You asked for it... Cauli-crust pizza (pics)

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Replies

  • SheRa1964
    SheRa1964 Posts: 155
    That looks YUMMY! Made me hungry. :laugh:
  • jsecret
    jsecret Posts: 606 Member
    Thinking I'm going to have to try this out this weekend~!
  • Mindful_Trent
    Mindful_Trent Posts: 3,954 Member
    Hmmm How is everyone having success with this? I made it and it stuck to the parchment so badly I couldn't eat the crust!

    Used 1 cup of cauli-rice, 1 beaten egg and 1/4 cup of light cheddar. 450F until the edges burned. I sprayed the parchment ahead of time as well. Anyone else have this problem??

    Hmm... I've made it on a couple different surfaces - a plain "stone" cookie sheet, a regular metal cookie sheet and parchment paper. It did okay on the regular stone cookie sheet and the parchment paper - I don't remember if I sprayed it with oil first... It stuck a bit on the metal cookie sheet.

    You might want to try pressing as much of the liquid as you can out of the riced/cooked cauliflower before making the "dough" - I would imagine if it's more watery, it might stick to the surface more? Just a thought - Before mixing the cooked cauliflower rice with the egg and cheese, I dump it into a couple layers of paper towels and press/wring out as much water as I can.
  • miss_amy
    miss_amy Posts: 351
    bump! sounds delicious!
  • shanolap
    shanolap Posts: 1,204 Member
    OMG I love pizza and am living gluten free AND this is perfect!!!:happy:
  • Pragmatica
    Pragmatica Posts: 43
    I absolutely love this pizza crust. I made a white sauce pizza the other night with alfredo sauce, baby spinach, mushrooms, garlic, and onion. It was wonderful!
  • Happyoceangirl
    Happyoceangirl Posts: 1,993 Member
    Tried this last week and my hubby said it was AWESOME! That is big compliments coming from him since he is the pickiest pizza eater out there!!

    We just used some low fat turkey pepperoni, olives and mushrooms and some home made spag sauce for the toppings.

    I will definitely make again!! It was the bomb!!

    Thanks for posting... here are my pics..

    163065_1474186822650_1473077357_31067125_2236485_n.jpg

    Did you use the original poster's modificaitons? Or follow the link for the original ORIGINAL recipe? :) It looks awesome!
  • Buttsmom
    Buttsmom Posts: 351 Member
    Had to bump this for anyone that hasn't seen it. Just tried it tonight, yum!!!
  • apetty21
    apetty21 Posts: 137
    Saving this for later. :)
  • frostiegurl
    frostiegurl Posts: 708 Member
    Will have a go at this later in the week. Should be interesting to see if my boyfriend's kids will eat it.
  • YeaILift
    YeaILift Posts: 580 Member
    vF05w.jpg

    My girlfriend and I made this last night.

    Used 90g of egg whites instead of eggs. Toppings include: chicken, ground beef, pepperonis, baked spinach, and salsa. Guessing it was around 400 calories with 60+ grams of protein.
  • jsecret
    jsecret Posts: 606 Member
    http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs746.ash1/163852_1444704692334_1674655570_941059_436707_n.jpg

    I give up... but there's mine and it looks like a real pizza :)
  • YeaILift
    YeaILift Posts: 580 Member
    163852_1444704692334_1674655570_941059_436707_n.jpg

    I give up... but there's mine and it looks like a real pizza :)

    [*img] [*/img] delete the *s.

