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Old 03-09-2008, 09:27 PM   #421
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Eden Organics Pizza-pasta sauce--4 net carbs per half cup and delish
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Old 03-09-2008, 09:29 PM   #422
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Thanks - I was referring to my earlier post - where I completely forgot to put the pizza sauce on the pizza! One of those moments!
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Old 03-09-2008, 09:30 PM   #423
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I steamed a whole head of cauli in large florets. Then cooled and refrigerated. I used some today and grated it up for the pizzas for lunch. It worked great and was ready to go! OMG! Cleo I'm a believer now! It totally satisfied the desire for pizza (even thought it is a cheese delivery system! )!

1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate. Gulp. Soooo we will see what the scale does tomorrow. It completely kept me full all day.

It was very delicious!
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Old 03-09-2008, 09:32 PM   #424
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Yay! Poot!

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Old 03-09-2008, 09:34 PM   #425
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I keep doing the very same thing. :blush: It's as if I CANNOT stop! Oh well.... at least it IS cauliflower, right?

Quote:
Originally Posted by pooticus View Post
1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate.
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Old 03-09-2008, 10:04 PM   #426
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Lol Mary it was the 4oz of Mozzarella and the ounce of parmesan I overate on!
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Old 03-10-2008, 04:52 PM   #427
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Quote:
Originally Posted by pooticus View Post
I steamed a whole head of cauli in large florets. Then cooled and refrigerated. I used some today and grated it up for the pizzas for lunch. It worked great and was ready to go! OMG! Cleo I'm a believer now! It totally satisfied the desire for pizza (even thought it is a cheese delivery system! )!

1 recipe made two personal pizzas and I am ashamed to admit I ate the whole thing. I was full by the second slice but I just sat there and over ate and over ate and over ate. Gulp. Soooo we will see what the scale does tomorrow. It completely kept me full all day.

It was very delicious!
Quote:
Originally Posted by marymc View Post
I keep doing the very same thing. :blush: It's as if I CANNOT stop! Oh well.... at least it IS cauliflower, right?

I've made it twice and ate the whole thing both times. Pizza is a major red flagger for me, cauliflower or no!
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Old 03-10-2008, 05:11 PM   #428
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Quote:
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I've made it twice and ate the whole thing both times. Pizza is a major red flagger for me, cauliflower or no!
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Old 03-10-2008, 05:11 PM   #429
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Cleo, you've got another believer! I doubled the recipe and made two crusts, then added different toppings to each one. Sauce, mozzarella and peppperoni on one, sauce, mozzarella, seasoned ground beef I had cooked up earlier, and sauteed mushrooms on the other. I cut each pie into 4 slices. I had two slices, and my DH had SIX! He went nuts over it! It's the best low carb pizza we've ever eaten, and we want to THANK YOU so much for inventing it.
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Old 03-11-2008, 07:19 AM   #430
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Thanks, Nancy! I so appreciate your feedback! It's always so exciting to hear that it's a hit!

There are apparently other cauliflower crust recipes out there, but I did this myself, not even knowing any others existed! (I still think mine is fantastic because I labored over it).
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Old 03-11-2008, 07:28 AM   #431
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I saw some other recipes but they didn't have any egg in the ones I saw so I don't know how they would bind together.

BTW, our family loved it! Well, my 5 year old DS didn't but everyone else did . Delish!
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Old 03-11-2008, 07:33 AM   #432
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bwylde! That is so nice to hear.
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Old 03-11-2008, 08:31 AM   #433
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I just tried my hand at this last night. It came out really good!

One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol)

The crust was pretty stuck to the foil, what do you think? I was able to work around it with a spatula and not cause too much damage, but I'd like to fix this....

What should I do ya think?
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Old 03-11-2008, 08:37 AM   #434
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>>One question.....I don't have a pizza pan so I bought those disposable ones then I realized that they had a textured bottom, so I covered it in tin foil, then wiped it with olive oil. (yeah no non stick spray either lol)

use the Reynolds quick release aluminum foil to line your pan. I use it for anything that might stick and it does a great job.

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Old 03-11-2008, 08:42 AM   #435
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I used the Reynolds Release aluminum foil on my cookie sheet when I made my pizzas last night and it worked great. I didn't even spray it first. I haven't found anything yet that sticks to that stuff. It's great!
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Old 03-11-2008, 08:44 AM   #436
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I use the Reynold's parchment paper. It releases great without spray (which I hate cuz it makes the food taste funny). And it doesn't burn even at 500. It may get a bit brown but no fires!
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Old 03-11-2008, 09:14 AM   #437
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OK, I'll try it!! Thanks for the responses!!
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Old 03-11-2008, 10:02 AM   #438
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Made a double batch last night and enjoying a piece as I am surfing the net at lunchtime.
I LOVE this stuff!
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Old 03-12-2008, 09:30 AM   #439
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Which is better - the Reynolds Quick Release Foil or parchment paper??
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Old 03-12-2008, 10:12 AM   #440
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Which is better - the Reynolds Quick Release Foil or parchment paper??
Many brands of parchment papers will burn over 375 degrees or so. . . .
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Old 03-12-2008, 12:19 PM   #441
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I ran the raw cauliflower thru the food processer. Then nuked it for 7 minutes. Squeezed it on papertowels. Used an 8 x 8 pan, and a small pie pan. Turned out great. DH loved it. So did I!!

