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Old 02-29-2008, 07:18 PM   #301
something there
 
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Determined-- This cauliflower lasagna is still dense, but you don't feel like you're going to vomit cheese afterwards. It's really filling, but not gross-greasy-heavy. If you're the only one eating it, I would freeze portions of it for later eating. My kids narfed the plain cheese one down in one meal. I was surprised!
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Old 02-29-2008, 09:53 PM   #302
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so, maybe I could make this for my family and just not tell my daughter what the crust is made from. There is not one veggie that she will eat, knowingly

thanks for another wonderful recipe!
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Old 03-01-2008, 05:40 AM   #303
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Quote:
Originally Posted by cleochatra View Post
Soy cheese worked?! That is great! I can let my SIL know. She has an aversion to dairy. Woohoo! That is exciting!
I was thrilled too!!

Quote:
Originally Posted by Determinedtolose View Post
I double the recipe and it fit in my 16 inch pan perfectly.
I'll definitely make it again.
Could you pick it up?

Quote:
Originally Posted by gillygum View Post
Oh!! And I don't know if it's because I haven't had veggies in 7 days, but this is SUUUUPER filling!!
I was amazed too! Two pieces and I was full!
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Old 03-01-2008, 06:32 AM   #304
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Hi Mary Kay,
I would have been able to pick it up if I would have baked the crust about 10 minutes longer for a total of 30 min.
I gave the wrong size pan, I used a 12", double recipe.

When it cooled off a bit I could pick it up, but it flopped in my hands, and that's because like I said, I didn't bake it long enough.

Cleo you're right about the lasagne, we wouldn't be eating and feeling all that weight of the pasta and feel it!
Definately a more healthy alternative!
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Old 03-01-2008, 07:59 AM   #305
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Thanks Diana!
I think my pan was 13 or 14" - so even doubling the recipe it was too thin.
Maybe I didn't cook it long enough either . . . the top looked wonderful, but . . .

OK - next time:
smaller pan
double recipe
cook for 30 minutes
and spray the heck out of the pan!
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Old 03-01-2008, 08:07 AM   #306
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Cleo,

All I can say is it was delicious and I ate the whole thing. Yep.

I've never been good for portion control. I think next time I'll have to buy egg beaters and make a 1/2 batch or I'll be in trouble.

Do I dare try the lasagna or cheese sticks?
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Old 03-01-2008, 08:31 AM   #307
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Cleo,

All I can say is it was delicious and I ate the whole thing. Yep.

I've never been good for portion control. I think next time I'll have to buy egg beaters and make a 1/2 batch or I'll be in trouble.

Do I dare try the lasagna or cheese sticks?

Ok someone please guide me to the cheese sticks.....i must have missed that and me needs to know...cause me loooves cheese sticks
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Old 03-01-2008, 08:36 AM   #308
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Ok someone please guide me to the cheese sticks.....i must have missed that and me needs to know...cause me loooves cheese sticks
Check Cleo's Blog for all of em in one spot!:
The Lighter Side of Low-Carb: Mozzarella Cheese Sticks

I've set her blog as my homepage now! Haha, so that I can be constantly inspired and motivated to move forward with this WOE!

Seriously... the pizza is even better the next day after its been sitting in the fridge overnight! YUMM!
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Old 03-01-2008, 08:48 AM   #309
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Quote:
Originally Posted by gillygum View Post
Check Cleo's Blog for all of em in one spot!:
The Lighter Side of Low-Carb: Mozzarella Cheese Sticks

I've set her blog as my homepage now! Haha, so that I can be constantly inspired and motivated to move forward with this WOE!

Seriously... the pizza is even better the next day after its been sitting in the fridge overnight! YUMM!

Thanks Hun
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Old 03-01-2008, 08:52 AM   #310
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Ok I got fooled ....I thought I had missed a 'Cleo recipe' for cheese sticks made with cauliflower.........hmmmnn......then again...maybe...Cleo are you up for the challenge
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Old 03-01-2008, 09:05 AM   #311
something there
 
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The recipe is now posted in an online version of a citizen journalism site. From there, there are often chosen pieces to be published locally through the Denver Post and the Rocky Mountain News. I'm published 2-3 times monthly through this venue, and my work appears throughout areas of north Denver.

