You won't believe it's cauliflower pizza crust! - Page 22

goheels · 06-07-2009, 03:27 PM

I'm gonna try this this week

BikerAng · 06-08-2009, 09:24 AM

I really like the zucchini variation. I make a double batch and bake individual crusts and freeze them. Makes a good wrap for tacos, and quick and easy personal pizza.

mjmama · 06-17-2009, 01:12 PM

What is "riced" cauliflower?

BikerAng · 06-17-2009, 01:38 PM

shredded cauliflower (you can shred it raw in a food processor with the shredding tool in seconds). Steam lightly before using in this recipe.

TXLoser · 06-17-2009, 02:34 PM

and make sure you squeeze out any excess water.

goheels · 06-18-2009, 03:33 PM

Wow

this is my favorite pizza crust yet. Loved it! Tried it with zucchini, onions, red pepper and canadian bacon,yum

dorislane · 06-27-2009, 09:26 PM

Thanks for your cauliflower crust recipe...I tried it and I could not make it hard enough to stay like a real pizza slice, but the taste was wonderful, so we eat it with a fork from the plate.

I have my own tofu crust recipe:

Crust:
1 piece of tofu (I buy them from Costco) shredded on the lime shredder
mozzarella shredded on the small shredder
2-3 eggs
oregano, black pepper, garlic powder, dried parsley

Topping:
low-carb ketchup
salami
mozzarella
mushrooms

I prepare it on my George Foreman grill. Place the crust for 5 min, then roll it over, place the toppings and grill it for another 10-12 min.

TuscanGirl · 06-28-2009, 04:19 AM

That looks amazing!!

Suzie · 06-30-2009, 08:45 AM

What a great option for pizza crust!! I will have to try this.

Tanner · 06-30-2009, 09:23 PM

It does cut up nicely in the picture.. and looks great! I am wondering .. How does it stand up to the hold test that you mentioned? Tofu in a crust? Not exactly in line with cauliflower crust tread.. but I bet you could incorporate it in your pizza.. (grin)

I am assuming that when you did Cleo's recipe you tried flipping it and browning it on both sides before topping it? -- seem that is the key.. esp if you dont drain the cauliflower so well.. etc

Thanks for sharing.

I do like that Foreman you have.. Havent seen one like that.
Nice open space to cook..

[quote=dorislane;12157296]Thanks for your cauliflower crust recipe...I tried it and I could not make it hard enough to stay like a real pizza slice, but the taste was wonderful, so we eat it with a fork from the plate.

I have my own tofu crust recipe:

Crust:
1 piece of tofu (I buy them from Costco) shredded on the lime shredder
mozzarella shredded on the small shredder
2-3 eggs
oregano, black pepper, garlic powder, dried parsley

Topping:
low-carb ketchup
salami
mozzarella
mushrooms

I prepare it on my George Foreman grill. Place the crust for 5 min, then roll it over, place the toppings and grill it for another 10-12 min.

ChickenJr · 07-07-2009, 02:03 PM

The cauliflower pizza crust is a gluten free god send!! I was worried I'd have to go the rest of my life pizza-less! I make mine with pepper jack cheese and lots of jalapenos, bacon, onion and green pepper!! Yummy!!

GrammaKD · 07-14-2009, 12:07 PM

Another excited fan of the cauli pizza crust...thanks SO much for sharing.

tracelin · 07-21-2009, 11:00 AM

Quote:

Originally Posted by cleochatra

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.

I second the staying power! If I have it for lunch...I'm pretty much full for the rest of the day!

lori121 · 07-21-2009, 11:22 AM

Quote:

Originally Posted by BikerAng

I really like the zucchini variation. I make a double batch and bake individual crusts and freeze them. Makes a good wrap for tacos, and quick and easy personal pizza.

What is the zuchinni variation??

Soobee · 07-21-2009, 01:05 PM

Post # 497 in this thread explains the zucchini variation. Basically, you substitute the same amount of zucchini for the cauliflower. Post 570 shows the taco zucchini pizza.

