So you don't want cauliflower in your pizza?! So what. Get in here - Page 2

cleochatra · 02-25-2008, 09:14 AM

It is super-easy to make this into smaller portions. Freeing would be fine after baking initially!

You could eat the whole thing, but you'd want to watch your cheese portions if you're in induction. It's pretty filling.

Turkey pepperoni would be great! Or even sausage. I just bought some chorizo I plan to cook and add (and green pepper)...

hippiegirl · 02-25-2008, 09:31 AM

I wonder what would happen if one were to add pork rinds to the mix?

Hmmmm...*stroking my chin hairs*

cleochatra · 02-25-2008, 09:33 AM

I think you'd end up with a hugely-fattening pizza crust that had so much sodium you'd float away... But it could be interesting.

JerseyGirl1969 · 02-25-2008, 09:35 AM

Linda and Cleo...separated at birth recipe queens

lildragonfly · 02-25-2008, 09:35 AM

can you do without the fennel?

cleochatra · 02-25-2008, 09:40 AM

Jersey-- oh no! Not me! I'm a writer, but notsomuch with the cooking. I just get lucky in the kitchen from time to time. Thank you for the very fine compliment, however!

lil-- definitely! You don't need the fennel. I just really like fennel, and it makes the dough more savory.

You could even technically make bread sticks out of these if you leave off the toppings. Or a light thin-bread to enjoy with pestos and other accouterments.

Thin-sliced tomatoes, pesto, fresh spinach leaves... you could have some delicious options here!

Emerald · 02-25-2008, 10:10 AM

Thank you for this great recipe Cleo!

Having to now watch calories and carbs this will fit perectly into my woe.

I was so mesmerized by the pictures and recipe I burnt my lunch.

anniemo · 02-25-2008, 10:36 AM

i'm thinking of going greek style with some lamb and olive oil.

Confetti · 02-25-2008, 10:45 AM

Kudos to you, Cleo! I made the "crust" (actually doubled the recipe) and it looks and smells delicious! I did make some small changes to the recipe, but I wanted to thank you for the wonderful idea!

flaminghotsauce mama · 02-25-2008, 12:32 PM

Wow! That looks divine! I may have to make this. Usually we just make pizza toppings on stoneware plates. Mainly because I haven't found a crust I like. This looks good, though. Gotta get some cauliflower and mozzarella in the house, though!

hippiegirl · 02-25-2008, 12:59 PM

Quote:

Originally Posted by cleochatra

I think you'd end up with a hugely-fattening pizza crust that had so much sodium you'd float away... But it could be interesting.

You're probably right! I think I might have a bit of an obsession with pork rinds ever since you introduced me to the joys of breading with them!

I'll try it your way first - pinky swear!

PrettyPaula · 02-25-2008, 01:04 PM

why frozen cauli?

PS. crust looks droolsome.

PPS. you are goddess.

PPPS. marry me?

PalmTreeGal · 02-25-2008, 01:13 PM

My favorite pizza to make is pesto, mozzarella and halved cherry tomatoes. But first, you roast a head of garlic, squeeze out the paste and spread it on the dough. YUM!

I have a ton of food in the house so probably won't get around to trying this for a week or so. But I look forward to giving it a try WITHOUT telling DH what's in it. He hates the very idea of cauliflower and won't try it mashed, roasted or anything else.

cleochatra · 02-25-2008, 07:22 PM

I made another pizza and bread sticks tonight with the dough.

The recipe is in my blog. I have to go hit the treadmill now...

WildflowerMama · 02-25-2008, 07:28 PM

I have a quick question

I made this tonight but my crust mixture was very wet. I doubled the recipe, cooked it 20 minutes and it was dark on the edges like yours in the picture but the middle was wet and didn't really firm up. It had a fabulous taste but, like I said, it was mushy in the middle.

I'm wondering if your crust mixture before baking is on the wet side? Like, when I was pressing it in the pan, liquid was coming to the top.

