You won't believe it's cauliflower pizza crust! - Page 14

Tecnokitty · 03-06-2008, 07:16 PM

The HC one I had had a long time ago had ricotta cheese and fresh motz and no sauce. Oh man was it GOOD! NOt sure what else was on it though since it has been SOOO long. I may have to try and see if I can recreate it. I am drooling just thinking about it and I am SO not hungry..lol.

Tecnokitty · 03-06-2008, 07:17 PM

Mary, Count me in!!!!!!! I'd be your roomy anytime! Although we would prob get into just a weeeee bit of trouble...LOL

marymc · 03-06-2008, 07:17 PM

Only just a WEE bit...

cleochatra · 03-06-2008, 07:18 PM

Oh THAT! I know what you're talking about. I'll make one tomorrow if you'd like. I can post the recipe, too. I need to use up some ricotta and mozzarella anyway.

Tecnokitty · 03-06-2008, 07:22 PM

Oh my gosh!!! PLEASE..pretty pretty PLEASE do!!! Might have to change my dinner plans fortomorrow night then! Was going to makesome "battered" fish in the deep fryer but now it will be WHITE PIZZA! YAHOOO!

Mary, at least we would be VERY well fed!!!!!!!!!

cleochatra · 03-06-2008, 07:23 PM

OK! I will make it in the morning. It'll be a cinch!

marymc · 03-06-2008, 07:25 PM

Cleo you are just too sweet!

Tecnokitty · 03-06-2008, 07:29 PM

Thank you Cleo!!! You are too sweet!! But in a SF LC kinda way

I am SO looking forward to the white pizza!

Mary, my Dad lives in CO. We could camp out at his place and go to Cleo's to hang out, bug her, and eat. Well, until she kicked us out that is...lol

cleochatra · 03-06-2008, 07:33 PM

LOL. You guys couldn't bug me if you tried. I have teens.

DiamondDeb · 03-06-2008, 07:35 PM

Is there really such a thing as PIZZA sauce in stores? I found none at WalMart or Publix...I bought plain tomato sauce; is that OK? Do I need to add seasonings to it?

marymc · 03-06-2008, 07:38 PM

Kitty told me about this store brand WalMart has and I found it - no sugar either! But I often make my own too. A small can of tomato sauce, a tablespoon of tomato paste, italian seasoning, and a dash of garlic powder, couple sprinkles of hot pepper flakes, then simmer on the stove for about 15 minutes. Works in a pinch.

ETA: While it may not be necessary to cook it, I DO prefer to cook mine when making it from tomato sauce, BUT I forgot to add that I also toss in about a teaspoon of Splenda as well. Forgot about that! And like Cleo said, I found it where the boxed pizza mix was, not by the canned tomatoes or by the canned/jar spaghetti sauces.

swinglow · 03-06-2008, 07:41 PM

Yep, there is. It's with the jarred spaghetti sauce. I like to use a mixture of the most plain inexpensive sauce I can find with classico sundried pesto and a bit of expeller pressed coconut oil. No seasoning necessary and absolutely yummy.

With plain tomato sauce you'll want to add seasonings. No cooking is neccessary; just some italian seasoning, some parsley, maybe some garlic powder and a touch of splenda. Might wanna add some fat for added flavor.

Good luck

cleochatra · 03-06-2008, 07:45 PM

The Pizza sauce is in a jar next to the boxes of pizza mix in the spaghetti aisle. I like the sauce because it's lower-carb than spaghetti sauce tends to be.

You can use spaghetti sauce, too, though! I love Newman's Marinara, but I'm not sure of the carb count.

DiamondDeb · 03-06-2008, 08:11 PM

Quote:

Originally Posted by swinglow

Yep, there is. It's with the jarred spaghetti sauce. I like to use a mixture of the most plain inexpensive sauce I can find with classico sundried pesto and a bit of expeller pressed coconut oil. No seasoning necessary and absolutely yummy.

With plain tomato sauce you'll want to add seasonings. No cooking is neccessary; just some italian seasoning, some parsley, maybe some garlic powder and a touch of splenda. Might wanna add some fat for added flavor.

