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Old 01-23-2011, 08:22 PM   #781
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Photobucket's been annoying me to bits with its bandwidth exceptions. I'm deleting my account. They hold your images hostage when you don't cough up the dough!
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Old 01-29-2011, 07:09 PM   #782
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I was so excited to try this..... but my crusts are a disaster!!!!! Whaaaa!

They're totally stuck to the foil even though I oiled it liberally. Will parchment really make that much of a difference!? I made the second batch as thin as crackers, but still no dice. I'm so jealous of the yummy looking pictures.
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Old 01-29-2011, 09:20 PM   #783
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You shouldn't need parchment. Too much oil probably would keep the crust from solidifying properly? I just use a regular metal baking pan and let it rest prior to serving so the cheese can work its magic. It's really worth the effort. Try making smaller crusts and see what you think. That way you might be able to flip them after a little while.
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Old 01-30-2011, 05:56 AM   #784
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Should the crust be thinner or thicker? Maybe I'm making it too thin? But I read that it won't solidify properly if its too thick.
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Old 01-30-2011, 08:35 AM   #785
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I try making the crust thinner by plopping the dough around the pan as opposed to the tradition style with regular dough of pressing outward from the center. With the cauliflower dough, pressing outward from the center creates too thick a center, and the edges will be too thin. We're looking for as great a uniformity as possible all the way around.
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Old 01-30-2011, 03:30 PM   #786
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Yea!!! It worked! I think the parchment paper was the key. It just slid right off that! Thank you for your help.... very tasty.

Has anyone used this recipe to make crackers, or as a foccacia type bread? It seems like it would work well.

Any advice on the best way to freeze extra crusts?
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Old 01-30-2011, 04:34 PM   #787
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I just wrap the crusts with saran and freeze and it works well. Then you can thaw to cook and add toppings. r, you can pre-bake the crust and then freeze.

I'm so glad it worked out the second time!

There are so many ways to use the cauliflower dough, from crunchy taco shells to enchiladas, to lasagna. I even make Doritos'type chips from them.

Here are where you can find a bunch of them: Recipes link

Last edited by cleochatra; 01-30-2011 at 04:37 PM..
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Old 01-30-2011, 04:48 PM   #788
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Cool! Thank you so much!
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Old 02-01-2011, 11:32 PM   #789
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squeezing cauliflower?

I assume I squeeze it after its riced, then cooked? Made it today - taste was great - just had to eat it with a fork though......Love the oopsies - had teri burgers last nite - awesome!
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Old 02-02-2011, 08:50 AM   #790
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Hi, J8! I tend to use frozen cauliflower so I cook it prior to ricing, and then after ricing I squeeze out the excess water. If you use fresh cauliflower, you can grate it very finely without precooking it and probably not have to worry about any moisture.
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Old 02-03-2011, 12:50 AM   #791
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My husband and I made a cauliflower pizza for dinner and we were very surprised at how good it was! We were actually relieved. The last time we were on low carb was years ago and there weren't many creative recipes around. We both got so tired of eating the same things all the time. Boredom is what ended up derailing us.

So, a BIG THANK YOU to cleochatra for coming up with so many yummy recipes! I think I'm going to owe my weight loss and regained health to you.
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Old 02-03-2011, 05:29 AM   #792
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Thank you so much for letting me know how things turned out, Michiko! I am so thrilled!

Congratulations on an amazing first week of induction!
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Old 02-04-2011, 04:50 PM   #793
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Quote:
Originally Posted by cleochatra View Post
Hi, J8! I tend to use frozen cauliflower so I cook it prior to ricing, and then after ricing I squeeze out the excess water. If you use fresh cauliflower, you can grate it very finely without precooking it and probably not have to worry about any moisture.
Hi!
Apologies in advance...I haven't read the whole thread (it is a bit long!!) so this has probably already been answered, but:

I'm planning to use frozen cauliflower...to microwave it and then to grate it. From above it looks like I am supposed to squeeze the riced cauliflower...is there a preferred way to do this?? Just squeezed with my hands or better in a colander? I'm afraid of mashing it! Then, do you have to fluff it back up before measuring out a cup?

Thanks! I'm going to give this a whirl tomorrow!
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Old 02-09-2011, 02:20 AM   #794
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I apologize if this has been answered because there is no way I can go through all the posts. I found the recipe on your blog by accident--didn't occur to me that you would probably post it here as well and I was pleasantly suprised.

My crust is more like a thick crepe. Is it suppose to be crispy? If so, how can I make it that way? Since I don't have a microwave, I'm cooking the cauliflower in water but I'm pressing out as much as I can before adding the cheese and egg.

I've using your recipe but forming it into 6 'hamburger buns' and my kids absolutely love it. My son asked me to make it every day. Maybe you should patent it.
BTW, I bake it on the non-stick aluminum and it just slips right off. Thanks for an excellent recipe--you have helped me in my LC boredom so much.
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Old 02-27-2011, 01:52 PM   #795
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Nutritional info?

Does anybody have the nutritional info on this?

Thanks!
Regina~
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Old 03-04-2011, 11:56 PM   #796
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Does anybody have the nutritional info on this?

Thanks!
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Check on page 1, down just a little bit.
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Old 03-05-2011, 07:40 AM   #797
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Quote:
Originally Posted by Illanit1 View Post
I was so excited to try this..... but my crusts are a disaster!!!!! Whaaaa!