If this isn't how it's supposed to be then it was my cheese. The shredded mozzarella felt a bit damp to me.

hippiegirl · 02-25-2008, 07:31 PM

Those look awesome, Cleo! I burned through my cauliflower last week, but I'll definitely be picking up some more soon! Kudos!

cleochatra · 02-25-2008, 07:36 PM

Wildflower-- mine isn't liquidy at all. I wonder if maybe the cauliflower didn't get drained enough post cooking' If you find it too soft in the center, run a spatula around the edges, loosen the crust after baking at 450 and flip the crust over. That should help.

hippie-- I had to hit two stores to find cauliflower. My son said to me, "Someone found out about your recipe, mom."

LOL!!!

hippiegirl · 02-25-2008, 07:38 PM

Well, there are quite a few lcf from Colorado...lol

I had a bunch, too! I had bought a bunch of frozen broccoli and cauliflower on sale a couple of weeks ago. Ate a lot of loaded veggies the last few weeks! Now I'm wishing I'd shown a little restraint!

Dedicated · 02-25-2008, 08:22 PM

So I made it! I doubled the recipe and made 4 minis. They felt flimsy but held up pretty well. Best of all it tasted good! Pretty sure I'll be making this often!

Emerald · 02-25-2008, 08:25 PM

Oh my, I'm sitting here drooling.

Dedicated · 02-25-2008, 08:27 PM

Quote:

Originally Posted by cleochatra

I made another pizza and bread sticks tonight with the dough.

The recipe is in my blog. I have to go hit the treadmill now...

Seriously....I can't keep up with you!

I'm trying this on Thursday.....I am excited about it....KUTGW!

Emerald · 02-25-2008, 08:30 PM

Cleo, for some reason I can't get into your blog. Waaah!!!!!

DiamondDeb · 02-25-2008, 09:08 PM

Quote:

Originally Posted by 40winks

Where's the drooly smilie when you need it???

Thanks, Cleo! I'll be trying this...and others of yours soon. Sounds & looks great!

WildflowerMama · 02-25-2008, 10:11 PM

Quote:

Originally Posted by cleochatra

Wildflower-- mine isn't liquidy at all. I wonder if maybe the cauliflower didn't get drained enough post cooking' If you find it too soft in the center, run a spatula around the edges, loosen the crust after baking at 450 and flip the crust over. That should help.

hippie-- I had to hit two stores to find cauliflower. My son said to me, "Someone found out about your recipe, mom."

LOL!!!

Thanks! I think it might be my cheese. It was pre-shredded and it felt damp in the bag. Plus, I think I had it too thick in the middle. The outer parts were thinner and they came out much better. It still tasted fabulous - I think I just need to spread it thinner and use part skim mozzarella since it's drier.

cleochatra · 02-26-2008, 07:59 AM

Emerald-- have you gotten in?

I made a cauliflower lasagna last night.

Only 222 calories and 5.5 carbs for 1/6 of an entire recipe! And MAN, is it good.

cleochatra · 02-26-2008, 08:01 AM

Wildflower-- I think if you accidentally made it more thick in the middle, that would have done it! I make a lot of pizza from scratch, so I'm always paranoid and beef up the edges naturally because I'm afraid they will burn otherwise. I use my hands, and they help gauge the amount of dough.

lovelymc72 · 02-26-2008, 08:33 AM

cleo, what are you using for sauce. the lasagne looks great, can you post the recipe

cleochatra · 02-26-2008, 08:44 AM

I'm putting the recipe together right now. I ran the ****** totals using greater than I actually am using, so I don't see those numbers changing much. The sauce can be a home made marinara, a lower-carb marinara (check labels) or an alfredo.

I'll have a recipe by the end of the day! Sorry for the wait. I'm homeschooling and then have to run some errands.

erikak1970 · 02-26-2008, 09:31 AM

ooohhh *drool*

I know what I'm making for dinner tonight!

epix · 02-26-2008, 09:48 AM

yum yum yum! gonna have to try it later this week!

