You won't believe it's cauliflower pizza crust! - Page 23

BikerAng · 10-17-2009, 11:07 AM

yes, they freeze great. I bake individual sized pizza bases and freeze them with a piece of parchment in between so they don't stick. They thaw out very quick.

14days · 10-24-2009, 11:51 AM

JUST TRIED IT!!! DELICIOUS........making more tomorrow!!! first class

translationmx · 10-24-2009, 12:50 PM

This is a definite keeper! very versatile and yummy!!!!

JKat · 10-25-2009, 12:27 PM

I do not know what I did wrong. The center of my pizza was soft and i was unable to pick it up. Any suggestions??

BikerAng · 10-26-2009, 10:45 AM

The crust will end up soft in the middle if the batter is too thick in the center. I try to make it as thin as possible in the center and bulk up the edges a bit more with the batter because they cook faster.

eggshell1970 · 10-26-2009, 02:41 PM

This didnt cover my pizza pan. Are some using double recipe?

Soobee · 10-27-2009, 03:22 PM

I bake it until it's almost crisp, flip it, bake it again, then add toppings.

14days · 10-27-2009, 08:44 PM

ive given up on the flipping....i do a horrible job!!.....i break a piece i eat it....next thing you know ive eaten it without the toppings!!.............I LOVE it.
lost a pound this weekend by ODing on that thing!!!
to the cooks: do you think i can make salmon balls/ fish cakes with this batter?...by adding caned salmon?

Soobee · 10-29-2009, 08:19 AM

Sounds like it might work. The cheese would hold it together. Let us know how it turns out if you try it.

LeighDear · 10-31-2009, 01:10 AM

Sadly for me, it didn't taste right.

I made the crust last weekend, for the first time, with fresh Cauli.....EXACTLY by the recipe...I pattted the mixture out VERY thin in my 12", well greased, Springform pan. Baked 15 minutes, then out of the oven, flipped over & baked another 10 minutes. Set for an hour, then topped & broiled to warm the toppings & melt the cheese.

A PERFECT circular pie. Topped with Pizza sauce, pre-cooked mushrooms & onions. Then slathered with more Mozzarella & broiled til bubby. It was very appetizing.

I could taste Cauliflower easily.

So tonight I tried it again, with frozen Cauli. EXACTLY they way I did it last week. With the Cauli taste of the crust even MORE pronounced. I had to peel off the pepperoni, mushrooms & onions. Thankfully, they were all stuck to the cheese. I couldn't eat the crust. I came out LOOKING great, but tasting just lik Cauli.

Sorry, I must be a freak that just can't deal....Though I have done the cream-cheese version & think it's better.

Thurston · 10-31-2009, 03:11 AM

This looks absolutely great. I'm in the UK and not familiar with some US terms - can somebody just confirm that riced cauliflower is just cauliflower chopped up in a food processer?

Mona · 10-31-2009, 10:07 AM

Quote:

Originally Posted by Thurston

This looks absolutely great. I'm in the UK and not familiar with some US terms - can somebody just confirm that riced cauliflower is just cauliflower chopped up in a food processer?

Yes, or you can grate it manually with a box grater.

BikerAng · 10-31-2009, 12:04 PM

Quote:

Originally Posted by LeighDear

Sadly for me, it didn't taste right.

I made the crust last weekend, for the first time, with fresh Cauli.....EXACTLY by the recipe...I pattted the mixture out VERY thin in my 12", well greased, Springform pan. Baked 15 minutes, then out of the oven, flipped over & baked another 10 minutes. Set for an hour, then topped & broiled to warm the toppings & melt the cheese.

A PERFECT circular pie. Topped with Pizza sauce, pre-cooked mushrooms & onions. Then slathered with more Mozzarella & broiled til bubby. It was very appetizing.

I could taste Cauliflower easily.

So tonight I tried it again, with frozen Cauli. EXACTLY they way I did it last week. With the Cauli taste of the crust even MORE pronounced. I had to peel off the pepperoni, mushrooms & onions. Thankfully, they were all stuck to the cheese. I couldn't eat the crust. I came out LOOKING great, but tasting just lik Cauli.

Sorry, I must be a freak that just can't deal....Though I have done the cream-cheese version & think it's better.

I like it with shredded zucchini, you can't taste it. Just make sure to squeeze it out extremely well.

Thurston · 10-31-2009, 01:41 PM

I actually tried this, and the base didn't end up crispy.

Could this be because I steamed the cauliflower, then put it through the food processer, which left it as a bit of a mash rather than a "rice"?

translationmx · 10-31-2009, 09:05 PM

Thurston, I always grate or process my cauli before cooking it, and comes out great

Thurston · 11-01-2009, 04:05 AM

Thanks Rebecca - so I take it you prcess the Cauli then cook in the microwave.....but with no water?

translationmx · 11-01-2009, 10:54 AM

Quote:

Originally Posted by Thurston

Thanks Rebecca - so I take it you prcess the Cauli then cook in the microwave.....but with no water?

