You won't believe it's cauliflower pizza crust! - Page 17

CarolynF · 03-18-2008, 08:46 PM

My ds(20) home from KState had the pizza tonight. He didn't want me to tell him what was in the crust..But, he LOVED it!!!

I doubled the crust, put it in a jelly roll pan..Leftovers for tomorrow night!!!

Hot Tamale · 03-19-2008, 12:59 PM

I have 1 boy and 1 girl - the goofyest, funniest little kids!
They are just about 4 1/2.
I will change my avitar - they'll be in it when you see this.

I LOVE them SOOOOOOO much!
I also have a darling 9 year old daughter. Love her, too!!!!!!!

Tecnokitty · 03-19-2008, 05:07 PM

Oh my gosh Hot T, they are ADORABLE!!!!!!!!!!! That blonde hair is SO pretty and your sons hair looks just like my sons! I'll have to take a new one of Garrett to put up as my Avi. Right now he is busy eating his triscuts and bugging DH for the Xbox 360 controller so he can mess up his game..lol.

Hot Tamale · 03-19-2008, 05:17 PM

That was an awful picture I picked... They are really cuter than that! Let me see what I can find here at home (I was at work...)...

Hot Tamale · 03-19-2008, 05:25 PM

SOrry to threadjack, everyone... THis one's a bit cuter - jsut don't tell DH that I showed you guys a pic of all three kids playing princess - DS4 is the "princess" in green!!!!!!!!!!!

Cathieinut · 03-21-2008, 10:22 AM

Hi everyone and most of all Cleo...
I just want to say after falling away from low carb seriousness for about a year and a half this was a great re-introduction to great food and it wasn't all that difficult!
Thanks Cleo...I made mine with sausage, mushrooms and some parm cheese on top with some mozzarellas of course and my 18yr old DS loved it and I had to restrict him from eating it gone LOL I need to get some more cheese and I wanted to save it for a day to see how it tasted cold!

cleochatra · 03-21-2008, 10:45 AM

Thank you, Cathie! I agree, it is SO nice to eat pizza again. I'm taking this to a lady's lunch next weekend! None of my friends are low-carbers, but they want to try the pizza (one saw the recipe in the paper and is still cracking up about it). I can't wait!

Carolyn-- that sounds awesome!

Hot Tamale-- I love it! You make cute kids!

farley109 · 03-21-2008, 11:06 AM

Quote:

Originally Posted by Hot Tamale

Of course, I have twins, so that is FOUR TIMES the trouble!!!

WOW MORE TWINS....I DON'T KNOW IF YOU'VE NOTICED OR NOT, BUT THERE ARE ALOT OF US MOTHERS TO TWINS!!! WONDER IF THEY ARE THE REASON WE ALL GOT IN THIS SHAPE???

Tecnokitty · 03-22-2008, 01:36 PM

Hot T that is the CUTEST pic ever!

Love the dress...lol

Cathieinut · 03-22-2008, 03:19 PM

Pizza is gone and it was OK cold although it didn't have the same "texture" in the crust.
I think wrapping it in foil and reheating in the oven might crisp it up again ???
Gonna make some more soon and try a different combo of toppings and maybe a white pizza with Alfredo, chicken and artichoke?

cleochatra · 03-22-2008, 04:53 PM

I love artichoke hearts with alfredo, pine nuts and fresh spinach. I also throw on some feta with the cheese for some extra zip.

Cathieinut · 03-23-2008, 02:01 AM

yummm sounds good Cleo...I don't have any pine nuts and it is way far from the season for them here in Utah but I have a friend who sends her DH harvesting every season and she might have some I could buy.

hani · 03-23-2008, 04:01 AM

this crust sounds doable. i have been away from LC for awhile, and the reason i fall off, well the food reason, is pizza. if this can help me stay LC, i will be so so grateful.

has anyone made a good crust with zukes or mushrooms, or used this recipe but added less parm to it? ( i admit i did not read all 17 pages. so perhpas that has already been discussed).

thanks!!

