Cauliflower Crust Pizza Pictures

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  • sarrora
    sarrora Posts: 37 Member
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    it looks good i'm going to try it
    this is the first time i see an orange cauliflower XD
  • rel12345
    rel12345 Posts: 34 Member
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    Bump
  • newmrsdec10
    newmrsdec10 Posts: 361 Member
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    bump. I've never done anything with cauliflower. Might try it.
  • luckyjuls
    luckyjuls Posts: 505 Member
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    You know, I've read tons of reviews on this kind of pizza by all the "bloggers". Your breakdown made me think I could actually do this. Thanks for posting!
  • joaneebabee_123
    joaneebabee_123 Posts: 41 Member
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    bump :happy:
  • TheMeIWillBe
    TheMeIWillBe Posts: 3
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    This looks delicious. Thank you!!!
  • Doberdawn
    Doberdawn Posts: 732 Member
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    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.
  • pacosal
    pacosal Posts: 107 Member
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    bump!
  • whierd
    whierd Posts: 14,026 Member
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    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.

    Your calorie count is quite a bit off.
  • choosingsara
    choosingsara Posts: 98 Member
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    bump!
  • koalajazzie88
    koalajazzie88 Posts: 24
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    thanks so much for this receipe, cant wait to try it!!
  • walkdmc
    walkdmc Posts: 529 Member
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    This looks good, can't wait to try it! Thanks for sharing!
  • DTwoMama
    DTwoMama Posts: 7 Member
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    I'm brand new to this site and was excited to find your recipe! Thanks for sharing! Can't wait to try it!
  • Sw33tKnees
    Sw33tKnees Posts: 119 Member
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    Bump!!
  • danibu98
    danibu98 Posts: 281 Member
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    this looks delicious! I wonder how to eliminate the soggy?
  • pamelaann85
    pamelaann85 Posts: 2 Member
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    I've made this many times...it's actually really great. It's going to be a little moist/soggy no matter what...cauliflower has a lot of moisture in it. The thinner it is, the better. I use less cheese and turkey pepperoni for less fat as well.
  • Doberdawn
    Doberdawn Posts: 732 Member
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    I prebaked crust for 10 or 15 minutes. Then baked pizza for almost 20 minutes. Stayed soggy. Tasted alright, but way too much work for a limp crust. BTW the calories are much higher than that guy posted. Makes a 16" crust. 1/4 of pizza is 473.

    Your calorie count is quite a bit off.
    I put each ingredient into MFP's recipe calculator. Each was measured, weighed & logged. MFP totals 473 per 1/4 of the 16" pizza.

    1 head white cauliflower 210
    1 head orange cauliflower 218
    2 eggs 140
    Vegan grated parmesan 2 tbs crust 45
    + 1 tbs topping 15
    Daiya mozzarella shreds 1 cup in crust 360
    + 2 cups topping 720
    Mid's pizza sauce 1.25 cups 100
    1 oz Applegate uncured pepperoni 80
    Italian spices, oregano & garlic powder 5

    Do the math. Equals 1883/4=473. So looks like MFP did it right.
  • econut2000
    econut2000 Posts: 395 Member
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    I never heard of such a thing but sounds delicious! I will have to give it a try :-)
  • andreafischer1982
    andreafischer1982 Posts: 36 Member
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    thanks for sharing this recipe . never heard of it
    will definitly try it
  • makaiya
    makaiya Posts: 80 Member
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    for all that work, this is an awful thing to do to a head of cauliflower and a crime against pizza kind. i'm from NY where "a slice" is king. that, my dears, is truly dreadful. i want real pizza.

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