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Old 01-25-2009, 03:38 PM   #601
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OH DUDES! I SOOOOOO made this and I am SOOOOOOO a fan! It does not taste like cauliflower and satisfied my pizza craving. I loved thin crust pizza so this just tasted like the real deal to me.

CLEO.... I will follow you anywhere (with a doggy bag)

and tupperware
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Old 01-25-2009, 05:17 PM   #602
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Sassy-- my youngest loooves the bread sticks! I made them for her not long ago and she said, "shhh! I won't tell anyone they're made of cauliflower!" lol

Hi 3tikes! I have been told that pizza stones aren't a good fit for this recipe. I use a metal cookie sheet sprayed with Pam, and then as soon as it cooks, I slide a metal spatula around the edges to loosen, allow it to rest for 10 minutes and then serve. Folks who have used a pizza stone have told me theirs stayed mushy.

For me, what helps to keep the dough thin is rather than to start with a big pile in the center that is then pressed out (as with regular, flour-based dough), I plop bits of cauliflower dough around the pan and then press the smaller bits out. It is much easier than trying for uniformity from the inside out.

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Old 01-25-2009, 08:13 PM   #603
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I missed you too my friend! You kept me believin and in stitches!

Heres some pics I took of my version of the creation of your pizza today, come hijack our thread, your kinda famous over there too yanno?

http://www.lowcarbfriends.com/bbs/lo...l#post11475931



MWAAAAAH!
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Old 01-31-2009, 08:16 AM   #604
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I need some help with people who have ricers.

I bought one at BBB for 7.99. I cannot seem to "rice" the cauliflower.

I am cooking the cauliflower, putting it in the basket and pressing the handles together. I certainly don't get "rice" just a huge mess.

HELP..........
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Old 01-31-2009, 08:21 AM   #605
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It's ok if it's a mess. I run mine through a food processor. Same thing. lol

In this same forum is a recipe for this crust, but stuffed with melted cheese! Check it out!
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Old 01-31-2009, 11:05 AM   #606
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first time i used it i made a mess too lol but i hadnt cooked it enough, put it in the microwave for a few more minutes till it was soft then put it back in the ricer and voila it worked
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Old 01-31-2009, 01:01 PM   #607
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Quote:
Originally Posted by cleochatra View Post
It's ok if it's a mess. I run mine through a food processor. Same thing. lol

In this same forum is a recipe for this crust, but stuffed with melted cheese! Check it out!
Quote:
Originally Posted by shykins View Post
first time i used it i made a mess too lol but i hadnt cooked it enough, put it in the microwave for a few more minutes till it was soft then put it back in the ricer and voila it worked
Thanks all...I am on a learning curve right now.:blush:
Maybe I didn't cook it long enough. I used cauliflower frozen.

Do you use the stem part or just the "flowers"? I used both parts.
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Old 01-31-2009, 01:33 PM   #608
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i used stem and the flowers as they comeout of the bag... if u use fresh i would think u would have to poss miss out the really thick part (nice in stir fry btw)
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Old 01-31-2009, 01:59 PM   #609
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I agree with shykins. Use all of the cauliflower. It's deliciously goodness. You can also super-chop the cauliflower to achieve the same effect as using a food processor.
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Old 01-31-2009, 02:10 PM   #610
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Great thread!
I'm a great cook and never knew you could make a low cab treat like the pizza.

It does seem high in fat and cals though.

Love the blog. I'm hooked!
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Old 01-31-2009, 02:23 PM   #611
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Thank you, Peacesoul! It is nice to meet you!

The fat gives the pizza its staying power. I can't eat more than two slices at a time if I tried.
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Old 01-31-2009, 04:14 PM   #612
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Thank you, Peacesoul! It is nice to meet you!

The fat gives the pizza its staying power. I can't eat more than two slices at a time if I tried.
Nice to meet you as well ;-)

I'm going to try this and let you know how it turns out :-)
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Old 01-31-2009, 04:53 PM   #613
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Definitely let me know. One of the things most folks don't know is that if you let the pizza crust rest for a few, you can flip it over to give the other side a little more crisping action!

BTW, I Canada!
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Old 02-02-2009, 07:26 AM   #614
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You only eat two pieces of pizza Cleo? Geez us Canadians LURV our pizza, me and DBF ate at least 5 or 6 pieces each EZ!! heh heh heh urp! (scuzee)
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Old 02-02-2009, 07:30 AM   #615
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I get too full. I love pizza! If it was a high-carb crust, I could down half of one in a sitting. There's so much fat in the low-carb version, I am satisfied quickly.
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Old 02-02-2009, 12:40 PM   #616
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Quote:
Originally Posted by cleochatra View Post
Definitely let me know. One of the things most folks don't know is that if you let the pizza crust rest for a few, you can flip it over to give the other side a little more crisping action!

