For all you pizza lovers... Doughless Pizza Recipe :)

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Replies

  • monmay01
    monmay01 Posts: 31 Member
    bump :)
  • dargytaylor
    dargytaylor Posts: 840 Member
    sounds awesome!! will be trying soon.......thanks!!
  • raisingbabyk
    raisingbabyk Posts: 442 Member
    bump
  • 1grammie
    1grammie Posts: 163
    bump
  • angela5168
    angela5168 Posts: 18
    bump
  • Newnanax3
    Newnanax3 Posts: 192 Member
    I made this for dinner tonight, omg it is awesome. I splurged and cooked up one link of hot turkey sausage ( 140 calories), and added that to the finished meal. It came out to 672 calories for a 9" round pizza. Thank You for sharing:flowerforyou:
  • RoxyMoxie
    RoxyMoxie Posts: 38 Member
    Bump
  • misty589
    misty589 Posts: 319 Member
    so we just had this for supper. The kids have gobbled it down and I'm on the fence. I double the recipe to make a bigger pizza (around 15 inch round) and I think next time I'll only use one egg in a doubled recipe, I think it will still hold together and won't have so much of an egg-y taste. the only other thing I would change is to put less cheese on top of the pizza since there is cheese IN the crust. (oh and I didn't precook my onions or red pepper because I don't mind them crunchy) all in all, we'll probably eat it again, but I wouldn't say it's exactly like "real" pizza
  • Persipan
    Persipan Posts: 85 Member
    I just had this for dinner and I did really enjoy it, but I can't get away from the fact that it's got a LOT of cheese in it, which makes it a rather more calorific meal than I'd usually have at the moment. It would be a great option for anyone looking for something gluten-free, though.
  • misty589
    misty589 Posts: 319 Member
    I thought that about the cheese too. I'm thinking I will cut the cheese in half, use one egg, and more cauliflower next time and see how it turns out. I may add a little milk or water if it seems a little dry, we'll see how it goes! It was much higher in calories that I was thinking it would be (D'uh moment, I guess lol) I'll probably toss in a little bit of ground flax too, I love flax :)
  • tameejean
    tameejean Posts: 197 Member
    Bump!
  • ajlarz
    ajlarz Posts: 155 Member
    I tried this last weekend and loved it! I used half as much of the shredded cheese in the crust though to cut some of the calories out. I actually made a large pizza for the whole family, so I trippled the recipe (still only using less than half the cheese)The only thing I wish I could figure out is how to get the crust a bit crispier? The edges are perfect but the middle is a bit more soft. Any suggestions?
  • misty589
    misty589 Posts: 319 Member
    maybe press it out really thin? I wonder if you baked it for a longer period at a lower temp if it would have more time to dry out in the middle?
  • mlbazemore
    mlbazemore Posts: 252 Member
    bump
  • jsteinberg87
    jsteinberg87 Posts: 146 Member
    All good input. I'll say that I use a dry mozzerella cheese, shredded, and its also light. I do feel though that it needs some kind of *binder* and I don't mind the egg taste, though I have used just egg whites to bind it together. When baking the crust, it might help tp make it all the same *thickness* if you are having problems cooking the center. If the edges still burn too fast, I suggest you cooking it at a lower temp, for a little bit longer. I hope this helps, alot of oven teperatures range.... alot actually - so baking anything is a little more difficult when there can be varying temperatures. Most definitely reccomend squeezing any water out of the cauliflower after ricing. I have used cheese cloth, or even a clean kitchen towel. It helps eliminate any moisture that the veggie is giving off. These are all things I'm learning along the way to make for a better pizza in the end. Also the dry shredded LIGHT mozzerella tends to be a little more dry than regular shredded mozz... don't know if thats just me or because I wrung out any extra moisture from the cauliflower before. But thanks for all the tips and criticisms. It helps me try to perfect the recipe. I tend to not use as much cheese on top since its in the crust, but thats just me personally. And yes, cooking the veggies on the side helps remove moisture tremendously! :)
  • jsteinberg87
    jsteinberg87 Posts: 146 Member
    maybe press it out really thin? I wonder if you baked it for a longer period at a lower temp if it would have more time to dry out in the middle?

    Thats probably a great idea. I just posted something below that is similar to this idea. No doubt a lower temp for a longer time would help out a lot if anyone has moisture problems. And in the middle is harder to crisp, especially on a baking sheet. If you think about real pizza, it usually goes into a REALLY HOT OVEN without any kind of sheet, especially a brick oven. It cooks it from the bottom and top. I like crispy pizza sometimes, so its not exactly easy to remove the moisture in an oven. I wish I had almost like... a ceramic baking sheet. I feel like then it could cook more evenly in less time!
  • Newstart5
    Newstart5 Posts: 31
    bump
  • sarah8180
    sarah8180 Posts: 3
    I tried making a healthy pizza using a tortilla wrap as the base. Was quite a nice quick lunchtime snack! I used salsa as the sauce, bit of cheese and ham etc and put under the grill for a bit was quite nice!
  • ajlarz
    ajlarz Posts: 155 Member
    Thanks for all of the tips! Next time I think I will try a few different things: use a "drier" cheese, make the crust as thin as possible (and even!), and I am also going to try to bake it on a stone (Pampered Chef type of stone)...they are known for sucking in moisture. I'll let you all know how it turns out when I get a chance to try it!
  • JamesonsMommy
    JamesonsMommy Posts: 771 Member
    BUMP!!
  • catwrangler
    catwrangler Posts: 918 Member
    Made it, loved it, will make it again. That crust could be used in many different ways, even as a dessert I betcha!
  • k_stump_13
    k_stump_13 Posts: 21 Member
    Bump
  • Ritala1987
    Ritala1987 Posts: 135 Member
    Bump!
  • glenda_ok
    glenda_ok Posts: 54 Member
    bump
  • wannabesexymama
    wannabesexymama Posts: 367 Member
    This sounds Ohh so Yummy!!!
  • rosalee87
    rosalee87 Posts: 221 Member
    I've gotta try this.
  • coyoteo
    coyoteo Posts: 532 Member
    Yea! Now I know what to make for supper!
  • BeeElMarvin
    BeeElMarvin Posts: 2,086 Member
    We had this a couple of weeks ago. It was amazing! We found that if you steam the cauliflower and let it drain - both before and after you rice it, it will come out less MOIST. Also, we added about 2 tsp. of whole grain flour into the crust to bind it.
  • annanoel21
    annanoel21 Posts: 87 Member
    I know this sounds crazy. Pizza dough out of cauliflower!!!!?? Let me tell you. Its amazing. You can make this on a baking sheet and cut into squares if you wish.... Literally the entire pizza is around 430 calories. Best thing EVER to suit your pizza craving!

    Ingredients

    •1 cup cooked, riced cauliflower
    •1 cup shredded mozzarella cheese
    •1 egg, beaten
    •1 teaspoon dried oregano
    •½ teaspoon crushed garlic
    •½ teaspoon garlic salt
    •olive oil (optional)
    •pizza sauce, shredded cheese and choice of your toppings*
    Instructions

    To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

    To Make the Pizza Crust:

    1.Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
    2.In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
    3.Bake at 450 degrees for 15 minutes.
    4.Remove from oven.
    5.To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
    *Note: Toppings need to be precooked since you are only broiling for a few minutes.

    I just bought ingredients to make this. Going to try it tonight!
  • TriumphNow
    TriumphNow Posts: 526 Member
    I think I'll have to try this one. Thanks :)
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