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Old 10-17-2009, 12:07 PM   #661
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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.
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Old 10-24-2009, 12:51 PM   #662
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JUST TRIED IT!!! DELICIOUS........making more tomorrow!!! first class
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Old 10-24-2009, 01:50 PM   #663
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This is a definite keeper! very versatile and yummy!!!!
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Old 10-25-2009, 01:27 PM   #664
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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??
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Old 10-26-2009, 11:45 AM   #665
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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.
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Old 10-26-2009, 03:41 PM   #666
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This didnt cover my pizza pan. Are some using double recipe?
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Old 10-27-2009, 04:22 PM   #667
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I bake it until it's almost crisp, flip it, bake it again, then add toppings.
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Old 10-27-2009, 09:44 PM   #668
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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?
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Old 10-29-2009, 09:19 AM   #669
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Sounds like it might work. The cheese would hold it together. Let us know how it turns out if you try it.
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Old 10-31-2009, 02:10 AM   #670
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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.
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Old 10-31-2009, 04:11 AM   #671
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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?
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Old 10-31-2009, 11:07 AM   #672
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Quote:
Originally Posted by Thurston View Post
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.
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Old 10-31-2009, 01:04 PM   #673
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Quote:
Originally Posted by LeighDear View Post
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.
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Old 10-31-2009, 02:41 PM   #674
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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"?
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Old 10-31-2009, 10:05 PM   #675
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Thurston, I always grate or process my cauli before cooking it, and comes out great
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Old 11-01-2009, 05:05 AM   #676
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Thanks Rebecca - so I take it you prcess the Cauli then cook in the microwave.....but with no water?
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Old 11-01-2009, 11:54 AM   #677
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Quote:
Originally Posted by Thurston View Post
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
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Old 11-01-2009, 12:25 PM   #678
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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?
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Old 11-01-2009, 02:39 PM   #679
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No I don't use water, actually, with cauliflower, the less "wet" it gets the better
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Old 11-01-2009, 02:45 PM   #680
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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!
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Old 11-01-2009, 02:48 PM   #681
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Also, try turning the crust so it browns on both sides, I think it also helps to make it more firm and bread like
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Old 11-01-2009, 04:50 PM   #682
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i added canned salmon to the batter...and YUMMMMMMMY!!!!!.......SALMON CAKES/BALLS.....greedy me started eating them while there in the oven!!!.....
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Old 11-01-2009, 05:01 PM   #683
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next experment....chicken nuggets........somebody stop me!!
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Old 11-02-2009, 02:52 AM   #684
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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......
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Old 11-03-2009, 01:15 AM   #685
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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
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Old 11-05-2009, 06:11 AM   #686
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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!
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Old 11-18-2009, 07:32 AM   #687
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Quote:
Originally Posted by Thurston View Post
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
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Old 11-28-2009, 01:03 PM   #688
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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.
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Old 11-29-2009, 02:45 AM   #689
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I don't know if anyone has tried cream cheese in this crust.
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Old 12-02-2009, 07:31 AM   #690
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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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