02-25-2008, 07:28 PM	#45
WildflowerMama Major LCF Poster! Join Date: Oct 2006 Location: Desperate for Fall Posts: 1,402 Gallery: WildflowerMama Stats: 185.5/143.2/revised to 140 Start Date: Nov 2006	I have a quick question I made this tonight but my crust mixture was very wet. I doubled the recipe, cooked it 20 minutes and it was dark on the edges like yours in the picture but the middle was wet and didn't really firm up. It had a fabulous taste but, like I said, it was mushy in the middle. I'm wondering if your crust mixture before baking is on the wet side? Like, when I was pressing it in the pan, liquid was coming to the top. If this isn't how it's supposed to be then it was my cheese. The shredded mozzarella felt a bit damp to me. __________________ Pain is temporary. Quitting lasts forever. Lance Armstrong Losing weight is hard, but being fat is harder. Choose your hard. Don't sit if you can stand. Don't stand if you can walk. Don't walk if you can run. Get Moving!

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02-25-2008, 09:14 AM	#31
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	It is super-easy to make this into smaller portions. Freeing would be fine after baking initially! You could eat the whole thing, but you'd want to watch your cheese portions if you're in induction. It's pretty filling. Turkey pepperoni would be great! Or even sausage. I just bought some chorizo I plan to cook and add (and green pepper)...

02-25-2008, 09:31 AM	#32
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 11,758 Gallery: hippiegirl	I wonder what would happen if one were to add pork rinds to the mix? Hmmmm...stroking my chin hairs

02-25-2008, 09:33 AM	#33
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I think you'd end up with a hugely-fattening pizza crust that had so much sodium you'd float away... But it could be interesting.

02-25-2008, 09:35 AM	#34
JerseyGirl1969 MAJOR LCF POSTER! Join Date: Jan 2008 Posts: 2,147 Gallery: JerseyGirl1969	Linda and Cleo...separated at birth recipe queens

02-25-2008, 09:35 AM	#35
lildragonfly Guest Join Date: Oct 2007 Posts: 2,210 Gallery: lildragonfly	can you do without the fennel?

02-25-2008, 09:40 AM	#36
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Jersey-- oh no! Not me! I'm a writer, but notsomuch with the cooking. I just get lucky in the kitchen from time to time. Thank you for the very fine compliment, however! lil-- definitely! You don't need the fennel. I just really like fennel, and it makes the dough more savory. You could even technically make bread sticks out of these if you leave off the toppings. Or a light thin-bread to enjoy with pestos and other accouterments. Thin-sliced tomatoes, pesto, fresh spinach leaves... you could have some delicious options here!

02-25-2008, 10:10 AM	#37
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,798 Gallery: Emerald Stats: 301......152......139	Thank you for this great recipe Cleo! Having to now watch calories and carbs this will fit perectly into my woe. I was so mesmerized by the pictures and recipe I burnt my lunch.

02-25-2008, 10:36 AM	#38
anniemo MAJOR LCF POSTER! Join Date: Nov 2007 Location: brooklyn, ny Posts: 1,363 Gallery: anniemo WOE: whole organic lc	i'm thinking of going greek style with some lamb and olive oil.

02-25-2008, 10:45 AM	#39
Confetti Major LCF Poster! Join Date: Apr 2007 Location: PA Posts: 1,269 Gallery: Confetti Stats: 5'9", 43 years ~~314/goal is to be under 200! WOE: controlled carb Start Date: March 2007	Kudos to you, Cleo! I made the "crust" (actually doubled the recipe) and it looks and smells delicious! I did make some small changes to the recipe, but I wanted to thank you for the wonderful idea!

02-25-2008, 12:32 PM	#40
flaminghotsauce mama Major LCF Poster! Join Date: Jan 2006 Location: My Own Private Idaho Posts: 1,383 Gallery: flaminghotsauce mama Stats: 188/170/125, 5'5" WOE: Protein Power LifePlan/6WC Start Date: 2010	Wow! That looks divine! I may have to make this. Usually we just make pizza toppings on stoneware plates. Mainly because I haven't found a crust I like. This looks good, though. Gotta get some cauliflower and mozzarella in the house, though!

02-25-2008, 01:04 PM	#42
PrettyPaula Senior LCF Member Join Date: Sep 2007 Location: Nottingham, UK Posts: 785 Gallery: PrettyPaula Stats: 5ft 9" 216.8/213.2/165 WOE: Atkins <20g carbs Start Date: Dec 2008	why frozen cauli? PS. crust looks droolsome. PPS. you are goddess. PPPS. marry me?

