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Old 05-08-2008, 07:07 PM   #571
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I made a pizza with the cauliflower crust a couple of days ago. Cleo, I must say, it's wonderful! All of my non-lc friends have tasted it and been thoroughly amazed. They couldn't taste the cauli at all!
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Old 05-15-2008, 07:56 AM   #572
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i made this again last nite and must thank you again
i put tomatos, pepperoni, black olives & mushrooms on it
i totally felt like i cheated after i ate
im stocking my freezer with cauliflower from now on
easy, fast & simple to make and very satisfying
cant wait to get home after work & sneak another piece!
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Old 05-15-2008, 08:01 AM   #573
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Thank you for the feedback, Sleepy and Kisal. I am so glad you guys are finding the recipe is working for you. I have to go buy more cauli...
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Old 05-15-2008, 10:38 AM   #574
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tried it with courgette last night but it was a little too wet i think.. u definitely couldnt tell it was courgette but i think on balance i prefer the cauli one

was telling some people at my health club about it i swear they think i have lost the plot and when i told them about oopsie rolls they just laughed and said no wayyyyyyyy lol...

so thanks cleo for making me look like a complete crackpot hehe if they only knew what they were missing
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Old 05-15-2008, 10:43 AM   #575
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LOL!! I have news coming down the pike that will make you feel better about not looking like a crack pot!
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Old 05-15-2008, 10:53 AM   #576
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Ok now Cleo..go ahead and spill the beans before they spill on you! LOL

HUGS
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Old 05-15-2008, 11:50 AM   #577
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aahis ok cleo i am used to getting funny looks... not sure why <sniff> hehe

still now u got me wanting to know whats in the pipes!!!
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Old 05-18-2008, 08:26 AM   #578
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I'm still awaiting word, and hate giving incomplete information, but it should be this week. I'm pretty excited.

In the mean time, I used cauli crust to make this...



It was awesome!
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Old 05-18-2008, 08:40 AM   #579
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oooh u are such a tease lol

posted the oopsie recipe on a uk atkins site (hope that was ok) so u are getting famous over here now

first LCF next the WORLD!!!!!!!!!
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Old 05-20-2008, 04:36 PM   #580
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OMG that looks soooooo good.....can you eat it on Phase 1?
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Old 05-20-2008, 04:54 PM   #581
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Dude! forgot to share the news... I'm the new National Low-Carb Examiner. Sorry! I totally spaced.


FLMom-- You bet! It's induction friendly. You just don't want to eat a whole pizza in one sitting or you use up your cheese allotments for the day.
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Old 05-20-2008, 05:22 PM   #582
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Quote:
Originally Posted by cleochatra View Post
Dude! forgot to share the news... I'm the new National Low-Carb Examiner. Sorry! I totally spaced.


FLMom-- You bet! It's induction friendly. You just don't want to eat a whole pizza in one sitting or you use up your cheese allotments for the day.
Congratulations Cleo!
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Old 05-20-2008, 08:31 PM   #583
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Thank you so much! I guess I haven't gone live yet. I think my editor is teasing me. I was supposed to be live this morning. He's probably wondering where the page hits are coming from.

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Old 05-21-2008, 12:07 AM   #584
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congrats cleo... u will not stop til u achieve world domination see i said it first above lol
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Old 05-22-2008, 05:20 PM   #585
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LOL!! I just saw this.
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Old 05-28-2008, 05:46 AM   #586
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This looks so yummy! I bought the ingredients to make it this week! I love the oopsie rolls and can't wait to try this!



Quote:
Originally Posted by cleochatra View Post
A few friends have been challenging me to come up with a solid, delicious pizza crust recipe that isn't too high in fat, doesn't cause cravings, and has a pretty darned good consistency.

I was hoping on the oopsie rolls as a 'batter/crust' of sorts, but saw that the results were extremely mixed.

Then it hit me... cauliflower. Yes. Cauliflower! I made this this afternoon... it is amazing!

