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Old 03-31-2008, 08:56 PM   #541
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Just wanted to say thank you for a wonderful recipe.

i did make some mistakes on my first try out, but ended up pretty good.

I mixed it as the first directions said, and spread it out way to thin. I also used a pizza stone (which i dont think i can recommend). The crust was super thin, and after 12 minutes was raw on the bottom so i couldnt even flip it. I cooked it another 4 minutes, then it burnt LOL. So then i flipped it and trimmed off the burnt edges. was very crispy, however once i put on the toppings it got a bit soggy. I think a thicker crust would cook more evenly and not sog up with the toppings.

I guess i'll try my dark no stick baking pan and put a little oil on the surface, might make it crisp up a little better. Or should i just flip it over and brush with butter and broil the bottom before flipping it over to do the toppings?

It had a great flavor, i have to even say i like it better than the carb quick crust!

I cant believe how creative you people are. Truley awe inspiring, and i know in my heart i would never wiegh what i wiegh now without you guys to dream up stuff like this!

thanks a million times over!
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Old 03-31-2008, 09:11 PM   #542
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Quote:
Originally Posted by nurseypoo5 View Post
I think a thicker crust would cook more evenly and not sog up with the toppings.

I guess i'll try my dark no stick baking pan and put a little oil on the surface, might make it crisp up a little better. Or should i just flip it over and brush with butter and broil the bottom before flipping it over to do the toppings?
I didn't flip mine this time although usually I do. I think I like it better when I flipped it. Mine still got done though but I think it crisps it up just a bit more. I use a thin crust. I toss the cauliflower mixture on a piece of parchment paper on a lined (disposable) pizza pan. I keep them though since I line them with parchment. hehe

Then I use my hands to work it out as far as I can go. My pans are 12 inch. I usually make 2 pizzas out of a bag of cauliflower so mine might be thicker than Cleos because I think she said she gets 3 out of hers but not sure what size. Tonight I used 1 1/2 bags of cauliflower and made 2 pizzas plus the extra I used for the stuffed crust and I had left overs to put in a pan for a single pizza so I think I could have gotten by with just the 16 oz bag of cauliflower for the 2 pizzas even with the stuffed crust.
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Old 04-01-2008, 01:54 AM   #543
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For those who have made this yummy recipe (thanks to Cleo!), do you prefer fresh cauliflower or frozen? Which one do you think works best for the recipe? I have to try this!
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Old 04-01-2008, 07:36 AM   #544
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I personally use frozen and I've heard Cleo mention she does as well. It seems easier to me than the prep for fresh BUT if my garden starts producing cauliflower I will be using fresh.
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Old 04-01-2008, 09:25 AM   #545
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[COLOR="Magenta"]I use frozen as well.. If you live in CO, Kings has it on sale again.. 10 bags for 10.00..[/COLOR]
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Old 04-01-2008, 03:07 PM   #546
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Just made these, and yum!!! I did 2 things:

1. After I mashed the cauli (no ricer), I squeezed out all the juice.
2. I made 4 small mini pizzas, slightly lower in the center.

I plan to have one or two while the rest of the family eats a pizza from TJ's.

Cleo, I'm a newbie here, but already you've given me two great standby recipes. Thank you from the bottom of my heart!

Kris
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Old 04-01-2008, 03:51 PM   #547
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I made this today. DH was like this is really good.
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Old 04-02-2008, 04:24 AM   #548
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Hey this recipe is great. I have a good idea I would like to share that worked easiest for me. I used a pampered chef parmesan cheese grater to rice the cauliflower and it came out great! Its kind of like the ones they use at Olive Garden but they include another grater attachment thats perfect for ricing the cauliflower. I will try to post some pics of the caulipizza I made. Very delicious!
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Old 04-02-2008, 07:21 AM   #549
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You guys are so wonderful. Thank you for your feedback and experience!
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Old 04-04-2008, 03:25 PM   #550
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So I'm giving it another try tonight.
Didn't start out planning on it. I made some mashed cauli. I took about 3/4 cup of that (mashed w/cream cheese) and added an egg, some fresh parsely and basil and garlic powder. Got 3 "crusts" spread out on some parchment paper on my pizza stone. I must say. This worked out better. Probably because A. I didn't make 1 huge one and B. I used the parchment paper. No sticking. Woohoo.
So DH comes home as I have them cooling on the counter and comes outside licking his fingers wanting to know what those "things" are on the counter and whatever they are, they are good! LOL. So, I have 2 1/2 crusts left!
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Old 04-04-2008, 06:13 PM   #551
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Quote:
So DH comes home as I have them cooling on the counter and comes outside licking his fingers wanting to know what those "things" are on the counter and whatever they are, they are good! LOL. So, I have 2 1/2 crusts left!
This is just like my bf! He will eat first and then ask questions! I'm like, if it's sitting on the counter, there's probably a use planned, of some sort. My pleas go unheeded.
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Old 04-04-2008, 09:01 PM   #552
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Can someone tell me how this pizza reheats best? I made it tonight and WOW! The only problem I had (was my own doing) My daughter was at play practice and so I let the pizza sit on the counter till she got home, then we reheated each piece in the microwave, the crust did not respond well to this as it was not like a crust and had to be eaten with a fork, next time I make this, which will be next week, I will eat it hot and not wait, I think I will try flipping the crust also! I am determined to get my daughter to LOVE this! She still doesn't know she ate cauliflower tonight!