BikerAng · 07-23-2009, 08:45 AM

Here's the recipe, I like this one better - the zucchini has a much more mellow flavor to me. Just make sure to squeeze the heck out of it or you'll end up with a gloppy mess!

This makes great individual wrap/pizza bases too, just make smaller ones.

Large raw zucchini
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)

Instructions
Preheat oven to 450 degrees.

Grease cookie sheet.

Shred a large zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, and mix well (I always use my hands).

Spread the dough onto the pan evenly (watch to distribute evenly. The middle of the crust can be too thick, causing edges to brown and the center to remain thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool/rest.

Makes a large crust (14")

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

Nike · 07-30-2009, 08:40 AM

I am new here and am so thankful to have found this thread. I made the pizzas last night and my kids (who run from a veggie as if their hair were on fire) gobbled it down and had no idea. Dh said he couldn't tell the difference and kept going back for more.

Thank you so much. Why are you not on the Food Network? You could seriously be Food Network Queen.

cleochatra · 07-30-2009, 08:46 AM

LOL. I am not worthy of the Food Network. I actually looked into taking chef classes because I'd like to know more about the process and chemistry of foods, but it's a little more expensive than I can swing at this time. I do love to play in the kitchen, though.

Thanks for being so sweet!

Sorry for the long break. I've got a lot going on right now, and my basement flooded (it's also my downstairs and it's been a disaster).

Nike · 08-03-2009, 08:15 AM

Just one more quick endorsement. My Dh is a fireman and he actually called me to get the recipe so he could make cauliflower pizzas for the guys at the station. He fooled them.

Also, my 9 year old requested it for lunch yesterday.

cleochatra · 08-03-2009, 08:43 AM

Woohoo! I'm glad you guys have found it to your liking. Not everyone likes cauliflower. I know there are days I don't too. lol The zucchini version is pretty awesome, too, but the greater moisture content can be a bit tricky.

thisisrightnow · 08-03-2009, 02:07 PM

I made this today and it was incredible! I made a small error though with the cauliflower. I didn't realize it said 1 cup COOKED. What I did was shred the cauli before it was cooked and I wasn't even thinking that the amount would shrink in the microwave. :blush: So I ended up with 1/2 cup cooked cauli, so my crust a bit on the thin side, but still awesome none-the-less and I could still hold it in my hands. It was just more of a super thin crust.

I also have the breadsticks in the oven now.

cleochatra · 08-03-2009, 02:11 PM

I love the bread sticks the best, but they take a long time to cook. My 8 year old likes them better than real bread bread sticks.

I think you handled the cooking just fine. If you like the flavor then maybe skipping the cooking step would make life that much easier. Cooking cauli takes time and produces more liquid. I'm lazy.

BikerAng · 08-06-2009, 08:17 AM

I totally forgot you made the cauli dough into breadsticks, Cleo (I filed that away and never tried them but make the pizza version all the time). I made the breadsticks last night with some amazing mozzeralla cheese and they were SO good. YUM! Sprinkled with garlic powder and more cheese at the end, I can tell I'm going to make these often. Thanks!

Nike · 08-06-2009, 08:56 AM

Ooh where do I find the breadsticks? ETA: nevermind I found them. Yum!

FYI: I'm eating cauliflower pizza for lunch today and let my co-workers taste it.. They really like it.

robinobx1 · 08-12-2009, 06:56 PM

I finally made one tonight & it was delicious. I pulled a good one on my hubby he hates cauliflower or so he thought. I didn't tell him what it was made out of until he had eat 1/2 of the pizza. You should have seen the look on his face. Simple & quick will definately be making on a regular basis.

cleochatra · 08-13-2009, 08:16 AM

My kids whine about the cauliflower pizza, but they swipe the bread sticks ALL the time, soo....

It's like hello? The bread sticks are twice the thickness with none of the toppings.

