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Old 02-27-2008, 10:42 AM   #211
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Thanks Cleo .

I do believe the cheese has casein in it. That may or may not be an issue for some. You can order off the website, but shipping can be huge depending on where you live. I also use their Vegenaise "mayo" simply because I think it's the best tasting out there (I went through a vegan phase once). Here's the website in case anyone wants to check it out... Follow Your Heart / Earth Island

ETA: I just re-read the website and the "Vegan Gourmet" cheeses do NOT have casein!!

Last edited by AlliCat; 02-27-2008 at 10:46 AM..
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Old 02-27-2008, 10:45 AM   #212
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I'll be going to Trader Joe's this weekend to look around for options. The cauliflower pizza seems so simple to make and looks delicious. I'd hate to pass that up, Cleo!
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Old 02-27-2008, 11:58 AM   #213
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I think casein is what allows the tofu to melt and be gooey, like cheese. So without that... I'm not sure if shredded tofu will work for this recipe
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Old 02-27-2008, 12:18 PM   #214
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..well Cleo, this was a big hit for lunch! My vegetarian teenager, who despises anything low carb that I make asked for two bits from my plate (even AFTER she knew what is was made of) and my 12 year old veggie hater said it tasted like the awesome pizza we used to order in!!!! She had a few bites as well and would have had alot more if her dad hadnt "called" it. They did NOT believe me when I told them what the crust was..brilliant.

My only problem is that my pan tends to stick things, and I should have been more aware of this as I use silpat for the oopsies on this same pan..next time I will remember..but this pizza was awesome!
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Old 02-27-2008, 01:36 PM   #215
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Cleo, I am so making this for me and my mate tomorrow Thank you so much for your brilliant recipes Keep em comin, babe
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Old 02-27-2008, 01:39 PM   #216
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A Tribute to Cleo...

This is how much I want to make this pizza...

I'm doing the dishes so that I'll have counter space.

I know you don't know me irl, but if did you'd realize how huge this is.
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Old 02-27-2008, 01:47 PM   #217
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dumb question: what is fennel?
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Old 02-27-2008, 01:51 PM   #218
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[COLOR="Magenta"]I have the crust in the oven now. It's almost time to take it out...

Meekness29,fennel is a spice/seasoning.. You'll find it in the spice isle...

I just used Italian seasonings on my crust.. My house smells JUST like a pizza...[/COLOR]
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Old 02-27-2008, 01:52 PM   #219
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Thanks Kiki - I just looked it up online. What kinds of pizza sauce did you use and how many carbs in it?
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Old 02-27-2008, 01:55 PM   #220
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Eden organics makes a pizza/pasta sauce that is 2 net carbs per quarter cup and really yummy
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Old 02-27-2008, 02:21 PM   #221
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[COLOR="Magenta"]OMGawd.... I need a ciggie now, and darn it, I gave that up...

Meekness29, I used Contadina, which I'm sure isn't anywhere near the best choice...LOL It's 6 carbs, per 1/4 C...

I doubled the recipe, and maybe, used 1/2 C of sauce...

ouizoid, can that sauce be found at Whole Foods???

I just grabbed of the shelf at the regular grocery last night.. Carbs were not at the forefront of my thoughts...[/COLOR]
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Old 02-27-2008, 02:45 PM   #222
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Quote:
Originally Posted by crmcdonald View Post
Hi, Retro:

Where did you order dehydrated cauliflower? I have never heard of that.

Thanks.

Carol

Hi Carol:

I meant to say freeze-dried, not dehydrated. You can find it here:

Provident Pantry® Freeze Dried Cauliflower Pearls

Pretty convenient and a zip to rehydrate and prepare in the microwave.

HTH,

Retroworx
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Old 02-27-2008, 03:15 PM   #223
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Old 02-27-2008, 03:22 PM   #224
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so......delicious!! just tried it...amazed at how it feels and tastes!!!!

thank you for this recipe...It was fate that I tried it today...as I had just purchased fresh cauliflower at the supermarket...I was just going to mash it up, until I saw this!! It is absolutely fantastic!!! Mine is a little too mushy, but now I know to spread it thinner... I'll be running out for more cauli tomorrow...thanks again...
TRY this...it's wonderful, truly. Beth
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Old 02-27-2008, 03:36 PM   #225
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Can I cook and rice the cauliflower beforehand, want to try and trick the kiddos and I know they will smell the cauliflower after I microwave it. But f I could do that while they were at school....

<smiles mischievious smile>
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Old 02-27-2008, 03:48 PM   #226
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Quote:
Originally Posted by retroworx View Post
Hi Carol:

I meant to say freeze-dried, not dehydrated. You can find it here:

Provident Pantry® Freeze Dried Cauliflower Pearls

Pretty convenient and a zip to rehydrate and prepare in the microwave.

