ate a mini pizza this morning and it was great! I'm happy for this recipe!

02-26-2008, 06:11 AM	#113
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 would like to steam my cauliflower since I'm trying not to use the microwave. Anyone who knows, how long do you think it would take to steam frozen cauliflower? I was only able to buy one 1kg bag since our freezer space is nil right now. I guess we should be eating all this stuff I have stashed away, lol! I can't wait to make this!!!!

02-26-2008, 06:19 AM	#114
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	kutti-- Yes, you can have this on induction. It sticks to the parameters of cheese and cauliflower for a whole recipe! the thing is, you're going to want to temper what you add to the pizza in terms of cheese so you don't go over your limits. Dedicated-- your pictures look great of your pizzas, and I am so glad you like it! I am having some for breakfast too! bwylde-- The freezer package should include instructions for preparing cauliflower. I'd do it on the stove as per instructions (boil in a small amount of water for a given time).

02-26-2008, 06:39 AM	#115
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 282 Gallery: tim964 WOE: Atkins Start Date: May 2006	Shykins, since you don't have a broiler, I'm wondering if you could "fry" the crust in a pan on the stove (or should I say on the hob) to get it all brown and crispy, then once topped put it into a hot oven to melt the cheese and heat the toppings. I may try it that way myself - seems like the crust may get even crispier. Tim

02-26-2008, 06:49 AM	#116
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Tim-- that could work! I'd start with a mini-sized pizza first-- just to be safe. You could also go for the 450 degrees, and then just bake at 350 again after the crust has had that first baking time and you add ingredients. I tried that just to see what happened, and the crust still held up well.