BTW, I Canada!
I will and thanks. Canada is a great country :-)
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Old 02-06-2009, 08:22 PM   #617
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Thanks all. I will give it another try and just chop the cauli...
Has anyone done the cauliflower ahead of time like the night before and then make the pizza the next day
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Old 02-07-2009, 06:39 AM   #618
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kootz--you can definitely do that. Or... you can make the crust a day ahead, bake it, wrap it to keep it from drying out, and add toppings the next day.
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Old 02-07-2009, 06:50 AM   #619
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kootz--you can definitely do that. Or... you can make the crust a day ahead, bake it, wrap it to keep it from drying out, and add toppings the next day.
Thanks. I will definately try that to make it easier in the morn. I want to make one to bring to my friend but too lazy to start from scratch so early
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Old 02-07-2009, 11:18 AM   #620
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Sorry if this has been asked but how thin do you make the crust before baking it? Can you make a thinner crust and bake it a little less? Also can you use a hand grater to make it(the rectangle kind with the 2 different sized hole)?

*I bet this would be good with alfredo sauce and chicken and broccoli on it!
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Old 02-07-2009, 11:45 AM   #621
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I used to handle the crust by blopping all dough in the center of the pan and pessing outwards. Unfortunate results? The middle was soggy and undercooked, and the edges were almost overcooked.

New process. Grease the pan, sprinkle Parmesan cheese to coat (think flouring a pan). Then "sprinkle" cauliflower dough about the entire pan as though it was cheese. Gently press together. Even, beautiful crust.

It is wonderful with alfredo, chicken, fresh spinach leaves, artichoke hearts, feta, black olives, you name it! I've even used Caprisi on top of a pizza and it was tremendous.
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Old 04-01-2009, 07:15 PM   #622
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this was *unbelievably good* cleochatra, you are a culinary genius! i am not a low carber but was looking for something to make as a treat for my dad, who is diabetic. he is going to flip when he tries this. my mom had some and was like, "i could see paying a lot of money for this in a restaurant!"

btw, i couldn't find the food processor and don't even begin to know what a ricer would look like, but i "pulsed" the blender at the lowest speed and it came out very rice-y.

thanks again, you're awesome! (totally bookmarking your blog, btw)

tudor
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Old 04-01-2009, 09:42 PM   #623
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Thank you so much! As soon as I came across this thread, I ran out to the store to get fixings!

Mine came out too mushy because I didnt handle the dough correctly, but it was still soooo good, and satisfying! I was so scared of never having my pizza again, and this is ingenious! Words cannot truly express my gratitude!!!
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Old 04-01-2009, 11:19 PM   #624
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I've made the cauliflower lasagna 3 times now, so i had to try this. It was just as good, definitely a keeper! I wrung the cauliflower out after shredding it, by squeezing it through a wet towel and tons of water came out. I think that really helped in making it less soggy. I could pick it up and eat it. Problem was, I ate the whole thing myself in a day it was so good! Thanks for the delicious recipes!
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Old 04-02-2009, 08:39 AM   #625
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Thanks so much for your kind words! The cauliflower lasagna is our very favorite, too, but the cauliflower pizza is definitely amazing. By day 2 or 3? Drool. I love it!

Thanks so much! I appreciate it.
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Old 04-03-2009, 12:26 AM   #626
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OK, THANK YOU CLEO for this recipe!!! I made it for the first time tonight and both my dad and husband LOVED IT!!

This is definitely going to be a regular item on our menu! I'm so proud of myself. I actually didn't have enough mozzarella so I ended up adding some cheddar to the crust and it still came out delish. What I did to make the crust more solid is used two of those disposable 12 inch pizza pans. When one side finished browning, I took a knife around the edge, put the other pan on top then flipped them and put the other side in to brown. Worked like a charm! Thank you so much for such wonderful recipes. You Rock!

Here's my pizza!

The Crust:



and my finished pizza (chicken, mushrooms, pesto and shrimp for my hubby)


Last edited by kitababy; 04-03-2009 at 12:28 AM..
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Old 04-12-2009, 04:45 PM   #627
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Cleo, you rock this pizza cravin' dego's world.
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Old 04-13-2009, 05:22 PM   #628
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You guys are so awesome!

kitababy, that looks beautiful! You did such a marvelous job!

Blutto66-- We midwesterners (Milwaukee-born here)have to stick together. Thanks so much for your kind words!
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Old 04-18-2009, 04:28 PM   #629
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This was awesome and has been a big hit w/everyone so far! I used 1Tbs Flax Meal & 3Tbs Water as an egg replacment and that gives it a little rise, I think. Going to try mixing this w/the Flax Pizza crust recipe for a little more breaded texture and some good flax nutrition: Low-Carb Flax Meal Pizza Crust

Thanks.

Last edited by slfo; 04-18-2009 at 04:33 PM.. Reason: additional info
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Old 06-07-2009, 12:57 PM   #630
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My favorite!
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