They're totally stuck to the foil even though I oiled it liberally. Will parchment really make that much of a difference!? I made the second batch as thin as crackers, but still no dice. I'm so jealous of the yummy looking pictures.
I needed parchment, but I don't oil it or anything. I tried a silicon mat for one crust (I've also tried them with a similar zucchini recipe) and it stuck totally.

Back to the parchment, and it is perfection. I'm also using a pizza stone, but that just affect the browning I think, not the stickiness.

I've made SIX of these in the past 3 days-- 2 for dinner, then I cooked the rest of the cauli and cheese I had going, and froze the other 4 "skins" in packs of 2 with parchment around them in zip bags.

DH, to my surprise, just about QUOTED this thread! He loves the taste, can't believe it's cauli, and says it's his favorite LC pizza crust, and he even likes it in comparison to a HC pizza crust too

WELL DONE on this recipe!
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Old 03-11-2011, 07:30 AM   #798
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After reading about this pizza for the past few years, I'm finally going to give it a try this weekend.

I've never been a fan of regular pizza, always just a topping fan, so this looks like a recipe I would love.
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Old 03-11-2011, 10:00 AM   #799
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I am so so happy you guys have liked this recipe. I'm always working on more. It's so much fun when you realize you don't have to miss a thing... and I have a major addiction to ethnic foods!

I love you guys!
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Old 03-26-2011, 06:13 PM   #800
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Hi, im giving these a try tonight, weird thing is i could not find frozen cauliflower in any 3 grocery stores i went into, so had to get fresh, i just grated the fresh, do i have to cook it first?

thanks in advance!!
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Old 03-27-2011, 11:19 AM   #801
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Good question! I'd likely just shred the uncooked cauliflower (or process incredibly small) and go with it.
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Old 03-31-2011, 12:08 AM   #802
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Good question! I'd likely just shred the uncooked cauliflower (or process incredibly small) and go with it.
Fresh cauliflower has a very strong, almost "oniony" taste. I'm not sure the cooking time of the crust would eliminate that strong flavor. I have made this crust with frozen cauliflower.... it was pretty good, but kinda watery. Next time I plan on using fresh. I will steam the cauliflower until it is a little softer (not overly soft or mushy) and then use it from there.
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Old 04-13-2011, 07:19 PM   #803
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Hi, im giving these a try tonight, weird thing is i could not find frozen cauliflower in any 3 grocery stores i went into, so had to get fresh, i just grated the fresh, do i have to cook it first?

thanks in advance!!
The first time I made this, I had fresh, so that's what I did. Grated it raw, then cooked it in the microwave with a wee bit of water and a cover, then drained it REALLY well, and made the recipes.

I got 6 pizzas out of one good size raw cauliflower.

I think a bag of frozen got me about 4... no real difference in the final product though.
Mine come out about dinner plate size.

Love them! Thanks Cleo
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Old 04-13-2011, 07:55 PM   #804
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Wow. Six pizzas! Maybe I should go raw... it's probably cheaper, tooey.

Love you!
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Old 04-14-2011, 05:26 AM   #805
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I need to get to the grocery store. Pizza and breadsticks will be my new food project tonite
The pics have me drooling here!

Last edited by StyngerIsAScorpio; 04-14-2011 at 05:28 AM..
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Old 04-14-2011, 05:27 AM   #806
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Okay, that settles it! This is dinner tonite
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Old 04-14-2011, 07:14 AM   #807
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Nice! Work it.

Just make sure to wring out as much liquid as you can if you go with frozen c., since it absorbs so much liquid.
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Old 04-19-2011, 11:54 PM   #808
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Nice! Work it.

Just make sure to wring out as much liquid as you can if you go with frozen c., since it absorbs so much liquid.
So many people talk about being afraid to wring it too hard? Is there such a thing? Like wring it in a paper towel?

I'm going to try this, and I'm still feeling very unsure about doing the frozen cauli.

HUGz! Jules
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Old 04-20-2011, 07:43 AM   #809
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So many people talk about being afraid to wring it too hard? Is there such a thing? Like wring it in a paper towel?

I'm going to try this, and I'm still feeling very unsure about doing the frozen cauli.

HUGz! Jules
I use a metal sieve, and I just press it against the sieve, but not mash it through.

I also make it one batch at a time, so the unused cauli sits in the sieve above a bowl and can continue to drip if needed.

So as long as you don't totally puree it with your vigorous squeezing you will be ok!

btw--if you have a clean kitchen towel, I'd use that. Maybe that's just a "green" thing I do, but when I used to make stuff with shredded potato, they always recommended towels-- you can really wring them without ripping, unlike a paper towel.

but again, for the cauli, I just push it against my sieve.
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Old 04-20-2011, 11:19 AM   #810
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I use a metal sieve, and I just press it against the sieve, but not mash it through.

I also make it one batch at a time, so the unused cauli sits in the sieve above a bowl and can continue to drip if needed.

So as long as you don't totally puree it with your vigorous squeezing you will be ok!

btw--if you have a clean kitchen towel, I'd use that. Maybe that's just a "green" thing I do, but when I used to make stuff with shredded potato, they always recommended towels-- you can really wring them without ripping, unlike a paper towel.

but again, for the cauli, I just push it against my sieve.
I don't have a sieve, but I do have (and use) kitchen towels.

HUGz! Jules
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