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  #151   ^
Old Fri, Jan-27-12, 17:15
FatBeGone5 FatBeGone5 is offline
Senior Member
Posts: 336
 
Plan: Atkins
Stats: 210/178.4/145 Female 5'4''
BF:
Progress: 49%
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I realize this is an old thread however, I just made the cauliflower pizza and WOW! I made a few adjustments but it turned out wonderfully! So yummy!!!
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  #152   ^
Old Fri, Jan-27-12, 19:54
big_loser's Avatar
big_loser big_loser is offline
fabulously me
Posts: 2,224
 
Plan: just lowest carbs poss
Stats: 242/242/130 Female 5ft 8
BF:
Progress: 0%
Location: Toronto
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how thick should it be? and grated mozzerella right?
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  #153   ^
Old Sat, Jan-28-12, 07:37
GSmitty GSmitty is offline
New Member
Posts: 5
 
Plan: Atkins
Stats: 322/219.5/150 Female 68.5
BF:
Progress: 60%
Location: Highland, Utah
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This is one of my favorite meals. Recently I decided to make it for dinner, but realized it was late and I didn't have a crust already made in the freezer. So I ended up just dumping everything together (crust, sauce, meats and all) in a bowl, mixed it, pressed it onto a lined cookie sheet and baked it like that. It came out perfect! And I saved myself the extra time of actually making a crust as well as having to store it frozen.
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  #154   ^
Old Sat, Jan-28-12, 19:01
FatBeGone5 FatBeGone5 is offline
Senior Member
Posts: 336
 
Plan: Atkins
Stats: 210/178.4/145 Female 5'4''
BF:
Progress: 49%
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I made the crust about 1/4'' thick...the thinner areas of the crust came out best, actually could hold and eat like "real" pizza, the thicker areas were a little mushy and I had to eat it with a fork, but it was still delicious! I tried to get AS MUCH moisture out of the cauliflower as possible...I used just shredded mozz from a bag. I mixed the cauli, egg, cheese with Mrs. Dash italian seasoning, and baked, and once cooked I added my sauce, veggies and more cheese and baked again. It's def worth trying!!!
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  #155   ^
Old Sat, Feb-04-12, 01:31
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
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I am so glad you like the recipe! It's amazing to see that four years after I made the recipe it's still well liked. I plan on making a zucchini pizza for the Super Bowl.
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  #156   ^
Old Sat, Feb-04-12, 08:15
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 3,199
 
Plan: High protein, lower fat
Stats: 000/000/145 Female 66
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
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How do you plan on making zucchini pizza? The same way only using zuck instead of cauli?
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  #157   ^
Old Sat, Feb-04-12, 09:30
Frugal Jen's Avatar
Frugal Jen Frugal Jen is offline
Dr. Atkins was Right
Posts: 181
 
Plan: Atkins (Breastfeeding)
Stats: 221/188.6/150 Female 64.5 inches
BF:
Progress: 46%
Location: A kitchen in Nashville.
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This is so funny; as Cleo already knows, this is one of the pizza crusts I reviewed this week! It really is great.

big loser: I made mine as thin as I could get it without putting holes in it; came out to about an 8-inch pizza.

Cleochatra, the link in your sig isn't working; it comes out http://http:yourlighterside.com/ , which the browsers can't render. Might wanna update it.

Last edited by Frugal Jen : Sat, Feb-04-12 at 09:40.
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  #158   ^
Old Sat, Feb-04-12, 22:49
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
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Jlx, I'm not sure if I'm allowed to link to the recipe on my site, but essentially, you just sub out cauliflower for zucchini. Make sure to squeeze the moisture out extra well since zukes tend to hole even more moisture than the cauliflower.

Thanks for the head up, Jen! I loved your review...
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  #159   ^
Old Sat, Mar-31-12, 06:13
Kirsteen's Avatar
Kirsteen Kirsteen is offline
Senior Member
Posts: 3,819
 
Plan: Atkins
Stats: 217/145/143 Female 171cm
BF:
Progress: 97%
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Thanks for this recipe. It sounds absolutely easy and I will try it.

Have you or anyone else tried cooking the cauliflower first, then just banging the lot into the food processor, or mashing it all together? I think I'll try it that way - it might be a lot less messy and fiddly than ricing it all first.
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  #160   ^
Old Sat, Mar-31-12, 07:30
Frugal Jen's Avatar
Frugal Jen Frugal Jen is offline
Dr. Atkins was Right
Posts: 181
 
Plan: Atkins (Breastfeeding)
Stats: 221/188.6/150 Female 64.5 inches
BF:
Progress: 46%
Location: A kitchen in Nashville.
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Kirsteen, I rice after cooking, but mashing or processing does sound even easier! Please let us know if it worked!
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  #161   ^
Old Sat, Mar-31-12, 09:32
Kirsteen's Avatar
Kirsteen Kirsteen is offline
Senior Member
Posts: 3,819
 
Plan: Atkins
Stats: 217/145/143 Female 171cm
BF:
Progress: 97%
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I will try to remember to let you know. We have the cauliflower on the shopping list, so hopefully it will be tried in the next week or two.

After that, I'll definitely try GSmitty's all-in-one suggestion.

Anything for an easy life suits me.
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  #162   ^
Old Sun, Apr-01-12, 14:42
GSmitty GSmitty is offline
New Member
Posts: 5
 
Plan: Atkins
Stats: 322/219.5/150 Female 68.5
BF:
Progress: 60%
Location: Highland, Utah
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Ricing is the easiest thing! Once cooked, I just leave it in the container in which it was cooked and chop it finely with a food chopper, the kind you pound with your hand. If you don't have one, you can quickly put it in a food processor.
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  #163   ^
Old Fri, Dec-13-13, 00:07
aj_cohn's Avatar
aj_cohn aj_cohn is offline
Senior Member
Posts: 3,948
 
Plan: Protein Power
Stats: 213/167/165 Male 65 in.
BF:35%/23%/20%
Progress: 96%
Location: United States
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I must've done something wrong — made the crust too thick perhaps. It came out very wet. I'm not sure that even thinner and crunchier, it would have reminded me of pizza. Maybe I should have riced the cauliflower after steaming it, instead of the other way around.
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