|02-16-2017, 08:04 PM||#2|
Senior LCF Member
Join Date: Jul 2013
Location: North Carolina
WOE: low carb
Start Date: Jan. 2013
Recipes for this are all over the internet. Here is my recipe.
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon garlic powder (or fresh garlic)
1/2 teaspoon onion salt
1. Shred cauli well , cook in microwave w/ a sm bit of water for 8 mins., cover bowl w/ saran
2. Mix all after cauliflower has cooled a bit. Press out onto a pan and bake at 450 for 15 mins. Put on toppings and place under broiler until done
Use parchment paper for easy removal and clean up, no sticking.
|02-16-2017, 09:46 PM||#3|
Junior LCF Member
Join Date: Sep 2008
Stats: 260/200/199 (1st goal)
WOE: Plain Low Carb
Start Date: 07/05/2008 Restart 04/1/13 approx. 236
Try the Fathead pizza crust recipe. Extremely easy and real crust like:
Minutes to Prepare: 5
Minutes to Cook: 20
Number of Servings: 6
Mozzarella Cheese, whole milk, 1.5 cup, shredded
Bob's Red Mill Almond Flour - per 3/4 Cup
Cream Cheese, 2 tbsp
Egg, fresh, whole, raw, 1 large
Garlic, 2 clove
Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg & almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
Serving Size: makes 6 servings
|02-17-2017, 02:07 PM||#4|
Join Date: Sep 2004
Start Date: May 2003
I have tried the cauli crust and did not care for it.
This is our fave and has been for years!
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~
Veni, vidi, velcro - I came, I saw, I stuck.
I reject your reality and substitute my own! ~~ Adam on Mythbusters
|02-26-2017, 12:44 PM||#5|
Senior LCF Member
Join Date: Jun 2006
Location: Aiken, SC
WOE: LC, lower fat, higher protein
Start Date: off and on for ten years
My vote is for the Fathead-type pizza crust, too.
I had tried numerous other crusts and DH tolerated them for a time and then went back to his favorite frozen variety, spiffed up with extra sauce, cheese, and toppings. I was not about to spend the time and effort to make a homemade high-carb pizza dough from scratch that I can't eat!
I made Fathead only once, but DH said he'd happily it again. I didn't use as much almond flour as called for, but subbed in about one-third of the Fantastic Flour mix.
I think the Fathead type doughs have a lot going for them and approach "real" dough, IMHO. YMMV
Ginny in SC
|02-27-2017, 12:37 PM||#6|
Major LCF Poster!
Join Date: May 2011
Stats: 165.0/139.6/135<- 28in waist
WOE: LC my way
Start Date: 1/4/16
The trick is that you have to have clear expectations- it is still cauliflower. To me, it is more like a casserole with pizza-type ingredients. I really like it.
Fall seven times, stand up eight.
- Japanese proverb
Fitness - If it came in a bottle, everybody would have a great body.