HTH,

Retroworx
Retroworx: Thanks for the link. This looks like a really neat web site. Did you make the pizza with the freeze-dried cauliflower? Carol
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Old 02-27-2008, 06:09 PM   #227
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Wow Cleo, this is FABULOUS!! Even though I love your recipes I was like I dunno about cauli in my pizza..lol. But cause I just LOVE your other recipes and you did not lie to me about the pork rinds..lol...I gave it a go tonight. HOLY MOLY!! It was SOOOO good and I didn't feel like I ate 25 gallons of cheese afterwards either...lol. My baby ate a 1/4 of the pie himself! DH loved it too but since I already made him dinner he had to suffer with only a taste. I will be making this often as it was def EASY and really very quick to make too. Thanks again babe!!! This is a total KEEPER!
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Old 02-27-2008, 07:15 PM   #228
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Well I was going to make this for Friday night but damn it, I just couldn't wait! So my cauli is cooling and I'm drooling in anticipation.

I'm going to make just a plain pesto pizza. But I did buy some fresh basil to garnish it with. I asked DF if he wanted what I'm having or a seperate supper. Unfortunately for me he opted for the pizza.

Last edited by Emerald; 02-27-2008 at 07:41 PM..
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Old 02-27-2008, 07:17 PM   #229
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2 things what the heck is rice cauliflour and YOUTUBE you should make us some vids cleo

what was the didn't lie about the pork rinds about somthing I should know about my beloved pork rinds
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Old 02-27-2008, 07:23 PM   #230
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to RICE:
to reduce to a form resembling rice.

I "riced" my cauliflower in my small food chopper (fresh cauliflower, after steaming)

Last edited by BarbDe; 02-27-2008 at 07:25 PM..
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Old 02-27-2008, 07:25 PM   #231
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I was lazy and just used a potatoe masher cause I didn;t feel like cleaning the food processor and Cleo is a way better woman then me cause I wouldn;t hand grate something if the grater jumped up and landed right in my hand..lol. Doesn;t matter how you get there right? Long as it looks like rice! I also was rushing and not reading as closly as I should and dumped the spices into the crust mix instead of sprinkling. I didn;t use fennel cause I don;t care for it but used the parsley, orageno, and added some basil cause I thought it might feel lonely missing the fennel and all

Oh spartan, I HATE pork rinds and Cleo has a recipe that uses them to make motz sticks that is AWESOME. And she promised me it would not taste like pork rinds when I used it as breading and she was not lyin'
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Old 02-27-2008, 07:27 PM   #232
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Oh Barb, I would much rather steam it too! I see you used fresh ... how long did you steam before ricing?

Quote:
Originally Posted by BarbDe View Post
to RICE:
to reduce to a form resembling rice.

I "riced" my cauliflower in my small food chopper (fresh cauliflower, after steaming)
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Old 02-27-2008, 07:29 PM   #233
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Originally Posted by spartan488to300 View Post
2 things what the heck is rice cauliflour and YOUTUBE you should make us some vids cleo

what was the didn't lie about the pork rinds about somthing I should know about my beloved pork rinds
http://www.lowcarbfriends.com/bbs/lo...-get-here.html
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Old 02-27-2008, 07:29 PM   #234
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Oh Barb, I would much rather steam it too! I see you used fresh ... how long did you steam before ricing?
Ah, I don't really have a time Mary. Just till I could easily pierce it with a fork. I'll pay more attention to time next time. (I bought another head of cauliflower today LOL) But really it will depend on the size of the cauliflower.
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Old 02-27-2008, 07:41 PM   #235
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I've been reading and lurking for the last 8 pages . . . Wow!!!
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Old 02-27-2008, 07:48 PM   #236
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Thank you hippiegirl! It would have been much easier if I had just posted the link but for some reason I did not even think about doing that..too logical I guess..lol.
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Old 02-27-2008, 07:54 PM   #237
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[COLOR="DarkSlateBlue"]Oh that's okay. I use an electric steamer and didn't want to oversteam it, but knowing me I probably will I'll just keep poking at it and maybe I won't! [/COLOR]

Quote:
Originally Posted by BarbDe View Post
Ah, I don't really have a time Mary. Just till I could easily pierce it with a fork. I'll pay more attention to time next time. (I bought another head of cauliflower today LOL) But really it will depend on the size of the cauliflower.
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Old 02-27-2008, 07:58 PM   #238
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Lasagna idea - If you don't want to make a whole pan, make it in a loaf pan for smaller servings.
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Old 02-27-2008, 08:02 PM   #239
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Thank you hippiegirl! It would have been much easier if I had just posted the link but for some reason I did not even think about doing that..too logical I guess..lol.
My pleasure - I'm known around the boards as something of a pork rind pusher
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Old 02-27-2008, 08:06 PM   #240
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I'm in Heaven!!!! I just took the crust out of the oven and WOW it looks and tastes divine. I cut a tiny piece off. DF could not detect the cauliflower. This is a keeper.

I get to have pizza whilst I watch American Idol. Does life get any better then this?
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