If you could let me know if the site loads slowly, I'd be much obliged! People tell me it loads very slowly.
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Old 03-01-2008, 09:11 AM   #312
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[COLOR="Navy"]Okay, so I admit I was a bit skeptical on this one...cauliflower pizza crust? Had Cleo lost her mind??
But with all the reviews I couldn't resist giving this a try.

So I figured what can I lose...so I made it.

OH MY GOODNESS...THIS IS FANTASTIC!!!!!!!!!!

My only regret, is I didn't double the recipe.
<off to store for more cauliflower>

THANK YOU[/COLOR]
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Old 03-01-2008, 09:41 AM   #313
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love the article Cleo and the page loaded really fast for me. Even on my work laptop which is kinda slow.
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Old 03-01-2008, 09:46 AM   #314
something there
 
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That is fantastic!

Now comes the favor. If you'd like to see me as a paid writer in the Denver area (or anywhere), please send out the link to as many folks you can. I need page views for this blog entry. Not comments or stars. Just page views. And on that blog entry most importantly.

I'd like to get the word out to as many as possible that low-carb eating is viable, delicious and can be humorous as well. And my editor will see that I have an audience for these things.

I'd appreciate the support.
__________________
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My rinky dink blog for thinky thoughts and things of absolutely no consequence.
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Old 03-01-2008, 10:07 AM   #315
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I have some friends who I know will be very interested to read it Cleo. I will be sure to pass it on to them! I was just telling one of them about your recipe for the pizza yesterday and was going to send her to your blog but will just send her this link now instead. BTW - I love reading you articles so please send me a link whenever you write one as I will surely love being one of your needed page views
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Old 03-01-2008, 10:22 AM   #316
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That is fantastic!

Now comes the favor. If you'd like to see me as a paid writer in the Denver area (or anywhere), please send out the link to as many folks you can. I need page views for this blog entry. Not comments or stars. Just page views. And on that blog entry most importantly.

I'd like to get the word out to as many as possible that low-carb eating is viable, delicious and can be humorous as well. And my editor will see that I have an audience for these things.

I'd appreciate the support.

Done! Good luck Cleo.
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Old 03-01-2008, 11:05 AM   #317
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Ok Cleo, I'm making this pizza today! I'll let you know how it turns out.
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Old 03-01-2008, 12:10 PM   #318
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Be glad to help Cleo - as long as you keep making these amazing recipes!!
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Old 03-01-2008, 12:23 PM   #319
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When I made this I didn't use the fennel, couldn't find it at the store.
I used Italian seasoning instead.

What does the fennel do/add? I never used that before and just wondering if I should still try to add
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Old 03-01-2008, 01:45 PM   #320
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Quote:
Originally Posted by TuscanGirl View Post
Thanks Diana!
I think my pan was 13 or 14" - so even doubling the recipe it was too thin.
Maybe I didn't cook it long enough either . . . the top looked wonderful, but . . .

OK - next time:
smaller pan
double recipe
cook for 30 minutes
and spray the heck out of the pan!
Your Welcome!!
Yes the top looks good. But I do think it needs longer time to bake,esp if you double it like Cleo said.

Hope it turns out. You'll like it!
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Old 03-01-2008, 01:45 PM   #321
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That is fantastic!

Now comes the favor. If you'd like to see me as a paid writer in the Denver area (or anywhere), please send out the link to as many folks you can. I need page views for this blog entry. Not comments or stars. Just page views. And on that blog entry most importantly.

I'd like to get the word out to as many as possible that low-carb eating is viable, delicious and can be humorous as well. And my editor will see that I have an audience for these things.

