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Old 03-06-2008, 08:16 PM   #391
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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.
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Old 03-06-2008, 08:17 PM   #392
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Mary, Count me in!!!!!!! I'd be your roomy anytime! Although we would prob get into just a weeeee bit of trouble...LOL
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Old 03-06-2008, 08:17 PM   #393
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Only just a WEE bit...
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Old 03-06-2008, 08:18 PM   #394
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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.
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Old 03-06-2008, 08:22 PM   #395
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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!!!!!!!!!
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Old 03-06-2008, 08:23 PM   #396
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OK! I will make it in the morning. It'll be a cinch!
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Old 03-06-2008, 08:25 PM   #397
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Cleo you are just too sweet!
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Old 03-06-2008, 08:29 PM   #398
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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
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Old 03-06-2008, 08:33 PM   #399
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LOL. You guys couldn't bug me if you tried. I have teens.
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Old 03-06-2008, 08:35 PM   #400
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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?
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Old 03-06-2008, 08:38 PM   #401
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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 08:58 PM..
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Old 03-06-2008, 08:41 PM   #402
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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
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Old 03-06-2008, 08:45 PM   #403
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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.
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Old 03-06-2008, 09:11 PM   #404
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Quote:
Quote:
Originally Posted by swinglow View Post
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 View Post
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.
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Old 03-07-2008, 03:21 AM   #405
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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!!!!
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Old 03-07-2008, 05:29 AM   #406
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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 . . . .
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Old 03-07-2008, 11:57 AM   #407
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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

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Old 03-07-2008, 12:04 PM   #408
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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.
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Old 03-07-2008, 12:17 PM   #409
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Gorgeous bejeweled!! It looks just like a dough based pizza. Beeuteeful!!
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Old 03-07-2008, 12:20 PM   #410
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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!!!!
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Old 03-07-2008, 12:39 PM   #411
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Thanks guys!

I developed my pizza making skills at an early age. I made pizzas at Chuck E Cheese when I was 16
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Old 03-07-2008, 12:50 PM   #412
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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???
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Old 03-07-2008, 01:22 PM   #413
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Cleo,
>>>Did I post the foccacia with pesto yet? I get lost.

Oh pretty please.....send us all grocery shopping again
Connie
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Old 03-07-2008, 01:28 PM   #414
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The foccacia is the dough, spread with pesto, pine nuts, chopped black olives, mozzarella and artichoke hearts

(Sorry I didn't post earlier)

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Old 03-07-2008, 01:29 PM   #415
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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 01:32 PM..
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Old 03-07-2008, 01:40 PM   #416
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Thanks Cleo,
I'm a little slow today...oh well, I can PRETEND it's just today.

Connie
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Old 03-08-2008, 08:47 PM   #417
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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???
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Old 03-09-2008, 08:51 PM   #418
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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.
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Old 03-09-2008, 09:08 PM   #419
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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 09:31 PM..
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Old 03-09-2008, 09:24 PM   #420
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Mushy seems to work for me - it looked like mashed potatoes last time, but still made a good crust!

Now the sauce part . . . eh!
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