Good luck

Quote:

Originally Posted by cleochatra

The Pizza sauce is in a jar next to the boxes of pizza mix in the spaghetti aisle. I like the sauce because it's lower-carb than spaghetti sauce tends to be.

You can use spaghetti sauce, too, though! I love Newman's Marinara, but I'm not sure of the carb count.

Thank you! I never even saw the packaged pizza mixes or thought to look for them.

My tomato sauce is very plain. I got it because it has no sugar. I'll add a bit of the spices as you suggest, Denise.

babydollsea · 03-07-2008, 02:21 AM

Quote:

Originally Posted by cleochatra

Did I post the foccacia with pesto yet? I get lost.

Drool

It is like Christmas Morning waiting for Cleo to deliver the recipe goods! I think you should be on Food Network...or at least make a cookbook!!!!

TuscanGirl · 03-07-2008, 04:29 AM

Deb - I found my store's pizza sauce near the canned veggies!
Ragu and Chef Boy R Dee both had some as well as the Kroger brand!

So . . . .

Bejeweled · 03-07-2008, 10:57 AM

I just made this and it was AWESOME. My 8 year old even liked it. I waited until she was finished to let her know that she ate cauliflower

She is a picky eater and it is hard to get her to eat veggies.

Anyway, next time (there will definitely be a next time very soon

) I will cook the crust a little longer before topping it. I had to use a fork and knife because the midlde was a little mushy. It didn't affect the taste at all. I just got a brand new oven a couple weeks ago and I am still getting used to it.

Here is the pic

cleochatra · 03-07-2008, 11:04 AM

Oh, that's so pretty, Bejeweled!

babydollsea-- ohhh nononono! I wouldn't try to sell recipes. So many have shared theirs for free. I'm just paying it forward as well.

marymc · 03-07-2008, 11:17 AM

Gorgeous bejeweled!! It looks just like a dough based pizza. Beeuteeful!!

babydollsea · 03-07-2008, 11:20 AM

Quote:

Originally Posted by Bejeweled

I just made this and it was AWESOME. My 8 year old even liked it. I waited until she was finished to let her know that she ate cauliflower

She is a picky eater and it is hard to get her to eat veggies.

Anyway, next time (there will definitely be a next time very soon

) I will cook the crust a little longer before topping it. I had to use a fork and knife because the midlde was a little mushy. It didn't affect the taste at all. I just got a brand new oven a couple weeks ago and I am still getting used to it.

Here is the pic

That looks professional!!!!

Bejeweled · 03-07-2008, 11:39 AM

Thanks guys!

I developed my pizza making skills at an early age.

I made pizzas at Chuck E Cheese when I was 16

TuscanGirl · 03-07-2008, 11:50 AM

Quote:

Originally Posted by Bejeweled

Thanks guys!

I developed my pizza making skills at an early age.

I made pizzas at Chuck E Cheese when I was 16

Then share!
How did you make it look so amazing???

RVlady · 03-07-2008, 12:22 PM

Cleo,
>>>Did I post the foccacia with pesto yet? I get lost.

Oh pretty please.....send us all grocery shopping again

Connie

cleochatra · 03-07-2008, 12:28 PM

The foccacia is the dough, spread with pesto, pine nuts, chopped black olives, mozzarella and artichoke hearts

(Sorry I didn't post earlier)

cleochatra · 03-07-2008, 12:29 PM

By the by, the frozen cauliflower I just bought yesterday is AWFUL! The pieces are all tiny and held a ton of water! Before this, I'd had TERRIFIC luck with King Soopers and WalMart. I'm thinking I hate the cauliflower I used.

RVlady · 03-07-2008, 12:40 PM

Thanks Cleo,
I'm a little slow today...oh well, I can PRETEND it's just today.

Connie

TuscanGirl · 03-08-2008, 07:47 PM

Am I the ONLY one who made the whole pizza, baked it, put on the sausage, pepperoni and cheese, then broiled it and THEN remembered I forgot to put on the sauce???

DiamondDeb · 03-09-2008, 07:51 PM

Do you really have to cook the cauliflower first? Would it work to use fresh cauliflower & just rice that and make the recipe?

