Never ending induction recipes

[MissyC]

Okay so I tried this last night. It was yummy but I was not able to get the crust to be crispy. I also was a moron and put it down on wax paper since the cheese melting might stick to the pan. probably not smart as I had to peel the wax off of the crust once it cooled. Any tricks to thickening this up so it's more like real pizza and less "calzone gone bad"?

Originally Posted by Elsie150

Cauliflower Pizza...yes...good enough to fool my 12 yo veggie hating son. He ate two pieces. You should have seen his face when I told him it was cauliflower! So funny! Watch your cheese limits on this one. You need to share it!

http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5299

Here's the original recipe:

I Can't Believe it's Cauliflower Pizza Crust!




You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

[liv]

Not sure what you mean my thickening up
But completely crispy you cannot get it. What I do is to make sure I super squiz the cauliflower so that I get the maximum amount of water out of it. I use baking paper to bake it on. And if the crust cooperates I will turn it and bake it upside down for a few more minutes. I think it is super good.

[MissyC]

Yeah it was probably too wet. Can I attempt this with raw cauliflower?

[liv]

You can attempt it but I am not sure how that would work

[Elsie150]

I used fresh cauliflower and just chopped and mashed it. Try cooking the crust alone first then add the toppings. This will help a bit. I don't know if you will every get it crispy crispy tho. Maybe if you fried it a bit after you baked it? Hmmm??? To much work for me...lolz! I don't mind it a little softer.

[Momma2threegirls]

I have problems with it sticking. I can get it sort of crispy. I made it with fresh and frozen. You've got to drain it realy well. I ring it in a clean flour sack towel.

It is always delicious!

[ejagno]

I just have to share. I've always avoided cauliflower because I really didn't care for the blandness of it. Bland food and cajuns just don't mix. I was REALLY wanting a potato for some reason. In an effort to curb this craving I decided to give the mashed cauliflower a chance. It was absolutely amazingly delicious. Woo hooooooo!!!!

The only problem with that is it was so tempting to eat the entire bowl in one sitting. For some reason I just know that this would not be an induction friendly move. This brings me to my question. All of these recipes are nice but I haven't noticed where portion size is mentioned on most of them. For instance on the mashed cauliflower, what is the recommended portion size? Is this measured before it is processed are does someone have a prepared serving size? All I added was 1/8 C. Heavy cream, 2 ouces of cream cheese and salt as well as pepper to a large head of cauliflower florettes.

Now I can't wait to try the cauliflower rice. We eat rice with everything down here and I tried okra gumbo today with no rice and I really miss it.

Thanks everyone for sharing your wonderful recipes.

[sham]

These recipes are simple and sound delicious Im definately starting to try some tomorrow.Thanks everyone for sharing.

[Elsie150]

bumpity bump