Thanks Cleo! You are amazing!
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Old 04-05-2008, 06:45 AM   #553
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I reheat in the microwave, but found that letting it set out tended to help crust solidify. Refrigerating should also make a difference in the crust texture, especially if it needs solidification. My crusts, fully loaded, still rest on the stove for about 10 minutes before I eat them. It really helps with texture.

I'm taking some to a mom's lunch today!
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Old 04-05-2008, 10:54 AM   #554
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The moms will love you for it!
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Old 04-08-2008, 07:42 PM   #555
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Made this tonight (DH was very intrigued... he usually turns his nose up at any of my cauli foods)... and it was quite yummy, but not "hold-able." (I think I didn't rice fine enough, and also I think my cauli was too wet). So I just read through this entire thread and wrote down some of the tips. Will be trying this again tomorrow so we'll see what happens for round 2!

A question - did anyone try adding in the flax seed meal? How did you like it?


P.S. Cleo - I disappear for 6 weeks and you go and out-do yourself inventing new, yummy recipes to try! Girl, you've been busier than a one-legged butt kicker in a room full of middle-schoolers! Where do you get your energy? I'm STILL unpacking my way out of a mountain of boxes. Sheesh! (BTW ~ Your blog makes me drool [COLOR="Plum"]which is not the best for keyboards.[/COLOR] )
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Old 04-16-2008, 05:59 AM   #556
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Old 04-17-2008, 05:12 PM   #557
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I just told my roomates about this recipe... we're trying it this week. I'll let you know how it goes.
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Old 04-18-2008, 01:21 AM   #558
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tried this using cheddar instead of mozzarella last night and it was just as nice .. think i will use cheddar in future cos i always have that in the fridge

also used my potato ricer to 'grate' the cauli it was much easier tho i think i should of cooked the cauli a little more, the good thing is that it squeezes all the water out before it starts ricing so u can jus tip that away

my son still has no idea this is cauli and jus thinks i make him a gluten free b ase for the pizza hehe
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Old 04-18-2008, 07:42 AM   #559
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I've been getting miserable little florets lately, so I invested in an excellent chopping knife and just chop the cauliflower now. I still get great results. There are a lot of easy ways to prep the cauliflower-- which pleases me. Because I like easy recipes!
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Old 04-18-2008, 07:50 AM   #560
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I've been making this almost weekly and the family loves it - even my cauliflower hating adult son! Last night I made it with alfredo sauce and chicken and DS absolutely loved it! I'm sure he'll ask for it often!
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Old 04-18-2008, 09:19 AM   #561
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[COLOR="Magenta"]Jamies recipe is the best!!!![/COLOR]
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Old 04-18-2008, 09:25 AM   #562
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Cleo,I know you have been looking for a good cheesecake recipe.George Stella of Stella Style has a really good one.No crust using cream cheese and ricotta.Rena
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Old 04-18-2008, 10:07 AM   #563
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You guys are so kind. Thank you for letting me know how things are working for you. I am still reading, posting notsomuch. Have a lot going on with the end of the year...

{{{you}}} Keep giving me thoughts and information (and thank you, Kiki--you are so sweet). I am reading!

Love,
Jamie
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Old 04-18-2008, 10:14 AM   #564
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Quote:
Originally Posted by cleochatra View Post
(and thank you, Kiki--you are so sweet).
Love,
Jamie
[COLOR="Magenta"]I only speak the truth!

Miss ya chica... I know we've lost touch {email} for a bit. So much going on, on both our sides.. But I keep up with you on your blogs...

Maybe this summer we can plan a meet up... It's not like we aren't close or anything...[/COLOR]
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Old 04-28-2008, 09:29 PM   #565
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[COLOR="Magenta"]Just wanted to bump this back up for any new people , or if anyone had forgotten about it..

I made 2, tonight, so we'd have leftovers.. This is by far our fav!!!

Oh and I had thawed the frozen cauli, then nukked it, and then used my mini food processor, and it worked like a charm in 'ricing' it...[/COLOR]
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Old 04-29-2008, 07:05 PM   #566
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I love you, kikicutie! I am so glad you like these! I need to get on the cinci de mayo recipes tonight.
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Old 04-29-2008, 07:38 PM   #567
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[COLOR="Magenta"]You know I love and adore you too, Jamiepoo...

I am sure glad I made the extra last night too! That is dinner tonight... The effects of being at the soup kitchen came on late today, and I ain't cookin'!!!!!!!!!!!

**LOVE the new avi...[/COLOR]
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Old 04-30-2008, 10:57 AM   #568
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I just LOVE this pizza.

I made it like 4 times last week, and enjoyed every bite.

Finally, a way to help get those veggies in..win/win

THANK YOU
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Old 04-30-2008, 11:35 AM   #569
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I'm having this for lunch today! I made up the crust yestaurday and it's ready to be eaten....YUMMY!! Thanks Cleo
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Old 05-02-2008, 12:01 PM   #570
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I'm so glad you like this!

I also have a zucchini taco pizza that would be great for cinco de mayo!

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