    Looks good.
  • Knbrooks42
    Knbrooks42 Posts: 63 Member
    Made this last night! Very good! I put pepperoni, beef, tomato paste, and low fat parmesean cheese. Tasty meal and good pizza substitute. Everyone should try it!
  • tubbymama
    tubbymama Posts: 5
    So going to try this tomorrow night! Sent the link to my Sister and friend who are both GF, it is going to make thier days! THANK YOU!
  • Magenta15
    Magenta15 Posts: 850 Member
    glad ppl still enjoying this! :)
  • heatherwidger
    heatherwidger Posts: 11 Member
    bump
  • tierra85
    tierra85 Posts: 300 Member
    bump
  • blondie76
    blondie76 Posts: 552 Member
    mmmmmmmmmmmmmm!
  • lotusfromthemud
    lotusfromthemud Posts: 5,335 Member
    mine is in the oven right now...bump for later.
  • elf618
    elf618 Posts: 317 Member
    I let the cauliflower cool but didn't wring it out and made it with 1 egg/cup of cauliflower and maybe 1/4 c cheese. Stuck badly to waxed paper, so I'm trying again with less egg and following directions better. The result I had stuck to the wax paper was able to be scraped off and was like a frittata...not a total failure but my husband said it wasn't bad but he'd only want it for "breakfast pizza"
  • Dreamerlove
    Dreamerlove Posts: 441 Member
    bump
  • crazyda79
    crazyda79 Posts: 28 Member
    That looks delicious!! I can't wait to try it!
  • Magenta15
    Magenta15 Posts: 850 Member
    I let the cauliflower cool but didn't wring it out and made it with 1 egg/cup of cauliflower and maybe 1/4 c cheese. Stuck badly to waxed paper, so I'm trying again with less egg and following directions better. The result I had stuck to the wax paper was able to be scraped off and was like a frittata...not a total failure but my husband said it wasn't bad but he'd only want it for "breakfast pizza"

    I'm not sure why you would have to wring out your cauliflower? what are you doing to it before you use it in the crust?
    All i do is take my head of cauli and food process it to the size of rice (while it's raw) enough to make about 2 cups of it... then i microwave it for 2 minutes

    give it a min or two to stop steaming and add the cheese and egg.... put it on parchment paper NOT wax paper, wax paper shouldn't be going in the oven it burns/melts, cuz of the wax.
  • elf618
    elf618 Posts: 317 Member
    I let the cauliflower cool but didn't wring it out and made it with 1 egg/cup of cauliflower and maybe 1/4 c cheese. Stuck badly to waxed paper, so I'm trying again with less egg and following directions better. The result I had stuck to the wax paper was able to be scraped off and was like a frittata...not a total failure but my husband said it wasn't bad but he'd only want it for "breakfast pizza"

    I'm not sure why you would have to wring out your cauliflower? what are you doing to it before you use it in the crust?
    All i do is take my head of cauli and food process it to the size of rice (while it's raw) enough to make about 2 cups of it... then i microwave it for 2 minutes

    give it a min or two to stop steaming and add the cheese and egg.... put it on parchment paper NOT wax paper, wax paper shouldn't be going in the oven it burns/melts, cuz of the wax.

    Got it, the second round worked out much better...I had some frozen cauliflower to use up, so it was pretty moist and I see that others have blotted with paper towels prior to grating/mixing etc and I didn't do that. And of course it makes sense that waxed paper was a mistake...tin foil worked ok, though i would expect it may make burning easier too. Thanks for the feedback!
  • wanderinglight
    wanderinglight Posts: 1,519 Member
    bumpity bump bump...making it for dinner!
  • jtodacheeny
    jtodacheeny Posts: 181 Member
    bump!!!!
  • wanderinglight
    wanderinglight Posts: 1,519 Member
    Okay, I *loved* it so much that I forgot to take a picture!

    I used 1.5 bags of frozen cauliflower (nuked it first), 1 cup of cheese, 1 egg white and 1 egg, and a few tablespoons of fresh herbs (fennel, oregano, rosemary). It make a full cookie sheet of "dough" and I cut it up into slices like breadsticks and had a few plain with a green salad for dinner.

    I think if I had put tons of toppings on it would have disguised the cauliflower taste (there's no mistaking it for pizza dough, but it's still amazing!) but since I like cauliflower there was no problem.

    Thanks so much for the recipe! I will definitely make it again and I still have half a pan for tomorrow's lunch!
  • brittyboo07
    brittyboo07 Posts: 109 Member
    I will have to try this at home by myself first for lunch and then try it for the rest of the family! thanks for sharing!
  • kimmyl69
    kimmyl69 Posts: 14
    Has anyone ever attempted making the crust using cauliflower from the frozen section?? Or is it best to use fresh?
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