Soobee · 03-23-2008, 04:03 AM

I have made it with zukes.I think it tastes even better. It needs more cooking time. I spread it on a silicone mat, bake it until it's almost done, and then flip it to bake it some more. There is no parmesan in the reipe.

hani · 03-23-2008, 04:15 AM

can you please give me the recipe?

KellBell1234 · 03-23-2008, 05:35 AM

I am making this tonight and am REALLY looking forward to it. I can't wait to try this!

cleochatra · 03-23-2008, 05:44 AM

Hi, Hani! the recipe is on the first page of this thread.

If you want to use zucchini, substitute the cauliflower with the zucchini (one large, shredded, is what I sub).

Dblyn · 03-25-2008, 01:30 PM

Ok ,I just made this for lunch and can i say YUMMMMMMY

A nice salad on the side and what great meal. Thanks Cleo

TuscanGirl · 03-25-2008, 01:38 PM

Dblyn - love your avi!!

Dblyn · 03-25-2008, 02:12 PM

Thanks

cleochatra · 03-25-2008, 02:44 PM

I love both y'all's avatars!

They make me giggle.

I am so glad you like the recipe! I am so loving knowing I can have pizza whenever I want it!

TuscanGirl · 03-25-2008, 07:44 PM

Lickrish · 03-25-2008, 08:06 PM

I made this for my sister today for lunch and she was in awe! She doesn't eat healthy normally. She said this was way better than her usual pizza place and she wants to start making it for her kids.

Molly_1010 · 03-27-2008, 10:49 PM

Hokay...

Long-time lurker here. Cleo, after reading about your Oopsies for months, I finally got up the nerve to make them this week and they were fabulous. I had no idea how much satisfaction I've been missing from not having my sandwich fix. I'm already on my second batch, and this time I just put half the recipe in a jelly roll pan and cut it into sandwich-sized squares for storage. I'm lovin' it.

But then I tried the cauliflower pizza tonight, and I can't figure out whether I screwed it up or had misplaced expectations. What is the texture of the crust supposed to feel like?

I made a double batch and cooked it on a 14" pizza pan. The pan was one of those "crisper" types (with the little holes in the bottom) which may not been the best thing to bake this on. The crust came out crispy around the outer edges, but even after 20 minutes baking it was still very damp and not brown on most of the bottom. Not very holdable.

So, is it supposed to be on the crisp side and brown all the way across? Do you think the pan was the problem, or just that 20 minutes still wasn't long enough?

After I ate a couple of slices (still tasty!), I put the rest on a regular cookie sheet and tried rebaking for about 10 minutes. Not much change in the crust, although the slices did become more holdable after they had cooled for about 30 minutes.

So what do you think I did wrong?

(I'm still having leftover pizza for breakfast tomorrow!

)

Molly_1010 · 03-27-2008, 11:12 PM

Ok, I've been reading back further through this thread and I can see that I'm not alone in the soggy crust department. Maybe I did need to cook it longer. Or maybe I needed to dry out my cauliflower more before mixing it in.

Gonna try it again...

shykins · 03-28-2008, 01:12 AM

molly i flipped mine after 15mins and baked it on the other side for another 10 or so before i added the toppings.. u might like to try that

Soobee · 03-28-2008, 04:19 AM

Like Shykins, I make mine on a silicone mat and flip it. I like it cooked way more then the recipe calls for, especially if I am subbing zucchini or summer squash. Bake it on one side until it looks golden on the edges and cooked enough in the middle to flip. Then flip it and bake it until you like the texture. I cook mine ahead of time, cut the crust into pieces, and refrigerate. Then when we want pizza, we take aout a couple of slices, load them, and nuke.

cleochatra · 03-28-2008, 05:39 AM

Molly-- Heyheyhey! The pans with holes are a nightmare. I've never liked mine. I'm selling it in a yard sale, in fact! I highly don't recommend those pans. I spent an hour cleaning out all of the bloody little holes.

Pressing the crust out from the center to the edges is so important. A lot of folks (me included) tend to leave more in the center. Or we begin to push out from the center and then leave too much nearish the center. The edges end up getting too crisp and the center ends up not getting cooked as well.

When this happens, you can flip the crust and bake longer at a lower temperature to help suck out some of the moisture.