Kids.

tskb · 08-30-2009, 01:29 PM

Cant wait to try

babetteq · 10-01-2009, 06:47 PM

thanks for the instruction! this might satisfy my pizza lovin' partner (me too!)

rhapsdy · 10-04-2009, 07:48 PM

ok we tried this crust for the first time tonight. OMG it was SO good! The fennel in the spices makes it I think! This is what we did:

Toppings: mozzarella cheese, tomatoes, zucchini, onions, artichokes, mushrooms and a little alfredo sauce instead of tomato sauce. DELISH!

has anyone ever tried pre-making the crusts and freezing them for future use? Just wondering if this would work. Would be a really nice way to have a quick meal on busy nights!

Soobee · 10-05-2009, 03:22 AM

Yes, I have frozen them, and it is a nice quick meal.

06-18-2009, 03:33 PM	#636
goheels Senior LCF Member Join Date: Mar 2008 Location: NC Posts: 475 Gallery: goheels WOE: Low carb woe Start Date: January 2008	Wowthis is my favorite pizza crust yet. Loved it! Tried it with zucchini, onions, red pepper and canadian bacon,yum

06-27-2009, 09:26 PM	#637
dorislane Junior LCF Member Join Date: Jun 2009 Posts: 2 Gallery: dorislane	tofu crust Thanks for your cauliflower crust recipe...I tried it and I could not make it hard enough to stay like a real pizza slice, but the taste was wonderful, so we eat it with a fork from the plate. I have my own tofu crust recipe: Crust: 1 piece of tofu (I buy them from Costco) shredded on the lime shredder mozzarella shredded on the small shredder 2-3 eggs oregano, black pepper, garlic powder, dried parsley Topping: low-carb ketchup salami mozzarella mushrooms I prepare it on my George Foreman grill. Place the crust for 5 min, then roll it over, place the toppings and grill it for another 10-12 min.

06-30-2009, 09:23 PM	#640
Tanner Senior LCF Member Join Date: Sep 2004 Location: Tx Posts: 887 Gallery: Tanner WOE: EFGT - Barry Groves Start Date: 2009	It does cut up nicely in the picture.. and looks great! I am wondering .. How does it stand up to the hold test that you mentioned? Tofu in a crust? Not exactly in line with cauliflower crust tread.. but I bet you could incorporate it in your pizza.. (grin) I am assuming that when you did Cleo's recipe you tried flipping it and browning it on both sides before topping it? -- seem that is the key.. esp if you dont drain the cauliflower so well.. etc Thanks for sharing. I do like that Foreman you have.. Havent seen one like that. Nice open space to cook.. [quote=dorislane;12157296]Thanks for your cauliflower crust recipe...I tried it and I could not make it hard enough to stay like a real pizza slice, but the taste was wonderful, so we eat it with a fork from the plate. I have my own tofu crust recipe: Crust: 1 piece of tofu (I buy them from Costco) shredded on the lime shredder mozzarella shredded on the small shredder 2-3 eggs oregano, black pepper, garlic powder, dried parsley Topping: low-carb ketchup salami mozzarella mushrooms I prepare it on my George Foreman grill. Place the crust for 5 min, then roll it over, place the toppings and grill it for another 10-12 min. __________________ Tanner http://saynotokimkins.wordpress.com/ Discover whatz up w/the Heidi http://tinyurl.com/2rlw5e http://preview.tinyurl.com/2rlw5e type guest - no password. * Disclaimer -- they are charging big time for this now.. must be the economy? Last edited by Tanner; 06-30-2009 at 09:27 PM..

08-03-2009, 02:07 PM	#651
thisisrightnow Major LCF Poster! Join Date: Mar 2007 Location: Middletown, OH Posts: 1,824 Gallery: thisisrightnow Stats: 240/178.6/150, 5'6", 28 WOE: Atkins OWL Start Date: 5/10/07 (generic LC/SB), 7/19/09 (Atkins)	I made this today and it was incredible! I made a small error though with the cauliflower. I didn't realize it said 1 cup COOKED. What I did was shred the cauli before it was cooked and I wasn't even thinking that the amount would shrink in the microwave. :blush: So I ended up with 1/2 cup cooked cauli, so my crust a bit on the thin side, but still awesome none-the-less and I could still hold it in my hands. It was just more of a super thin crust. I also have the breadsticks in the oven now. __________________ ~Laura BMI before: 38.7 BMI now: 27.6

08-06-2009, 08:56 AM	#654
Nike Junior LCF Member Join Date: Jul 2009 Posts: 27 Gallery: Nike	Ooh where do I find the breadsticks? ETA: nevermind I found them. Yum! FYI: I'm eating cauliflower pizza for lunch today and let my co-workers taste it.. They really like it. Last edited by Nike; 08-06-2009 at 09:04 AM..

