PPC
03-14-2010, 11:23 AM
I feel like an imposter, being female and posting of all things, a recipe here on this very male board. But Girly Man, I do this because you asked. You deserve it because your posts often make me laugh - a good thing.
This is my tried and true version. Make it for someone and I bet they won't believe you it has cauliflower in it after tasting. My husband and children gobble this up.
Ingredients: one bag frozen cauliflower, 2 eggs or 3 eggwhites, 2 cups grated mozarrella cheese plus a little more for topping, italian seasoning, pizza sauce, ( I use Walmart brand as it only has 3 carbs,) toppings of your choice
*You take the bag of frozen cauliflower which equals 3 cups. Lightly steam it or micro wave it till just tender. (I never time this so I don't know how long.) Now, you have to press the water out of it. Just put it in a collander and squish with a plate or just take handfuls and press the water out into the sink. It's not a big deal.
*Now you have to get this cauliflower into rice sized pieces. You can grate it - messy but works. Or use a food processor for just a few seconds or you can simply mash it with a potato masher. I do this, it's not exactly rice sized but it's fine.
*To this cauli, add the two eggs, 2 cups of mozzarella, the italian seasoning and mix well.
*Get a large cookie sheet and put a piece of parchment paper on it the same size and spread the mixture onto this, starting in the middle and working out to the sides. Make sure the middle is not thick and the sides thin. Keep it even. The mixture should almost go to the ends of the length and width of the cookie sheet for a thin crust. Alternatively, you don't have to use the parchment paper, just oil the cookie sheet but it's a little harder to get the pieces off when it's done sometimes.
*Bake this at 450 for 20 m. The edges will get quite brown.
*You have to let it cool for several minutes before putting the toppings on. I then spread the pizza sauce and then only a little more mozzarella (the crust is cheesy so you don't need much) plus olives, pepperoni....you know whatever you like. Then broil till toppings are done, just takes a few minutes.
*You need to cut this pizza into smaller pieces rather than larger as they are easier to hold in your hand this way. Large pieces can be a little droopy unfortunately.
Note: The original recipe calls for 1 egg and 1 cup of mozzarella for every cup of cauliflower and you can try this but I have a big family so this is cheaper for me and works great. Also the original recipe calls for 1/2 tsp fennel, 1 tsp of oregano and 2 tsp of parsley for the crust. But I just throw in the italian seasoning and it still tastes great.
Some poeple use shredded zuchinni for a similar crust. They prefer the taste but I have never been able to squish enough water out of the zuchinni so my crust is always soggy with zuchinni.
Let me know if this recipe works for you.
This is my tried and true version. Make it for someone and I bet they won't believe you it has cauliflower in it after tasting. My husband and children gobble this up.
Ingredients: one bag frozen cauliflower, 2 eggs or 3 eggwhites, 2 cups grated mozarrella cheese plus a little more for topping, italian seasoning, pizza sauce, ( I use Walmart brand as it only has 3 carbs,) toppings of your choice
*You take the bag of frozen cauliflower which equals 3 cups. Lightly steam it or micro wave it till just tender. (I never time this so I don't know how long.) Now, you have to press the water out of it. Just put it in a collander and squish with a plate or just take handfuls and press the water out into the sink. It's not a big deal.
*Now you have to get this cauliflower into rice sized pieces. You can grate it - messy but works. Or use a food processor for just a few seconds or you can simply mash it with a potato masher. I do this, it's not exactly rice sized but it's fine.
*To this cauli, add the two eggs, 2 cups of mozzarella, the italian seasoning and mix well.
*Get a large cookie sheet and put a piece of parchment paper on it the same size and spread the mixture onto this, starting in the middle and working out to the sides. Make sure the middle is not thick and the sides thin. Keep it even. The mixture should almost go to the ends of the length and width of the cookie sheet for a thin crust. Alternatively, you don't have to use the parchment paper, just oil the cookie sheet but it's a little harder to get the pieces off when it's done sometimes.
*Bake this at 450 for 20 m. The edges will get quite brown.
*You have to let it cool for several minutes before putting the toppings on. I then spread the pizza sauce and then only a little more mozzarella (the crust is cheesy so you don't need much) plus olives, pepperoni....you know whatever you like. Then broil till toppings are done, just takes a few minutes.
*You need to cut this pizza into smaller pieces rather than larger as they are easier to hold in your hand this way. Large pieces can be a little droopy unfortunately.
Note: The original recipe calls for 1 egg and 1 cup of mozzarella for every cup of cauliflower and you can try this but I have a big family so this is cheaper for me and works great. Also the original recipe calls for 1/2 tsp fennel, 1 tsp of oregano and 2 tsp of parsley for the crust. But I just throw in the italian seasoning and it still tastes great.
Some poeple use shredded zuchinni for a similar crust. They prefer the taste but I have never been able to squish enough water out of the zuchinni so my crust is always soggy with zuchinni.
Let me know if this recipe works for you.