Then, there are times you want to retain a pliable crust...

Case in point:
lasagna roll-ups

calzone (I had one of these the other day... it was tremendous!)

03-21-2008, 10:22 AM	#486
Cathieinut Senior LCF Member Join Date: Mar 2008 Location: Utah Posts: 99 Gallery: Cathieinut Stats: restart 205.6/201.4 /140 WOE: general low carb & I Can Make You Thin Start Date: restart (3rd time around) 3/16/08	Hi everyone and most of all Cleo... I just want to say after falling away from low carb seriousness for about a year and a half this was a great re-introduction to great food and it wasn't all that difficult! Thanks Cleo...I made mine with sausage, mushrooms and some parm cheese on top with some mozzarellas of course and my 18yr old DS loved it and I had to restrict him from eating it gone LOL I need to get some more cheese and I wanted to save it for a day to see how it tasted cold! __________________ Cathie in Utah 3-31-08 Goal Low Carb the week and the 4 rules of I Can Make You Thin! Remind Myself...Being thin is better than anything else tastes right now! Under 200 next weigh-in Down 1.3 lb. for the week 205.6-204.6-201.4-200.1

03-27-2008, 10:49 PM	#504
Molly_1010 Junior LCF Member Join Date: Jul 2007 Posts: 27 Gallery: Molly_1010 Stats: 251/197/140 WOE: EFGT Start Date: 04/13/08	Hokay... Long-time lurker here. Cleo, after reading about your Oopsies for months, I finally got up the nerve to make them this week and they were fabulous. I had no idea how much satisfaction I've been missing from not having my sandwich fix. I'm already on my second batch, and this time I just put half the recipe in a jelly roll pan and cut it into sandwich-sized squares for storage. I'm lovin' it. But then I tried the cauliflower pizza tonight, and I can't figure out whether I screwed it up or had misplaced expectations. What is the texture of the crust supposed to feel like? I made a double batch and cooked it on a 14" pizza pan. The pan was one of those "crisper" types (with the little holes in the bottom) which may not been the best thing to bake this on. The crust came out crispy around the outer edges, but even after 20 minutes baking it was still very damp and not brown on most of the bottom. Not very holdable. So, is it supposed to be on the crisp side and brown all the way across? Do you think the pan was the problem, or just that 20 minutes still wasn't long enough? After I ate a couple of slices (still tasty!), I put the rest on a regular cookie sheet and tried rebaking for about 10 minutes. Not much change in the crust, although the slices did become more holdable after they had cooled for about 30 minutes. So what do you think I did wrong? (I'm still having leftover pizza for breakfast tomorrow! ) __________________ Goodbye to: 220's 01/15/07 210's 02/06/07 200's 03/14/07 190's 04/13/07 180's 05/23/07 170's 07/03/07 Regained 30 and recommitting 03/21/08

03-28-2008, 05:39 AM	#508
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,152 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Molly-- Heyheyhey! The pans with holes are a nightmare. I've never liked mine. I'm selling it in a yard sale, in fact! I highly don't recommend those pans. I spent an hour cleaning out all of the bloody little holes. Pressing the crust out from the center to the edges is so important. A lot of folks (me included) tend to leave more in the center. Or we begin to push out from the center and then leave too much nearish the center. The edges end up getting too crisp and the center ends up not getting cooked as well. When this happens, you can flip the crust and bake longer at a lower temperature to help suck out some of the moisture. Then, there are times you want to retain a pliable crust... Case in point: lasagna roll-ups calzone (I had one of these the other day... it was tremendous!) __________________ 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!

03-18-2008, 08:46 PM	#481
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,905 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	My ds(20) home from KState had the pizza tonight. He didn't want me to tell him what was in the crust..But, he LOVED it!!! I doubled the crust, put it in a jelly roll pan..Leftovers for tomorrow night!!!

03-19-2008, 12:59 PM	#482
Hot Tamale Very Gabby LCF Member!!! Join Date: Jun 2006 Location: Florida Posts: 3,177 Gallery: Hot Tamale Stats: 375/318/175 WOE: LowCarb Start Date: 1/1/2007 - restarted 6-16-08	I have 1 boy and 1 girl - the goofyest, funniest little kids! They are just about 4 1/2. I will change my avitar - they'll be in it when you see this. I LOVE them SOOOOOOO much! I also have a darling 9 year old daughter. Love her, too!!!!!!!