06-07-2009, 03:27 PM	#631
goheels Senior LCF Member Join Date: Mar 2008 Location: NC Posts: 475 Gallery: goheels WOE: Low carb woe Start Date: January 2008	I'm gonna try this this week

06-08-2009, 09:24 AM	#632
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I really like the zucchini variation. I make a double batch and bake individual crusts and freeze them. Makes a good wrap for tacos, and quick and easy personal pizza.

06-17-2009, 01:12 PM	#633
mjmama Senior LCF Member Join Date: May 2009 Posts: 127 Gallery: mjmama Stats: 238.8/236.2/165 WOE: SBD (and CAD ON SPECIAL DAYS:) Start Date: restart 6/10/10	What is "riced" cauliflower?

06-17-2009, 01:38 PM	#634
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	shredded cauliflower (you can shred it raw in a food processor with the shredding tool in seconds). Steam lightly before using in this recipe.

06-17-2009, 02:34 PM	#635
TXLoser Way too much time on my hands! Join Date: Jul 2004 Posts: 16,159 Gallery: TXLoser WOE: WW/LC Start Date: January 2004	and make sure you squeeze out any excess water.

06-28-2009, 04:19 AM	#638
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 36,484 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	That looks amazing!!

06-30-2009, 08:45 AM	#639
Suzie Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Illinois Posts: 3,859 Gallery: Suzie	What a great option for pizza crust!! I will have to try this.

07-07-2009, 02:03 PM	#641
ChickenJr Junior LCF Member Join Date: Apr 2009 Location: Michigan Posts: 46 Gallery: ChickenJr Stats: Pant size: 13/3/3 I made it!! WOE: Gluten free Somersizing Start Date: January 2009	The cauliflower pizza crust is a gluten free god send!! I was worried I'd have to go the rest of my life pizza-less! I make mine with pepper jack cheese and lots of jalapenos, bacon, onion and green pepper!! Yummy!!

07-14-2009, 12:07 PM	#642
GrammaKD Junior LCF Member Join Date: Jul 2009 Location: I live in the easy-bake-oven of America...Texas! Posts: 7 Gallery: GrammaKD Stats: 345/248/160 WOE: South Beach Start Date: Jan 2009	Another excited fan of the cauli pizza crust...thanks SO much for sharing.

07-21-2009, 01:05 PM	#645
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,891 Gallery: Soobee WOE: Atkins Start Date: September 2000	Post # 497 in this thread explains the zucchini variation. Basically, you substitute the same amount of zucchini for the cauliflower. Post 570 shows the taco zucchini pizza.

07-23-2009, 08:45 AM	#646
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Here's the recipe, I like this one better - the zucchini has a much more mellow flavor to me. Just make sure to squeeze the heck out of it or you'll end up with a gloppy mess! This makes great individual wrap/pizza bases too, just make smaller ones. Large raw zucchini 2 eggs 2 cups shredded mozzarella cheese (or pizza cheese*) Instructions Preheat oven to 450 degrees. Grease cookie sheet. Shred a large zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch to distribute evenly. The middle of the crust can be too thick, causing edges to brown and the center to remain thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool/rest. Makes a large crust (14") Nutritional Information: Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

07-30-2009, 08:40 AM	#647
Nike Junior LCF Member Join Date: Jul 2009 Posts: 27 Gallery: Nike	I am new here and am so thankful to have found this thread. I made the pizzas last night and my kids (who run from a veggie as if their hair were on fire) gobbled it down and had no idea. Dh said he couldn't tell the difference and kept going back for more. Thank you so much. Why are you not on the Food Network? You could seriously be Food Network Queen.