Nope, I cover the bowl with plastic wrap, then I set the microwave for 2 minutes or so, toss it a bit, and then I put it in again for 2 or 3 minutes. If you want to make rice it's perfect because this softens it a bit and it comes out nice and loose after you season it in the pan

I only do the first 2 minutes when I'm making a pizza crust

Thurston · 11-01-2009, 11:25 AM

Quote:

Originally Posted by translationmx

Nope, I cover the bowl with plastic wrap, then I set the microwave for 2 minutes or so, toss it a bit, and then I put it in again for 2 or 3 minutes. If you want to make rice it's perfect because this softens it a bit and it comes out nice and loose after you season it in the pan

I only do the first 2 minutes when I'm making a pizza crust

So do you use any water?

translationmx · 11-01-2009, 01:39 PM

No I don't use water, actually, with cauliflower, the less "wet" it gets the better

Thurston · 11-01-2009, 01:45 PM

Quote:

Originally Posted by translationmx

No I don't use water, actually, with cauliflower, the less "wet" it gets the better

Yeah, i've been reading up on this, and as I stated earlier I think this is where I went wrong. I steamed my Cauliflower before processing it and the mixture didn't become stiff in the oven.

I'll try again....

thanks!

translationmx · 11-01-2009, 01:48 PM

Also, try turning the crust so it browns on both sides, I think it also helps to make it more firm and bread like

14days · 11-01-2009, 03:50 PM

i added canned salmon to the batter...and YUMMMMMMMY!!!!!.......SALMON CAKES/BALLS.....greedy me started eating them while there in the oven!!!.....

14days · 11-01-2009, 04:01 PM

next experment....chicken nuggets........somebody stop me!!

Thurston · 11-02-2009, 01:52 AM

Quote:

Originally Posted by translationmx

Also, try turning the crust so it browns on both sides, I think it also helps to make it more firm and bread like

So you actually flip it over on the baking tray......

translationmx · 11-03-2009, 12:15 AM

Quote:

Originally Posted by Thurston

So you actually flip it over on the baking tray......

Yes, when it looks cooked and nicely browned on the bottom, I flip it over so ti browns on the other side, and it comes out more bread like

Thurston · 11-05-2009, 05:11 AM

I have actually tried this, but it didn't come out crisp.

Admittedley I didn't flip it. Anyone got any tips for getting the Pizza base to end up firm so you can hold it?

It was almost there, but not quite...

Tasted great though!

lcq · 11-18-2009, 06:32 AM

Quote:

Originally Posted by Thurston

I have actually tried this, but it didn't come out crisp.

Admittedley I didn't flip it. Anyone got any tips for getting the Pizza base to end up firm so you can hold it?

It was almost there, but not quite...

Tasted great though!

So try flipping it and see if it firms up more to your liking

Carter07 · 11-28-2009, 12:03 PM

Hi, I'm new!

I'd like to try this great recipe, do you think can I use cream cheese instead of mozzarella (for the crust)?

Thanks.

Soobee · 11-29-2009, 01:45 AM

I don't know if anyone has tried cream cheese in this crust.

MsWoods · 12-02-2009, 06:31 AM

I tried this for the first time last night. Mine never got firm, and I let it cook for 40+ minutes. It did hold together enough to hold the toppings though. My first attempt was ok, I might try it again, especially since my bf grabbed a slice when he got home and didn't know what it was, and said it tasted like pizza. That's saying something.

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10-17-2009, 11:07 AM	#661
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	yes, they freeze great. I bake individual sized pizza bases and freeze them with a piece of parchment in between so they don't stick. They thaw out very quick.

10-24-2009, 11:51 AM	#662
14days Senior LCF Member Join Date: Mar 2005 Posts: 167 Gallery: 14days	JUST TRIED IT!!! DELICIOUS........making more tomorrow!!! first class

10-24-2009, 12:50 PM	#663
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	This is a definite keeper! very versatile and yummy!!!!

10-25-2009, 12:27 PM	#664
JKat Major LCF Poster! Join Date: Dec 2005 Posts: 2,641 Gallery: JKat Start Date: December 2003	I do not know what I did wrong. The center of my pizza was soft and i was unable to pick it up. Any suggestions??

10-26-2009, 10:45 AM	#665
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	The crust will end up soft in the middle if the batter is too thick in the center. I try to make it as thin as possible in the center and bulk up the edges a bit more with the batter because they cook faster.

10-26-2009, 02:41 PM	#666
eggshell1970 Senior LCF Member Join Date: Jul 2009 Posts: 155 Gallery: eggshell1970 Stats: 20/11-12/6	This didnt cover my pizza pan. Are some using double recipe?

10-27-2009, 03:22 PM	#667
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,888 Gallery: Soobee WOE: Atkins Start Date: September 2000	I bake it until it's almost crisp, flip it, bake it again, then add toppings.