03-19-2008, 05:07 PM	#483
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: McKinney, Texas Posts: 3,371 Gallery: Tecnokitty Stats: Before: 222/125/150 After baby/Now:241/161/160-165 WOE: Atkins 72 Maint., I'm 5'7", 34 years old Start Date: restarted 6/22/07. In a size 6 jeans now!	Oh my gosh Hot T, they are ADORABLE!!!!!!!!!!! That blonde hair is SO pretty and your sons hair looks just like my sons! I'll have to take a new one of Garrett to put up as my Avi. Right now he is busy eating his triscuts and bugging DH for the Xbox 360 controller so he can mess up his game..lol.

03-19-2008, 05:17 PM	#484
Hot Tamale Very Gabby LCF Member!!! Join Date: Jun 2006 Location: Florida Posts: 3,177 Gallery: Hot Tamale Stats: 375/318/175 WOE: LowCarb Start Date: 1/1/2007 - restarted 6-16-08	That was an awful picture I picked... They are really cuter than that! Let me see what I can find here at home (I was at work...)...

03-19-2008, 05:25 PM	#485
Hot Tamale Very Gabby LCF Member!!! Join Date: Jun 2006 Location: Florida Posts: 3,177 Gallery: Hot Tamale Stats: 375/318/175 WOE: LowCarb Start Date: 1/1/2007 - restarted 6-16-08	SOrry to threadjack, everyone... THis one's a bit cuter - jsut don't tell DH that I showed you guys a pic of all three kids playing princess - DS4 is the "princess" in green!!!!!!!!!!!

03-21-2008, 10:45 AM	#487
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,152 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, Cathie! I agree, it is SO nice to eat pizza again. I'm taking this to a lady's lunch next weekend! None of my friends are low-carbers, but they want to try the pizza (one saw the recipe in the paper and is still cracking up about it). I can't wait! Carolyn-- that sounds awesome! Hot Tamale-- I love it! You make cute kids!

03-22-2008, 01:36 PM	#489
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: McKinney, Texas Posts: 3,371 Gallery: Tecnokitty Stats: Before: 222/125/150 After baby/Now:241/161/160-165 WOE: Atkins 72 Maint., I'm 5'7", 34 years old Start Date: restarted 6/22/07. In a size 6 jeans now!	Hot T that is the CUTEST pic ever! Love the dress...lol

03-22-2008, 03:19 PM	#490
Cathieinut Senior LCF Member Join Date: Mar 2008 Location: Utah Posts: 99 Gallery: Cathieinut Stats: restart 205.6/201.4 /140 WOE: general low carb & I Can Make You Thin Start Date: restart (3rd time around) 3/16/08	Pizza is gone and it was OK cold although it didn't have the same "texture" in the crust. I think wrapping it in foil and reheating in the oven might crisp it up again ??? Gonna make some more soon and try a different combo of toppings and maybe a white pizza with Alfredo, chicken and artichoke?

03-22-2008, 04:53 PM	#491
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,152 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I love artichoke hearts with alfredo, pine nuts and fresh spinach. I also throw on some feta with the cheese for some extra zip.

03-23-2008, 02:01 AM	#492
Cathieinut Senior LCF Member Join Date: Mar 2008 Location: Utah Posts: 99 Gallery: Cathieinut Stats: restart 205.6/201.4 /140 WOE: general low carb & I Can Make You Thin Start Date: restart (3rd time around) 3/16/08	yummm sounds good Cleo...I don't have any pine nuts and it is way far from the season for them here in Utah but I have a friend who sends her DH harvesting every season and she might have some I could buy.