I don't want to waste anymore cauliflower; I ended up with 16 oz of mush when I nuked it.

marymc · 03-09-2008, 08:08 PM

Well ... I have gotten hooked on having this as a snack here lately.

It never seems to come out quite right for me, but I enjoy it anyway. Who cares! I have been using fresh cauliflower cuz haven't been able to find any frozen. This time I used some that I had pre-riced and froze that way. When I defrosted it, it was very soft and mushy so I didn't even bother to pre-cook it in the microwave at all. The only problem is that the crust did not seem to want to bind together and it just fell apart. Not sure if it was because I didn't pre-cook it or what. So what... I ate it in shredded pieces! And enjoyed it anyway. The last time I had riced it fresh, microwaved it for about 4 minutes and then cooked it. Though it was really soft in the hand, it held together great, much better than this time. So, who knows???

TuscanGirl · 03-09-2008, 08:24 PM

Mushy seems to work for me - it looked like mashed potatoes last time, but still made a good crust!

Now the sauce part . . . eh!

03-06-2008, 07:38 PM	#401
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	Kitty told me about this store brand WalMart has and I found it - no sugar either! But I often make my own too. A small can of tomato sauce, a tablespoon of tomato paste, italian seasoning, and a dash of garlic powder, couple sprinkles of hot pepper flakes, then simmer on the stove for about 15 minutes. Works in a pinch. ETA: While it may not be necessary to cook it, I DO prefer to cook mine when making it from tomato sauce, BUT I forgot to add that I also toss in about a teaspoon of Splenda as well. Forgot about that! And like Cleo said, I found it where the boxed pizza mix was, not by the canned tomatoes or by the canned/jar spaghetti sauces. Last edited by marymc; 03-06-2008 at 07:58 PM..

03-07-2008, 12:29 PM	#415
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	By the by, the frozen cauliflower I just bought yesterday is AWFUL! The pieces are all tiny and held a ton of water! Before this, I'd had TERRIFIC luck with King Soopers and WalMart. I'm thinking I hate the cauliflower I used. Last edited by cleochatra; 03-07-2008 at 12:32 PM..

03-09-2008, 08:08 PM	#419
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	Well ... I have gotten hooked on having this as a snack here lately. It never seems to come out quite right for me, but I enjoy it anyway. Who cares! I have been using fresh cauliflower cuz haven't been able to find any frozen. This time I used some that I had pre-riced and froze that way. When I defrosted it, it was very soft and mushy so I didn't even bother to pre-cook it in the microwave at all. The only problem is that the crust did not seem to want to bind together and it just fell apart. Not sure if it was because I didn't pre-cook it or what. So what... I ate it in shredded pieces! And enjoyed it anyway. The last time I had riced it fresh, microwaved it for about 4 minutes and then cooked it. Though it was really soft in the hand, it held together great, much better than this time. So, who knows??? Last edited by marymc; 03-09-2008 at 08:31 PM..

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03-06-2008, 07:16 PM	#391
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	The HC one I had had a long time ago had ricotta cheese and fresh motz and no sauce. Oh man was it GOOD! NOt sure what else was on it though since it has been SOOO long. I may have to try and see if I can recreate it. I am drooling just thinking about it and I am SO not hungry..lol.

03-06-2008, 07:17 PM	#392
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	Mary, Count me in!!!!!!! I'd be your roomy anytime! Although we would prob get into just a weeeee bit of trouble...LOL

03-06-2008, 07:17 PM	#393
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	Only just a WEE bit...

03-06-2008, 07:18 PM	#394
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oh THAT! I know what you're talking about. I'll make one tomorrow if you'd like. I can post the recipe, too. I need to use up some ricotta and mozzarella anyway.

03-06-2008, 07:22 PM	#395
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	Oh my gosh!!! PLEASE..pretty pretty PLEASE do!!! Might have to change my dinner plans fortomorrow night then! Was going to makesome "battered" fish in the deep fryer but now it will be WHITE PIZZA! YAHOOO! Mary, at least we would be VERY well fed!!!!!!!!!

03-06-2008, 07:23 PM	#396
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	OK! I will make it in the morning. It'll be a cinch!

03-06-2008, 07:25 PM	#397
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	Cleo you are just too sweet!