10-27-2009, 08:44 PM	#668
14days Senior LCF Member Join Date: Mar 2005 Posts: 167 Gallery: 14days	ive given up on the flipping....i do a horrible job!!.....i break a piece i eat it....next thing you know ive eaten it without the toppings!!.............I LOVE it. lost a pound this weekend by ODing on that thing!!! to the cooks: do you think i can make salmon balls/ fish cakes with this batter?...by adding caned salmon?

10-29-2009, 08:19 AM	#669
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,888 Gallery: Soobee WOE: Atkins Start Date: September 2000	Sounds like it might work. The cheese would hold it together. Let us know how it turns out if you try it.

10-31-2009, 01:10 AM	#670
LeighDear Blabbermouth!!! Join Date: Dec 2000 Location: Pensacola, Florida Posts: 5,427 Gallery: LeighDear	Sadly for me, it didn't taste right. I made the crust last weekend, for the first time, with fresh Cauli.....EXACTLY by the recipe...I pattted the mixture out VERY thin in my 12", well greased, Springform pan. Baked 15 minutes, then out of the oven, flipped over & baked another 10 minutes. Set for an hour, then topped & broiled to warm the toppings & melt the cheese. A PERFECT circular pie. Topped with Pizza sauce, pre-cooked mushrooms & onions. Then slathered with more Mozzarella & broiled til bubby. It was very appetizing. I could taste Cauliflower easily. So tonight I tried it again, with frozen Cauli. EXACTLY they way I did it last week. With the Cauli taste of the crust even MORE pronounced. I had to peel off the pepperoni, mushrooms & onions. Thankfully, they were all stuck to the cheese. I couldn't eat the crust. I came out LOOKING great, but tasting just lik Cauli. Sorry, I must be a freak that just can't deal....Though I have done the cream-cheese version & think it's better.

10-31-2009, 03:11 AM	#671
Thurston Junior LCF Member Join Date: Oct 2009 Posts: 20 Gallery: Thurston	This looks absolutely great. I'm in the UK and not familiar with some US terms - can somebody just confirm that riced cauliflower is just cauliflower chopped up in a food processer?

10-31-2009, 01:41 PM	#674
Thurston Junior LCF Member Join Date: Oct 2009 Posts: 20 Gallery: Thurston	I actually tried this, and the base didn't end up crispy. Could this be because I *steamed* the cauliflower, then put it through the food processer, which left it as a bit of a mash rather than a "rice"?

10-31-2009, 09:05 PM	#675
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	Thurston, I always grate or process my cauli before cooking it, and comes out great

11-01-2009, 04:05 AM	#676
Thurston Junior LCF Member Join Date: Oct 2009 Posts: 20 Gallery: Thurston	Thanks Rebecca - so I take it you prcess the Cauli then cook in the microwave.....but with no water?

11-01-2009, 01:39 PM	#679
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	No I don't use water, actually, with cauliflower, the less "wet" it gets the better

11-01-2009, 01:48 PM	#681
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	Also, try turning the crust so it browns on both sides, I think it also helps to make it more firm and bread like

11-01-2009, 03:50 PM	#682
14days Senior LCF Member Join Date: Mar 2005 Posts: 167 Gallery: 14days	i added canned salmon to the batter...and YUMMMMMMMY!!!!!.......SALMON CAKES/BALLS.....greedy me started eating them while there in the oven!!!.....

11-01-2009, 04:01 PM	#683
14days Senior LCF Member Join Date: Mar 2005 Posts: 167 Gallery: 14days	next experment....chicken nuggets........somebody stop me!!

11-05-2009, 05:11 AM	#686
Thurston Junior LCF Member Join Date: Oct 2009 Posts: 20 Gallery: Thurston	I have actually tried this, but it didn't come out crisp. Admittedley I didn't flip it. Anyone got any tips for getting the Pizza base to end up firm so you can hold it? It was almost there, but not quite... Tasted great though!

11-28-2009, 12:03 PM	#688
Carter07 Junior LCF Member Join Date: Nov 2009 Posts: 1 Gallery: Carter07	Hi, I'm new! I'd like to try this great recipe, do you think can I use cream cheese instead of mozzarella (for the crust)? Thanks.

11-29-2009, 01:45 AM	#689
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,888 Gallery: Soobee WOE: Atkins Start Date: September 2000	I don't know if anyone has tried cream cheese in this crust.

12-02-2009, 06:31 AM	#690
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,574 Gallery: MsWoods Stats: 399/249.5/204 (for now) WOE: Low Carb Start Date: 06/22/09	I tried this for the first time last night. Mine never got firm, and I let it cook for 40+ minutes. It did hold together enough to hold the toppings though. My first attempt was ok, I might try it again, especially since my bf grabbed a slice when he got home and didn't know what it was, and said it tasted like pizza. That's saying something.