03-25-2008, 07:44 PM	#502
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 19,429 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003

03-23-2008, 04:01 AM	#493
hani Senior LCF Member Join Date: Apr 2003 Location: israel Posts: 976 Gallery: hani Stats: 225/216/a lower weight i can maintain WOE: Please don't feed the animals Start Date: 3/21/03 @225 uncomfortable pounds	this crust sounds doable. i have been away from LC for awhile, and the reason i fall off, well the food reason, is pizza. if this can help me stay LC, i will be so so grateful. has anyone made a good crust with zukes or mushrooms, or used this recipe but added less parm to it? ( i admit i did not read all 17 pages. so perhpas that has already been discussed). thanks!!

03-23-2008, 04:03 AM	#494
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 695 Gallery: Soobee WOE: Atkins Start Date: September 2000	I have made it with zukes.I think it tastes even better. It needs more cooking time. I spread it on a silicone mat, bake it until it's almost done, and then flip it to bake it some more. There is no parmesan in the reipe.

03-23-2008, 04:15 AM	#495
hani Senior LCF Member Join Date: Apr 2003 Location: israel Posts: 976 Gallery: hani Stats: 225/216/a lower weight i can maintain WOE: Please don't feed the animals Start Date: 3/21/03 @225 uncomfortable pounds	can you please give me the recipe?

03-23-2008, 05:35 AM	#496
KellBell1234 Senior LCF Member Join Date: Nov 2003 Location: Minnesota Posts: 198 Gallery: KellBell1234	I am making this tonight and am REALLY looking forward to it. I can't wait to try this!

03-23-2008, 05:44 AM	#497
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,152 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Hi, Hani! the recipe is on the first page of this thread. If you want to use zucchini, substitute the cauliflower with the zucchini (one large, shredded, is what I sub).

03-25-2008, 01:30 PM	#498
Dblyn Senior LCF Member Join Date: Jul 2005 Posts: 622 Gallery: Dblyn Stats: 125 goal WOE: Atkins Start Date: April 2004	Ok ,I just made this for lunch and can i say YUMMMMMMY A nice salad on the side and what great meal. Thanks Cleo

03-25-2008, 01:38 PM	#499
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 19,429 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Dblyn - love your avi!!

03-25-2008, 02:12 PM	#500
Dblyn Senior LCF Member Join Date: Jul 2005 Posts: 622 Gallery: Dblyn Stats: 125 goal WOE: Atkins Start Date: April 2004	Thanks

03-25-2008, 02:44 PM	#501
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,152 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I love both y'all's avatars! They make me giggle. I am so glad you like the recipe! I am so loving knowing I can have pizza whenever I want it!

03-25-2008, 08:06 PM	#503
Lickrish Senior LCF Member Join Date: Jun 2007 Location: Texas Posts: 305 Gallery: Lickrish Stats: 227/174/166 WOE: Low Carb Start Date: May 12th 07	I made this for my sister today for lunch and she was in awe! She doesn't eat healthy normally. She said this was way better than her usual pizza place and she wants to start making it for her kids.

03-27-2008, 11:12 PM	#505
Molly_1010 Junior LCF Member Join Date: Jul 2007 Posts: 27 Gallery: Molly_1010 Stats: 251/197/140 WOE: EFGT Start Date: 04/13/08	Ok, I've been reading back further through this thread and I can see that I'm not alone in the soggy crust department. Maybe I did need to cook it longer. Or maybe I needed to dry out my cauliflower more before mixing it in. Gonna try it again...

03-28-2008, 01:12 AM	#506
shykins MAJOR LCF POSTER! Join Date: Apr 2004 Location: UK Posts: 2,199 Gallery: shykins Stats: 262/147 goal WOE: atkins Start Date: 19th April 2004	molly i flipped mine after 15mins and baked it on the other side for another 10 or so before i added the toppings.. u might like to try that

03-28-2008, 04:19 AM	#507
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 695 Gallery: Soobee WOE: Atkins Start Date: September 2000	Like Shykins, I make mine on a silicone mat and flip it. I like it cooked way more then the recipe calls for, especially if I am subbing zucchini or summer squash. Bake it on one side until it looks golden on the edges and cooked enough in the middle to flip. Then flip it and bake it until you like the texture. I cook mine ahead of time, cut the crust into pieces, and refrigerate. Then when we want pizza, we take aout a couple of slices, load them, and nuke.