03-06-2008, 07:29 PM	#398
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	Thank you Cleo!!! You are too sweet!! But in a SF LC kinda way I am SO looking forward to the white pizza! Mary, my Dad lives in CO. We could camp out at his place and go to Cleo's to hang out, bug her, and eat. Well, until she kicked us out that is...lol

03-06-2008, 07:33 PM	#399
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	LOL. You guys couldn't bug me if you tried. I have teens.

03-06-2008, 07:35 PM	#400
DiamondDeb Fat Burning Machine Extraordinaire! Join Date: Jun 2002 Posts: 69,730 Gallery: DiamondDeb	Is there really such a thing as PIZZA sauce in stores? I found none at WalMart or Publix...I bought plain tomato sauce; is that OK? Do I need to add seasonings to it?

03-06-2008, 07:41 PM	#402
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Yep, there is. It's with the jarred spaghetti sauce. I like to use a mixture of the most plain inexpensive sauce I can find with classico sundried pesto and a bit of expeller pressed coconut oil. No seasoning necessary and absolutely yummy. With plain tomato sauce you'll want to add seasonings. No cooking is neccessary; just some italian seasoning, some parsley, maybe some garlic powder and a touch of splenda. Might wanna add some fat for added flavor. Good luck

03-06-2008, 07:45 PM	#403
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	The Pizza sauce is in a jar next to the boxes of pizza mix in the spaghetti aisle. I like the sauce because it's lower-carb than spaghetti sauce tends to be. You can use spaghetti sauce, too, though! I love Newman's Marinara, but I'm not sure of the carb count.

03-07-2008, 04:29 AM	#406
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 36,504 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Deb - I found my store's pizza sauce near the canned veggies! Ragu and Chef Boy R Dee both had some as well as the Kroger brand! So . . . .

03-07-2008, 11:04 AM	#408
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Oh, that's so pretty, Bejeweled! babydollsea-- ohhh nononono! I wouldn't try to sell recipes. So many have shared theirs for free. I'm just paying it forward as well.

03-07-2008, 11:17 AM	#409
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	Gorgeous bejeweled!! It looks just like a dough based pizza. Beeuteeful!!

03-07-2008, 11:39 AM	#411
Bejeweled MAJOR LCF POSTER! Join Date: Jul 2006 Location: Michigan Posts: 1,522 Gallery: Bejeweled Stats: 207+/152.6/140 5'7" - 16/6-8/? WOE: Low Carb Start Date: 12/8/07	Thanks guys! I developed my pizza making skills at an early age. I made pizzas at Chuck E Cheese when I was 16

03-07-2008, 12:22 PM	#413
RVlady Senior LCF Member Join Date: Apr 2003 Location: Chicago burbs Posts: 306 Gallery: RVlady	Cleo, >>>Did I post the foccacia with pesto yet? I get lost. Oh pretty please.....send us all grocery shopping again Connie

03-07-2008, 12:28 PM	#414
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	The foccacia is the dough, spread with pesto, pine nuts, chopped black olives, mozzarella and artichoke hearts (Sorry I didn't post earlier)

03-07-2008, 12:40 PM	#416
RVlady Senior LCF Member Join Date: Apr 2003 Location: Chicago burbs Posts: 306 Gallery: RVlady	Thanks Cleo, I'm a little slow today...oh well, I can PRETEND it's just today. Connie

03-08-2008, 07:47 PM	#417
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 36,504 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Am I the ONLY one who made the whole pizza, baked it, put on the sausage, pepperoni and cheese, then broiled it and THEN remembered I forgot to put on the sauce???

03-09-2008, 07:51 PM	#418
DiamondDeb Fat Burning Machine Extraordinaire! Join Date: Jun 2002 Posts: 69,730 Gallery: DiamondDeb	Do you really have to cook the cauliflower first? Would it work to use fresh cauliflower & just rice that and make the recipe? I don't want to waste anymore cauliflower; I ended up with 16 oz of mush when I nuked it.

03-09-2008, 08:24 PM	#420
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 36,504 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	Mushy seems to work for me - it looked like mashed potatoes last time, but still made a good crust! Now the sauce part . . . eh!