Cauliflower pizza crust review

Sunday, January 12, 2014

Well, I knew getting the water out of the cauliflower was important, so I put it in my food processor and then it went through two separate towel wringings. So far so good, right? Then my brain stopped working and I added fresh mozzarella to it...which has a high water content. DOH! Into the oven it went, and my oven doesn't heat very well, so 30 minutes later it was golden brown but still soggy...not chewy. I was hungry and tired and so I threw some pizza sauce on that sucker and added more fresh mozzarella. In future note to self to also put the cheese through a few towels. ..Anyway, once it was baked through I tucked in and it was...edible. But then again I was really hungry. In all fairness, best damn cauliflower I've ever eaten in my life (full disclosure: low threshold standards here). But pizza crust? Uh, no. Perhaps it will work better with less water?

In other food news, I made this awesome broccoli cheese soup today: http://www.peasandcrayons.com/
li-and-cheese-soup.html. Highly recommended recipe. I did not go easy on the cream or cheese, but did pretty well with my 'stop eating when you are full' rule. We'll see in a few weeks whether the French approach is working (i.e. enjoying rich food but in serious moderation). At any rate, I definitely don't feel like I'm on a diet, and my body feels pretty good, although I'm still battling that cough.

For dinner I had more of the BLT/feta salad. My avocados aren't ripe so alas... Still, damn that salad is a serious party in my mouth.
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Member Comments About This Blog Post
    I found the same thing. I thought it was because I did not use low fat cheese as it is hard to come by in this area. I will try again and cook the heck out of it before I give up on it.
    2647 days ago
    2648 days ago
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