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Old 03-18-2008, 08:46 PM   #481
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My ds(20) home from KState had the pizza tonight. He didn't want me to tell him what was in the crust..But, he LOVED it!!!

I doubled the crust, put it in a jelly roll pan..Leftovers for tomorrow night!!!
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Old 03-19-2008, 12:59 PM   #482
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I have 1 boy and 1 girl - the goofyest, funniest little kids!
They are just about 4 1/2.
I will change my avitar - they'll be in it when you see this.
I LOVE them SOOOOOOO much!
I also have a darling 9 year old daughter. Love her, too!!!!!!!
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Old 03-19-2008, 05:07 PM   #483
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Oh my gosh Hot T, they are ADORABLE!!!!!!!!!!! That blonde hair is SO pretty and your sons hair looks just like my sons! I'll have to take a new one of Garrett to put up as my Avi. Right now he is busy eating his triscuts and bugging DH for the Xbox 360 controller so he can mess up his game..lol.
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Old 03-19-2008, 05:17 PM   #484
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That was an awful picture I picked... They are really cuter than that! Let me see what I can find here at home (I was at work...)...
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Old 03-19-2008, 05:25 PM   #485
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SOrry to threadjack, everyone... THis one's a bit cuter - jsut don't tell DH that I showed you guys a pic of all three kids playing princess - DS4 is the "princess" in green!!!!!!!!!!!
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Old 03-21-2008, 10:22 AM   #486
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Hi everyone and most of all Cleo...
I just want to say after falling away from low carb seriousness for about a year and a half this was a great re-introduction to great food and it wasn't all that difficult!
Thanks Cleo...I made mine with sausage, mushrooms and some parm cheese on top with some mozzarellas of course and my 18yr old DS loved it and I had to restrict him from eating it gone LOL I need to get some more cheese and I wanted to save it for a day to see how it tasted cold!
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Old 03-21-2008, 10:45 AM   #487
something there
 
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Thank you, Cathie! I agree, it is SO nice to eat pizza again. I'm taking this to a lady's lunch next weekend! None of my friends are low-carbers, but they want to try the pizza (one saw the recipe in the paper and is still cracking up about it). I can't wait!

Carolyn-- that sounds awesome!

Hot Tamale-- I love it! You make cute kids!
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Old 03-21-2008, 11:06 AM   #488
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Of course, I have twins, so that is FOUR TIMES the trouble!!!
[COLOR="blue"]WOW MORE TWINS....I DON'T KNOW IF YOU'VE NOTICED OR NOT, BUT THERE ARE ALOT OF US MOTHERS TO TWINS!!! WONDER IF THEY ARE THE REASON WE ALL GOT IN THIS SHAPE??? [/COLOR]
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Old 03-22-2008, 01:36 PM   #489
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Hot T that is the CUTEST pic ever! Love the dress...lol
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Old 03-22-2008, 03:19 PM   #490
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Pizza is gone and it was OK cold although it didn't have the same "texture" in the crust.
I think wrapping it in foil and reheating in the oven might crisp it up again ???
Gonna make some more soon and try a different combo of toppings and maybe a white pizza with Alfredo, chicken and artichoke?
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Old 03-22-2008, 04:53 PM   #491
something there
 
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I love artichoke hearts with alfredo, pine nuts and fresh spinach. I also throw on some feta with the cheese for some extra zip.
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Old 03-23-2008, 02:01 AM   #492
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yummm sounds good Cleo...I don't have any pine nuts and it is way far from the season for them here in Utah but I have a friend who sends her DH harvesting every season and she might have some I could buy.
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Old 03-23-2008, 04:01 AM   #493
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this crust sounds doable. i have been away from LC for awhile, and the reason i fall off, well the food reason, is pizza. if this can help me stay LC, i will be so so grateful.

has anyone made a good crust with zukes or mushrooms, or used this recipe but added less parm to it? ( i admit i did not read all 17 pages. so perhpas that has already been discussed).

thanks!!
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Old 03-23-2008, 04:03 AM   #494
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I have made it with zukes.I think it tastes even better. It needs more cooking time. I spread it on a silicone mat, bake it until it's almost done, and then flip it to bake it some more. There is no parmesan in the reipe.
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Old 03-23-2008, 04:15 AM   #495
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can you please give me the recipe?
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Old 03-23-2008, 05:35 AM   #496
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I am making this tonight and am REALLY looking forward to it. I can't wait to try this!
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Old 03-23-2008, 05:44 AM   #497
something there
 
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Hi, Hani! the recipe is on the first page of this thread.