Don't knock it until you try this! My husband is eating it faster than I can make it!

Recipe can be doubled.


You Won't Believe it's Cauliflower Pizza Crust


1 cup cooked, riced cauliflower**
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.










**I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
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Old 10-20-2008, 03:30 AM   #587
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*drools over every picture posted*

Wow read every page- this looks really good! I cannot wait to try it with the suggestions and tweaks as well. Thanks for posting the recipes, Cleo and everyone else!
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Old 01-08-2009, 09:30 AM   #588
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is there anyway to cut this recipe to make a personal pan pizza?
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Old 01-08-2009, 11:50 AM   #589
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bump bump anyone know?!
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Old 01-08-2009, 11:55 AM   #590
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Quote:
is there anyway to cut this recipe to make a personal pan pizza?
Instead of making one large crust, just shape the crust "dough" into 3 or 4 individual sized crusts and go from there.
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Old 01-08-2009, 07:48 PM   #591
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Quote:
Originally Posted by Mackenzie View Post
This looks so yummy! I bought the ingredients to make it this week! I love the oopsie rolls and can't wait to try this!
I am NOT a pizza man - love cauliflower though.. but this looks to die for.
This thread has intrigued me for that very reason..
DW was salivating over this too - she is really into pizza. TY for posting it.
I think I will give it a try. (for her of course) grin

Thanks Tim for the suggestion of doing the little ones - my style when it comes to these kinda things.
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Old 01-08-2009, 11:48 PM   #592
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i just half or quarter the recipe and make an individual one just for me
HTH
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Old 01-23-2009, 10:08 PM   #593
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OMG!!!!!!!!

HUGS CLEO TIGHT

Runs out the door for MAYJAH ....bags of cauliflower
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Old 01-24-2009, 07:01 AM   #594
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I've got to try this. How creative!
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Old 01-24-2009, 02:48 PM   #595
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Cheese allotment?

Quote:
Originally Posted by cleochatra View Post
. . . .FLMom-- You bet! It's induction friendly. You just don't want to eat a whole pizza in one sitting or you use up your [COLOR="Blue"]cheese allotments for the day[/COLOR].

What do you consider a day's cheese allotment? This sounds like a good thing to me.
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Old 01-24-2009, 04:04 PM   #596
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Disco-- You should have seen me running around town one day. I had to hit three stores for an appreciable amount of cauliflower. I was not amused. I needed to get my pizza ohn.

ird-- it is really good stuff. Just make sure to remove as much water from the cauliflower as possible, or the crust has a more difficult time solidifying and cooking. You can also sub cauliflower for zucchini!

Cats for Texas-- A day of cheese in Atkins induction is 4 ounces per day. I just was trying to cover bases so that folks wouldn't see induction friendly and think they could eat the whole thing in one day. (lol) I think a pizza, reasonably, would have 2 days' worth of cheese.
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Old 01-24-2009, 04:07 PM   #597
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On the watery cauliflower subject. When I made this before, I riced it first..However, now that I use my salad spinner for de-watering cauliflower, I think I could rice it after
it has spun. 1. Cook chunks of cauliflower 2. Spin in salad spinner several times 3.Rice
spun cauliflower for crust..
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Old 01-24-2009, 04:19 PM   #598
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Ooh! that is a great idea, Carolyn!!
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Old 01-24-2009, 09:14 PM   #599
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Cauliflower bread sticks, too!

And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

OMG!! LOW CARB HEAVEN!! **DROOL!!**
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Old 01-25-2009, 12:04 PM   #600
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Hi everyone - pretty new here, but I've been busy trying all of these great recipes! I grated my cauliflower in my salad shooter - it was like the texture of coleslaw, was that too thick? I also used a stone, it stuck but came up, but it was mushy on the bottom. I used the pampered chef bar pan, doubled the recipe and it didn't fill up the pan - did I spread it too thick? Next time I will use the reynold release. It was still good, but not "holdable". Any help?
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