leah
Junior Member
Posts: 102
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Post by leah on Jul 13, 2013 15:55:11 GMT -5
I made this last night and it turned out super-eggy...my husband described it as a pizza flavored frittata. It tastes ok, but definitely wouldn't fool anyone into thinking that it's real pizza! Was my crust too thick, maybe? I did use fresh cauliflower and I wonder if I steamed it too long.
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Post by spencerrn on Jul 13, 2013 16:40:01 GMT -5
curious as to replies before I try this recipe.
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Post by Emily on Jul 14, 2013 18:07:52 GMT -5
The trick is to squeeze absolutely as much water out of the cauliflower as possible, and spread it as thin as possible. This will make the crust less eggy, less moist, and a bit crisper.
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Post by sweetsunshine on Jul 17, 2013 9:06:24 GMT -5
You definitely need to make sure all that moisture is squeezed out of the cauliflower. Using paper towels are very helpful. I lay a few on my pizza pan, dump on the pulsed cauliflower, lay another paper towel on top, and squish and squeeze until my paper towels are soaked. then back in the blender it goes. I also replace half of the mozzarella in the recipe with parmesan cheese, and it turns out fabulous! Everyone in my family loves it, and if we ever have leftovers, they are gobbled up for breakfast the next morning.
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leah
Junior Member
Posts: 102
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Post by leah on Jul 18, 2013 6:12:58 GMT -5
Ok, next time I will try that! I squeezed the cauliflower but didn't get much moisture out, so that must have been the problem. Thanks, ladies! I was afraid that it was a recipe that just wouldn't work for our family...my husband hates anything with an eggy taste and texture.
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nichollep
New Member
my goal weight is 130lb
Posts: 7
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Post by nichollep on Jul 18, 2013 19:53:37 GMT -5
I tried this recipe for the first time last night and was not pleased so much with it, and my husband just shook his head no at me. However i also made the one on the next page with flax and almond (speedy thin crust) i poured the batter into a foil lined small broil pan and it turned out great! my husband even liked it and wants me to try with a pesto sauce next time:)
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Post by joyfulmomof6 on Jul 29, 2013 21:20:01 GMT -5
I use fresh cauliflower. I absolutely love this recipe. My family thinks it tastes like ravioli filling.
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Post by thesplashwife on Sept 27, 2013 17:06:40 GMT -5
I made Fooled Ya Pizza crust today! Perfecto... By the way, here is a tip to help squeeze all the extra water out of the cauliflower. Place the cauliflower in a colander to drain the water, while the cauliflower is still in the colander nest a glass bowl against the cauliflower and press to squeeze more moisture out. Toss the cauliflower about and repeat squeezing a few more times. I followed their advice and flipped the crust after baking for 15-minutes. A tip for flipping, I laid another cookie pan on top of the crust and turned it over with the crust "sandwiched" between the pans. Oven-mitts on both hand! Put the cookie pan back in the oven and baked another 5-minutes. Yummy!
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dukie
New Member
Posts: 2
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Post by dukie on Oct 29, 2013 11:38:18 GMT -5
Ok I am sure I did something wrong because the dough never got crisp and didn't have much of a taste. So some questions- I used fresh cauliflower and grated it into rice size pieces. How much fresh cauliflower do you use to match the recipe's 16 oz frozen? Are you supposed to cook the fresh cauliflower? I didn't think so. I didn't drain any water out of the fresh. Should I have? I used a whole head of cauliflower but had no idea how much egg whites should be used. Probably made the dough too runny and that's why it never got crisp? Please help. I would love to have this recipe work
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Post by Emily on Oct 29, 2013 18:33:38 GMT -5
I would use 3 or 4 cups of fresh cauliflower florets in the recipe. I'm not sure of the exact amount - that's just a guess. You know, I've never gotten mine completely crisp either. It's not going to be like a crisp wheat crust. It will always be a little more bendy. But it should crisp on the outside at least a little, by spreading it super thin. It might take a little bit of practice to get this to work. Did you squeeze your cauliflower before you added the other ingredients? It could be that it was too wet. Vegetables have a lot of water in them that will come out in the hot oven. It works best to make the cauliflower as dry as possible before baking.
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dukie
New Member
Posts: 2
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Post by dukie on Oct 30, 2013 12:54:44 GMT -5
no just used the fresh cauliflower as is. I will try to get water out next time
Thanks!
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Post by Emily on Oct 30, 2013 15:32:16 GMT -5
The cauliflower should be cooked first, and then squeezed very well.
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