07-30-2009, 08:46 AM	#648
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	LOL. I am not worthy of the Food Network. I actually looked into taking chef classes because I'd like to know more about the process and chemistry of foods, but it's a little more expensive than I can swing at this time. I do love to play in the kitchen, though. Thanks for being so sweet! Sorry for the long break. I've got a lot going on right now, and my basement flooded (it's also my downstairs and it's been a disaster).

08-03-2009, 08:15 AM	#649
Nike Junior LCF Member Join Date: Jul 2009 Posts: 27 Gallery: Nike	Just one more quick endorsement. My Dh is a fireman and he actually called me to get the recipe so he could make cauliflower pizzas for the guys at the station. He fooled them. Also, my 9 year old requested it for lunch yesterday.

08-03-2009, 08:43 AM	#650
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Woohoo! I'm glad you guys have found it to your liking. Not everyone likes cauliflower. I know there are days I don't too. lol The zucchini version is pretty awesome, too, but the greater moisture content can be a bit tricky.

08-03-2009, 02:11 PM	#652
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I love the bread sticks the best, but they take a long time to cook. My 8 year old likes them better than real bread bread sticks. I think you handled the cooking just fine. If you like the flavor then maybe skipping the cooking step would make life that much easier. Cooking cauli takes time and produces more liquid. I'm lazy.

08-06-2009, 08:17 AM	#653
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I totally forgot you made the cauli dough into breadsticks, Cleo (I filed that away and never tried them but make the pizza version all the time). I made the breadsticks last night with some amazing mozzeralla cheese and they were SO good. YUM! Sprinkled with garlic powder and more cheese at the end, I can tell I'm going to make these often. Thanks!

08-12-2009, 06:56 PM	#655
robinobx1 Senior LCF Member Join Date: Apr 2009 Location: Hurley VA/Buxton NC Posts: 399 Gallery: robinobx1 Stats: 170/155.6/Goal 150-155 WOE: HHCG/Rogue P2 Start Date: Restarted VLCD/P2 on 012713	I finally made one tonight & it was delicious. I pulled a good one on my hubby he hates cauliflower or so he thought. I didn't tell him what it was made out of until he had eat 1/2 of the pizza. You should have seen the look on his face. Simple & quick will definately be making on a regular basis.

08-13-2009, 08:16 AM	#656
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	My kids whine about the cauliflower pizza, but they swipe the bread sticks ALL the time, soo.... It's like hello? The bread sticks are twice the thickness with none of the toppings. Kids.

08-30-2009, 01:29 PM	#657
tskb Senior LCF Member Join Date: Apr 2009 Location: Ft Worth Texas Posts: 141 Gallery: tskb Stats: 218.5/214.8/160 WOE: JUDDD 2/10/13 Start Date: 2/10/13	Cant wait to try

10-01-2009, 06:47 PM	#658
babetteq Senior LCF Member Join Date: Sep 2009 Location: S. Surrey, BC Posts: 337 Gallery: babetteq Stats: 252.5/247/170 WOE: VLC Start Date: Sept 24 09	thanks for the instruction! this might satisfy my pizza lovin' partner (me too!)

10-04-2009, 07:48 PM	#659
rhapsdy Senior LCF Member Join Date: Aug 2009 Posts: 85 Gallery: rhapsdy	ok we tried this crust for the first time tonight. OMG it was SO good! The fennel in the spices makes it I think! This is what we did: Toppings: mozzarella cheese, tomatoes, zucchini, onions, artichokes, mushrooms and a little alfredo sauce instead of tomato sauce. DELISH! has anyone ever tried pre-making the crusts and freezing them for future use? Just wondering if this would work. Would be a really nice way to have a quick meal on busy nights!

10-05-2009, 03:22 AM	#660
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,891 Gallery: Soobee WOE: Atkins Start Date: September 2000	Yes, I have frozen them, and it is a nice quick meal.

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