If you want to use zucchini, substitute the cauliflower with the zucchini (one large, shredded, is what I sub).
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Old 03-25-2008, 01:30 PM   #498
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Ok ,I just made this for lunch and can i say YUMMMMMMY
A nice salad on the side and what great meal. Thanks Cleo
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Old 03-25-2008, 01:38 PM   #499
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Dblyn - love your avi!!
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Old 03-25-2008, 02:12 PM   #500
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Old 03-25-2008, 02:44 PM   #501
something there
 
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I love both y'all's avatars!

They make me giggle.

I am so glad you like the recipe! I am so loving knowing I can have pizza whenever I want it!
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Old 03-25-2008, 07:44 PM   #502
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Old 03-25-2008, 08:06 PM   #503
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I made this for my sister today for lunch and she was in awe! She doesn't eat healthy normally. She said this was way better than her usual pizza place and she wants to start making it for her kids.
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Old 03-27-2008, 10:49 PM   #504
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Hokay...

Long-time lurker here. Cleo, after reading about your Oopsies for months, I finally got up the nerve to make them this week and they were fabulous. I had no idea how much satisfaction I've been missing from not having my sandwich fix. I'm already on my second batch, and this time I just put half the recipe in a jelly roll pan and cut it into sandwich-sized squares for storage. I'm lovin' it.

But then I tried the cauliflower pizza tonight, and I can't figure out whether I screwed it up or had misplaced expectations. What is the texture of the crust supposed to feel like?

I made a double batch and cooked it on a 14" pizza pan. The pan was one of those "crisper" types (with the little holes in the bottom) which may not been the best thing to bake this on. The crust came out crispy around the outer edges, but even after 20 minutes baking it was still very damp and not brown on most of the bottom. Not very holdable.

So, is it supposed to be on the crisp side and brown all the way across? Do you think the pan was the problem, or just that 20 minutes still wasn't long enough?

After I ate a couple of slices (still tasty!), I put the rest on a regular cookie sheet and tried rebaking for about 10 minutes. Not much change in the crust, although the slices did become more holdable after they had cooled for about 30 minutes.

So what do you think I did wrong?

(I'm still having leftover pizza for breakfast tomorrow! )
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Old 03-27-2008, 11:12 PM   #505
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Ok, I've been reading back further through this thread and I can see that I'm not alone in the soggy crust department. Maybe I did need to cook it longer. Or maybe I needed to dry out my cauliflower more before mixing it in.

Gonna try it again...
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Old 03-28-2008, 01:12 AM   #506
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molly i flipped mine after 15mins and baked it on the other side for another 10 or so before i added the toppings.. u might like to try that
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Old 03-28-2008, 04:19 AM   #507
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Like Shykins, I make mine on a silicone mat and flip it. I like it cooked way more then the recipe calls for, especially if I am subbing zucchini or summer squash. Bake it on one side until it looks golden on the edges and cooked enough in the middle to flip. Then flip it and bake it until you like the texture. I cook mine ahead of time, cut the crust into pieces, and refrigerate. Then when we want pizza, we take aout a couple of slices, load them, and nuke.
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Old 03-28-2008, 05:39 AM   #508
something there
 
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Molly-- Heyheyhey! The pans with holes are a nightmare. I've never liked mine. I'm selling it in a yard sale, in fact! I highly don't recommend those pans. I spent an hour cleaning out all of the bloody little holes.

Pressing the crust out from the center to the edges is so important. A lot of folks (me included) tend to leave more in the center. Or we begin to push out from the center and then leave too much nearish the center. The edges end up getting too crisp and the center ends up not getting cooked as well.

When this happens, you can flip the crust and bake longer at a lower temperature to help suck out some of the moisture.

Then, there are times you want to retain a pliable crust...

Case in point:
lasagna roll-ups


calzone (I had one of these the other day... it was tremendous!)

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Old 03-28-2008, 05:41 AM   #509
something there
 
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Oh!

And taco salad bowls call for inverting the bowl when the dough is still semi-soft...

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Old 03-28-2008, 06:07 AM   #510
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Will you come and cook for me??
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