02-25-2008, 01:13 PM	#43
PalmTreeGal Major LCF Poster! Join Date: Jan 2007 Location: Northeast Posts: 2,462 Gallery: PalmTreeGal Stats: 181/132.8/120 @ 5'2 WOE: LC eclectic	My favorite pizza to make is pesto, mozzarella and halved cherry tomatoes. But first, you roast a head of garlic, squeeze out the paste and spread it on the dough. YUM! I have a ton of food in the house so probably won't get around to trying this for a week or so. But I look forward to giving it a try WITHOUT telling DH what's in it. He hates the very idea of cauliflower and won't try it mashed, roasted or anything else.

02-25-2008, 07:22 PM	#44
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I made another pizza and bread sticks tonight with the dough. The recipe is in my blog. I have to go hit the treadmill now...

02-25-2008, 07:31 PM	#46
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 11,758 Gallery: hippiegirl	Those look awesome, Cleo! I burned through my cauliflower last week, but I'll definitely be picking up some more soon! Kudos!

02-25-2008, 07:36 PM	#47
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Wildflower-- mine isn't liquidy at all. I wonder if maybe the cauliflower didn't get drained enough post cooking' If you find it too soft in the center, run a spatula around the edges, loosen the crust after baking at 450 and flip the crust over. That should help. hippie-- I had to hit two stores to find cauliflower. My son said to me, "Someone found out about your recipe, mom." LOL!!!

02-25-2008, 07:38 PM	#48
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 11,758 Gallery: hippiegirl	Well, there are quite a few lcf from Colorado...lol I had a bunch, too! I had bought a bunch of frozen broccoli and cauliflower on sale a couple of weeks ago. Ate a lot of loaded veggies the last few weeks! Now I'm wishing I'd shown a little restraint!

02-25-2008, 08:25 PM	#50
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,798 Gallery: Emerald Stats: 301......152......139	Oh my, I'm sitting here drooling.

02-25-2008, 08:30 PM	#52
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,798 Gallery: Emerald Stats: 301......152......139	Cleo, for some reason I can't get into your blog. Waaah!!!!!

02-26-2008, 07:59 AM	#55
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Emerald-- have you gotten in? I made a cauliflower lasagna last night. Only 222 calories and 5.5 carbs for 1/6 of an entire recipe! And MAN, is it good.

02-26-2008, 08:01 AM	#56
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Wildflower-- I think if you accidentally made it more thick in the middle, that would have done it! I make a lot of pizza from scratch, so I'm always paranoid and beef up the edges naturally because I'm afraid they will burn otherwise. I use my hands, and they help gauge the amount of dough.

02-26-2008, 08:33 AM	#57
lovelymc72 Major LCF Poster! Join Date: Mar 2003 Location: new york Posts: 1,229 Gallery: lovelymc72 WOE: low carb	cleo, what are you using for sauce. the lasagne looks great, can you post the recipe

02-26-2008, 08:44 AM	#58
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I'm putting the recipe together right now. I ran the ****** totals using greater than I actually am using, so I don't see those numbers changing much. The sauce can be a home made marinara, a lower-carb marinara (check labels) or an alfredo. I'll have a recipe by the end of the day! Sorry for the wait. I'm homeschooling and then have to run some errands.

02-26-2008, 09:31 AM	#59
erikak1970 MAJOR LCF POSTER! Join Date: Apr 2003 Location: Austin, TX Posts: 1,882 Gallery: erikak1970 Stats: 185(?)/139 WOE: Atkins & Just plain lowcarb Start Date: 11/2002	ooohhh drool I know what I'm making for dinner tonight!

02-26-2008, 09:48 AM	#60
epix Very Gabby LCF Member!!! Join Date: Jul 2004 Location: SW Michigan Posts: 3,512 Gallery: epix Stats: 426/205/175 WOE: Atkins Start Date: July 2004	yum yum yum! gonna have to try it later this week!