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Old 05-10-2011, 09:59 PM   #841
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I made my crust super thing and divided the "Dough" into 2 little pizzas, the middle was softer than the edges but not too soft that I couldn't eat it.
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Old 05-10-2011, 10:00 PM   #842
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Maybe we just need to go buy a shamwow.
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Old 05-10-2011, 10:05 PM   #843
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Maybe we just need to go buy a shamwow.
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Old 05-10-2011, 10:47 PM   #844
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Honestly it is by far the best most neutral crust I have found. It's certainly not bready crust, but it does the job of getting the toppings (the best part anyway) to my mouth without a knife and fork. I have tried all kinds of flax, coconut flour and protein powder crusts and I don't like any of them. This one has a nice, neutral flavor and texture, I just wish it wasn't so wet.
Having made several that are so soggy, I can say I don't even know what it tastes like ... I just know the taste of frustration!!

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Old 05-10-2011, 10:49 PM   #845
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I'm sorry to hear there's soggy bottoms in the room... and yet that sounds so wrong somehow...
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Old 05-10-2011, 10:51 PM   #846
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I'm sorry to hear there's soggy bottoms in the room... and yet that sounds so wrong somehow...
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Old 05-10-2011, 11:25 PM   #847
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I might just put it between a few towels and sit my happy a#$ on it for 10 minutes. Now that outta squeeze it enough.
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Old 05-10-2011, 11:27 PM   #848
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I might just put it between a few towels and sit my happy a#$ on it for 10 minutes. Now that outta squeeze it enough.
My last attempt (I think) I sat it outside in the air for awhile to try and really dry it, and that still didn't help.

It always makes me made when so many people are successful at something, and I'm a flunky! :blush:

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Old 05-10-2011, 11:35 PM   #849
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I might just put it between a few towels and sit my happy a#$ on it for 10 minutes. Now that outta squeeze it enough.


When I made the pizza crust, I steamed my frozen cauliflower, put it in a food processor and pulsed it for a little bit. Then I put it in a strainer and smashed down on it with a paper towel to get rid of the excess moisture.
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Old 05-10-2011, 11:38 PM   #850
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When I made the pizza crust, I steamed my frozen cauliflower, put it in a food processor and pulsed it for a little bit. Then I put it in a strainer and smashed down on it with a paper towel to get rid of the excess moisture.
Yeah, but everybody here said don't squish it!

And can I say ... you look hawt!

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Old 05-10-2011, 11:40 PM   #851
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Yeah, but everybody here said don't squish it!

And can I say ... you look hawt!

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LOL! That is not me in my avatar! I wish though, that is Katy Perry, my inspiration for the moment...
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Old 05-10-2011, 11:42 PM   #852
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LOL! That is not me in my avatar! I wish though, that is Katy Perry, my inspiration for the moment...
And a damn fine inspiration!!

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Old 05-11-2011, 03:40 AM   #853
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I made this again tonight (I made it a couple of years ago and liked it.)

I too, had issues with the moisture. I baked it until it was on the verge of burning, and it looked good, the edges were crispy. After I added toppings and sliced it up, that's when I found out that the middle was still kinda soggy.

I don't know how much drier I can get it. After I riced the cauli, I put it on a plate, covered it with 2 paper towels and pushed on it until the paper towel was soaking. I did that 10 times until the moisture was barely dampening the paper towels. I don't know how much drier I can get it. The only other thing I can think to do would be to put it on a cookie sheet and bake it at 200 degrees for a while to dehydrate it some.

Maybe cooking the crust at 300 for 20-30 minutes to dry it out a bit, and then turn up the heat to 450 for 5-10 minutes to crisp it up?
Have you tried flipping it half way through?
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Old 05-11-2011, 06:31 AM   #854
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You have to squish the water out of the cauliflower. There's no other way to prep it so quickly. Cauliflower that sits around will get skunky if it's not used quickly enough. It's important to expedite the moisture removal.
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Old 05-11-2011, 08:40 AM   #855
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Still seriously considering a cauliflower-dedicated shamwow...
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Old 05-11-2011, 09:19 AM   #856
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Don't know if this will help any, but here's how I do it and it didn't seem soggy to me. Not that it was crispy, but it did hold up to eating it with my hands.

I either shred the fresh cauli or fine chop the frozen florets while it's mostly still frozen. Either one of these is time consuming, because when I shred I use a cheese grater and when I chop...well, it takes a while to get it to rice consistency. Anyway, once I've got it looking like rice, I melt a couple of tablespoons of butter or ghee in a large frying pan. Then I add the cauli and sort of stir fry it for about 10 minutes, till it's mostly soft, but still has its shape. This seems to work well for me. It both cooks the cauli and removes the moisture at the same time. Doing it on the stove top gives you a little more control of drying it without it scorching (as opposed to the oven). I then spread it out on a plate or some parchment to cool a little while I grate the cheese and mix it with the eggs and spices. Then I add in the cauli and proceed with the crust. Hope this helps!
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Old 05-11-2011, 11:37 AM   #857
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Don't know if this will help any, but here's how I do it and it didn't seem soggy to me. Not that it was crispy, but it did hold up to eating it with my hands.