I'd appreciate the support.
i will for sure be sending this out!! my parents already asked for the recipe. p.s. if you ever decide to publish a cookbook. lemme know! i'm a graphic designer, have all the programs, and i'd for sure help you put it together!! anyway that i can promote these amazing recipes - i'm there!
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Old 03-01-2008, 02:40 PM   #322
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That is fantastic!

Now comes the favor. If you'd like to see me as a paid writer in the Denver area (or anywhere), please send out the link to as many folks you can. I need page views for this blog entry. Not comments or stars. Just page views. And on that blog entry most importantly.

I'd like to get the word out to as many as possible that low-carb eating is viable, delicious and can be humorous as well. And my editor will see that I have an audience for these things.

I'd appreciate the support.
Will do!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!
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Old 03-01-2008, 02:41 PM   #323
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Thanks so much for your help here, everyone!

The reason I need page views to this recipe link is to show the editors low carb in Denver is viable, and that humor doesn't have to abandon a way of eating.

I was published again this week, and am so thankful! I would love to continue to be a positive voice for the low-carbers, moms, and just people out there and continue to pay it forward by helping me to reach even more people!

Thank you sosososososo much! And if you have problems opening the page, please let me know. Some say the site is very slow to load.
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Old 03-01-2008, 06:47 PM   #324
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Cleo - loved the fact you put the soy cheese info in there!!

But I wouldn't be Princess Proofreader if I didn't ask you about #10 under lasagna . . .

[COLOR="Blue"]10. Add the rest of the ricotta and spread with a spoon as possible.[/COLOR]

Is it spread as soon as possible?
Or
Spread with a spoon as soon as possible . . .

Help!
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Old 03-01-2008, 08:54 PM   #325
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D'oh! Thank you, Tuscan Girl! I fixed that, and added in the sage advice nregarding the egg addition to the ricotta for an easier-to-deal-with texture. Thank you for catching that weird wording!

Let me know how your recipe works out, locarb!

gilly-- wow! You are so awesome! Thank you for the offer! And thanks for your help, too.

TXLoser-- I just like fennel. Really you can use anything you like on the crust. Basil is another excellent addition.

Thank you guys again so much. I am so very lucky and blessed to have you for support!
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Old 03-01-2008, 08:55 PM   #326
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And to share your food with me....


But mostly for support.

And to share your food.

And support.

But I like the food, too.

But mostly support.
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Old 03-02-2008, 02:14 AM   #327
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Cleo,

I over cooked the cauliflower and lightly pressed it between paper towels to get some of the moisture out, then diced it on my cutting board. It was pretty much mush,not rice like and STILL the pizza turned out to be fabulous! I used italian seasoning in the mixture, not sprinkled on top, also added some parmesan cheese to the pizza mixture and on top with the mozerella. I cooked italian sausage and put pizza sauce, italian sausage, sauteed mushrooms and onions on top before broiling. Man on man, this was so great. My DH despises cauliflower but devoured this pizza with me. The best thing about your pizza aside from the wonderful taste is that you do not have that stuffed icky feeling that one gets from eating regular carby pizza. Thanks so much for sharing your find with us.
Connie
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Old 03-02-2008, 02:38 AM   #328
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I made the pizza yesterda. My husband and I ate it all. You could smell the caulifolwer when it was cooking, but you couldn't taste it at all. I think I might like the pizza crust plain, without the seaonings better. But however we do it, we will definitely make it again. Lasagna tryouts on board for today.
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Old 03-02-2008, 06:04 AM   #329
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And to share your food with me....


But mostly for support.

And to share your food.

And support.

But I like the food, too.

But mostly support.
Awwwww
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Old 03-02-2008, 09:40 AM   #330
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RVlady-- I love RVing too! I am so glad the recipe turned out well for you! It sounds delicious with your preparations!

Soobee-- I am so glad you guys liked it! I'm making more today. My kids have been harassing me ever since I made these last weekend!

Mary Kay-- LOL!!!

By the way, I added nutritional information for both the soy cheese recipe and the pizza and bread sticks recipes to this link.
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