Re: How do I make cauliflower pizza crust crunchy?

[Guest guest]

I'd cook it longer, until desired consistency, changing to a lower temperature.

Mara

> My mom and I tried making the pizza with cauliflower crust ( recipe at

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-w\

ow-gold , sub SCD legal cheese like provolone for mozzarella). It tasted really

good, but the crust was limp, not the least bit crisp. Is there a trick to

making it crisp? Does it need to be a certain thickness?

>

> Thank you!

>

> Holly

> Crohn's

> SCD 12/01/08

>

>

>

>> Cauliflower Pizza Crust

>> ***NOTE*** On the site it says use Mozzarella which is illegal. *** I have

subbed a legal cheese in the recipe below.

>> http://goo.gl/qmM1

>> Cauliflower Pizza Crust

>> Ingredients:

>> 1 cup cooked, riced cauliflower (see recipe above)

>> 1 egg

>> 1 cup Havarti or other tolerated cheese

>> 1 tsp oregano

>> 2 tsp parsley

>> Directions:

>> Preheat oven to 450 degrees.

>> Spray a cookie sheet with non-stick spray.

>> In a medium bowl, combine cauliflower, egg and cheese. Press evenly onto the

pan. Sprinkle with oregano and parsley.

>> Bake at 450 degrees for 12-15 minutes

>>

>

>>

>> Cauliflower Bread or Pizza Crust

>> http://goo.gl/kFqJ

>> I guess she really did mean 40 minutes. EEK

>> Ingredients

>> 1 cup cauliflower, prepared (preparation explained below)

>> 1 egg

>> oregano

>> Directions

>> 1) to prepare the cauliflower, take a fresh NOT FROZEN cauliflower head and

cut the florets of and put them in a microwave safe bowl.

>> 2) DO NOT ADD ANY WATER OR LIQUIDS! put in the microwave on high for 40

minutes, mixing them half the way.

>> 3) with a potato masher, mash the cauliflower, if is still hard, cook a

little longer in the microwave.

>> 4) when completely cooked and finely mashed, measure a cup.

>> 5) mix 1 cup of the mashed cauliflower, and the egg.

>> 6) put on greased loaf pan making sure that it evenly distributed, sprinkle

with oregano, and bake at 450F for 20 minutes or until golden brown.

>> 7) if using for sandwiches, let cool down before using, if using for pizza as

soon as out of the oven add your pizza toppings and bake until the cheese is

melted.

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

At 04:57 PM 8/22/2010, you wrote:

My mom and I tried making the

pizza with cauliflower crust ( recipe at

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold

, sub SCD legal cheese like provolone for mozzarella). It tasted really

good, but the crust was limp, not the least bit crisp. Is there a trick

to making it crisp? Does it need to be a certain

thickness?

Hmm. I haven't tried cauliflower crust yet.

I wonder if a pizza stone would held draw out the moisture? I recently

found a set with two 8.5 inch round pizza stones. It wasn't hideously

expensive. (I just rescued them from the back yard. The beagle had them.

Don't ask me how... but at least I know they're sturdy!) I also have on

order a toaster-oven sized stone.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

That sounds like a good idea! We have a baking stone, but it's been used with

grains. I imagine that it's no good for SCD? It's kind of a moot point anyway,

because it's too big for the tiny toaster oven. I didn't know they made little

toaster oven stones. I'll have to look for one if my parents never get around to

buying a proper oven :-).

So your beagle has an affinity for bakeware. I used to have a dog who stole

women's undergarments, and then dragged them into the living room at the most

inappropriate times ;-).

Holly

Crohn's

SCD 12/01/08

> >My mom and I tried making the pizza with

> >cauliflower crust ( recipe at

>

><http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its\

-wow-gold>http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-w\

orth-its-wow-gold

> >, sub SCD legal cheese like provolone for

> >mozzarella). It tasted really good, but the

> >crust was limp, not the least bit crisp. Is

> >there a trick to making it crisp? Does it need to be a certain thickness?

>

> Hmm. I haven't tried cauliflower crust yet.

>

> I wonder if a pizza stone would held draw out the

> moisture? I recently found a set with two 8.5

> inch round pizza stones. It wasn't hideously

> expensive. (I just rescued them from the back

> yard. The beagle had them. Don't ask me how...

> but at least I know they're sturdy!) I also have

> on order a toaster-oven sized stone.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Does anyone know if there is another way to prep the cauliflower?  Microwaving something for 40 minutes seems scary?Also...is nutter butter really easier to digest than nut flour?  I am having trouble wrapping my brain around that one?

codyUC/ 2007SCD: 2 weeks-- cody schregerwww.codyjs.com

[Guest guest]

After ricing your cauliflower, bake it in the oven to remove a lot of the excess

water. Cauliflower absorbs water like crazy. It's not a super crispy crust but

mine was that " limp " either. I spread mine pretty thin too and flipped it over

during cooking.

You might even try lowering the temp and cooking a little longer to dry it out a

little more.

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> My mom and I tried making the pizza with cauliflower crust ( recipe at

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-w\

ow-gold , sub SCD legal cheese like provolone for mozzarella). It tasted really

good, but the crust was limp, not the least bit crisp. Is there a trick to

making it crisp? Does it need to be a certain thickness?

>

> Thank you!

>

> Holly

[Guest guest]

Not a bad price at all! I'll need to order one of these soonish :-).

Holly

Crohn's

SCD 12/01/08

> >That sounds like a good idea! We have a baking

> >stone, but it's been used with grains. I imagine

> >that it's no good for SCD? It's kind of a moot

> >point anyway, because it's too big for the tiny

> >toaster oven. I didn't know they made little

> >toaster oven stones. I'll have to look for one

> >if my parents never get around to buying a proper oven :-).

>

> I have this toaster oven baking stone on order,

> because we often take our toaster oven when we

> travel, and it occurred to me that if I could

> bake souffle bread a couple slices at a time, I

> wouldn't have to fill the refrigerator with it when we set out.

>

> http://www.amazon.com/gp/product/B000QJBNHY/ref=oss_product

>

> It hasn't shipped yet, but the price wasn't bad.

>

> >So your beagle has an affinity for bakeware. I

> >used to have a dog who stole women's

> >undergarments, and then dragged them into the

> >living room at the most inappropriate times ;-).

>

> Oh, yes, no doubt. The Beagle is... the Beagle. I

> would not have chosen a beagle, but then, I

> didn't choose her. She chose us, by turning up on

> our doorstep, cold, hungry, and scared, on a

> winter night. No way in hades was I going to dump her back on the street.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

We made the crust thin, but I guess we didn't bake it long enough. It was a

little chaotic. We have a little toaster oven, so the cauliflower crust was

baked, then my dad's non-SCD pizza was baked, and then the cauliflower pizza was

put in again to finish baking with the toppings on it. Next time I'll make sure

to leave it in longer :-).

Holly

Crohn's

SCD 12/01/08

> >

> > My mom and I tried making the pizza with cauliflower crust ( recipe at

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-w\

ow-gold , sub SCD legal cheese like provolone for mozzarella). It tasted really

good, but the crust was limp, not the least bit crisp. Is there a trick to

making it crisp? Does it need to be a certain thickness?

> >

> > Thank you!

> >

> > Holly

>