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Old 03-13-2008, 08:07 AM   #442
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Cleo made another round of cauli pizza last night for dinner to finish off the head of cauliflower I steamed earlier in the week. I'm happy to report I had more portion control this time! I made two pizzas from the recipe and cut each pizza into 8 portions. Was able to do fine (feel full) with only 3 of those pieces!

I just want to thank you for bringing "Pizza Club" night back into our family!!!!!!!!!!! You rawk!
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Old 03-13-2008, 08:57 AM   #443
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has anyone tried it using raw un-cooked cauliflower...maybe it won't be as mushy that way
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Old 03-13-2008, 09:00 AM   #444
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I am so glad this recipe is working for you!

I made lasagna roll ups and a roasted veggie pizza last night. Both turned out very well.



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Old 03-13-2008, 09:01 AM   #445
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When I steamed my fresh cauli, I left it to the al dente point. That way it grated better and held it's shape when water was squeezed out. It kept for 4 days in a plastic bag in the fridge. I used part of the head to cut into "tater-size" pieces to use in sausage kale soup and the other parts I made 2 batches of pizza and some bread sticks.

I will continue to use the fresh head, separate into large floret bundles and steam to al dente.
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Old 03-13-2008, 09:02 AM   #446
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cleo I'm thinking about using them as a "wrap" for sandwiches. I figure blotting them will help!
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Old 03-13-2008, 09:02 AM   #447
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Quote:
Originally Posted by cleochatra View Post
I am so glad this recipe is working for you!

I made lasagna roll ups and a roasted veggie pizza last night. Both turned out very well.



Gotta give the recipes...So creative...
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Old 03-13-2008, 09:27 AM   #448
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pooticus-- they could make pretty good wraps, yeah!

I would think they could also make a pretty sweet Italian quesadilla as well... or a Mexican one with the zucchini crust.

Thanks, babydollsea! I have more pictures at my blog, but here is what I did.

Roasted Vegetable Pizza

I:
sliced three mushrooms
cubed the raw squash
chopped some onion into chunky clumps
cubed some green pepper

Then I tossed the pieces in a mixture of olive oil and Mrs Dash Garlic herb blend seasoning (this is my favorite). I spread on a cookie sheet and baked at 350 degrees (stirring a few times to keep the vegetables evenly cooking) for about 45 minutes (it could take you more or less time).

I took a pre-cooked cauliflower crust and spread with pizza sauce. I topped that with the rest of the lasagna roll-up spinach/ricotta blend (if you have extra, woohoo! If not, you can use a white sauce/alfredo). With the back of a spoon, I schmeared around the sauce/ricotta/spinach mixture.

Next, I added the roasted vegetables and chunky, chopped, fresh tomato. I sprinkled with mozzarella cheese and feta, and finally topped with pine nuts.

I baked this in a 350 degree oven for another 20 minutes, or until the cheese was bubbly and golden.

The crust didn't hold up as well initially, but I don't have any problems eating something that decadent with a fork. There are so many toppings, and they weighed a lot. Not as much as me... but a lot.


Lasagna Roll-Ups


I haven't put together an actual recipe for these because you can't improve upon them, save for the 'dough' for the 'noodles'. The filling is already good stuff as can be found online and in cook books.

I found the recipe for lasagna roll-ups in my Betty Crocker cookbook, but the recipe can be found anywhere. I used a recipe which had a base of spinach and ricotta cheese, garlic, salt and pepper (I didn't use any meat). Other recipes you will find have more spices, but I'm about making an easy recipe, and because the crust is already spiced, I don't usually find I'm adding anything more.


Take a cauliflower pizza crust that's been baked for its first time. Then the strips are cut through the dough to any width preferred (I shot for something akin to lasagna width). Note: I used 1.5 times the regular recipe. If you want 8 roll ups, triple the original recipe (use an entire bag of 16 ounce frozen cauliflower, 3 eggs, 3 cups of shredded mozzarella or Italian cheese blend).

Preheat oven to 350 degrees.

Prepare the mixture as per instructions.

Spread the mixture across each "noodle" and then rolled and placed, seam side down into a greased bread baking pan (generally 9"X4"). Top with a scant amount of pizza sauce, and then shredded cheese.

Bake for 30 minutes or until cheese is bubbly and golden.


Notes: If you'd like to place the roll-ups face up, you can. I prefer to bake them on their sides. If you'd like wider "noodles" which span the entire bread dish in one noodle, cut wider strips.
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Old 03-13-2008, 10:14 AM   #449
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Thanks so much Cleo! I can't wait to try your recipes!!! Have a nice day!
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Old 03-13-2008, 10:26 AM   #450
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I haven't thanked you yet Cleo for your inventive recipe. My family loves it and were thrilled to learn that all that deliciousness was healthy for them to boot!

They especially loved the taco pizza. My mom kept commenting on how pretty it was. I'm visiting my parents half a continent away, cuz my dad had a near fatal accident, and I've been taking care of him for the past 2 months, so I've taken on chef duties as well. My adult brother and his family also come over to help out, so when I say the whole family loved it, I'm talking bout a lot of family, lol.

Obviously we have to feed dad very healthy food for him to recover, so the whole family thanks you.
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