I either shred the fresh cauli or fine chop the frozen florets while it's mostly still frozen. Either one of these is time consuming, because when I shred I use a cheese grater and when I chop...well, it takes a while to get it to rice consistency. Anyway, once I've got it looking like rice, I melt a couple of tablespoons of butter or ghee in a large frying pan. Then I add the cauli and sort of stir fry it for about 10 minutes, till it's mostly soft, but still has its shape. This seems to work well for me. It both cooks the cauli and removes the moisture at the same time. Doing it on the stove top gives you a little more control of drying it without it scorching (as opposed to the oven). I then spread it out on a plate or some parchment to cool a little while I grate the cheese and mix it with the eggs and spices. Then I add in the cauli and proceed with the crust. Hope this helps!
Hmmmm ... maybe I'll try it this way.

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Old 05-11-2011, 12:19 PM   #858
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Hmmmm ... maybe I'll try it this way.

HUGz! Jules
Hope it works for you! Just wanted to add, I found when making my broccoli casserole (I called it Broccoli, Frice, and Cheese), that by removing the pan of cauli from the burner then mixing up the cheese and eggs, it worked to add the cauli to the cheese mix straight from the pan (bypassing that whole cooling-the-cauli thing).
Does that even make sense?!

Last edited by Lifer; 05-11-2011 at 12:20 PM.. Reason: To say, I'm all for saving steps and making things easier!
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Old 05-11-2011, 12:23 PM   #859
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Hope it works for you! Just wanted to add, I found when making my broccoli casserole (I called it Broccoli, Frice, and Cheese), that by removing the pan of cauli from the burner then mixing up the cheese and eggs, it worked to add the cauli to the cheese mix straight from the pan (bypassing that whole cooling-the-cauli thing).
Does that even make sense?!
Sorry, no.

Maybe try again?

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Old 05-11-2011, 12:41 PM   #860
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By removing the cauliflower from the heat, then mixing up the cheese, eggs, and spices, it gives the cauli a chance to cool slightly. I found that adding it to the cheese mixture even while it was still pretty warm didn't effect the final mix. In other words, just skip the part where I said you have to spread it out and wait for it to cool before mixing it with the cheese/egg mixture.

Did that help?

Also, at the risk of being obnoxious about posting my blog, I did do a post about the pizza with pictures. Don't know if that will help. Y
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Old 05-11-2011, 01:09 PM   #861
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Ok, here's my 2 cents. I use zuchini instead of cauli, it tastes MUCH more neutral. I shred it, and SALT IT and let it sit in a strainer in the sink for a bout an hour. The salt draws moisture out of the zuchs. Then I smoosh some of the water out in the strainer, then I put it in clean kitchen towels, fold it up burrito style, and squish the water out.

I swear, no more soggy crusts if you do it this way.

Also, if you divide it into 2 smaller pizzas, you'll have less "middle" and better crisping potential.
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Old 05-11-2011, 01:14 PM   #862
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Thanks for sharing, Kattbelly. I'm a much bigger fan of zucchini than cauliflower!
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Old 05-11-2011, 03:59 PM   #863
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Sure Lifer, me too. I forgot one thing, I peel the skin off the zucchini, because It "looks" more like crust if it's not half green, lol.
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Old 05-11-2011, 04:37 PM   #864
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Ok, here's my 2 cents. I use zuchini instead of cauli, it tastes MUCH more neutral. I shred it, and SALT IT and let it sit in a strainer in the sink for a bout an hour. The salt draws moisture out of the zuchs. Then I smoosh some of the water out in the strainer, then I put it in clean kitchen towels, fold it up burrito style, and squish the water out.

I swear, no more soggy crusts if you do it this way.

Also, if you divide it into 2 smaller pizzas, you'll have less "middle" and better crisping potential.
Very cool! Do you cook the zuchini?

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Old 05-12-2011, 02:05 AM   #865
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Nah, not necessary. The salt breaks it down and it cooks through when baking the crust.

Be sure to add just enough salt that it will taste good according to your preferences-just enough for seasoning. I used 4 regular zucch.s and a good pinch of salt, guestimating 1/4 - 1/2 tsp.?

Oh, and I massage the salt all through the zucch.s in the strainer, just to make sure it's distributed all through to do it's magic.

Last edited by Kattbelly; 05-12-2011 at 02:12 AM.. Reason: took a couple attempts to get it from my head to the keyboard plus good god! look at the time!
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Old 05-12-2011, 10:51 AM   #866
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Nah, not necessary. The salt breaks it down and it cooks through when baking the crust.

Be sure to add just enough salt that it will taste good according to your preferences-just enough for seasoning. I used 4 regular zucch.s and a good pinch of salt, guestimating 1/4 - 1/2 tsp.?

Oh, and I massage the salt all through the zucch.s in the strainer, just to make sure it's distributed all through to do it's magic.
Can't wait to try it.

HUGz! Jules
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Old 05-12-2011, 02:02 PM   #867
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mmmmm.... zucchini! Will try with yellow squash too. The yellow skin might not look to bad in a crust.
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Old 05-13-2011, 05:48 AM   #868
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Still seriously considering a cauliflower-dedicated shamwow...
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Old 05-13-2011, 09:41 PM   #869
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Old 06-20-2011, 01:39 PM   #870
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Cauliflower Pizza Crust

Try using fresh cauliflower. I don't cook it at all. Just put it all in the food processor, then spread it on the pan. I actually pried it off the pizza pan after it was done baking and cooked it a little bit longer on my griddle. It was still tortilla like, but was not soggy.
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