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PIPPAMOUSE's Photo PIPPAMOUSE Posts: 4,098
11/13/17 1:08 P

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Im consistently surprised at how little food can be satisfying now. I mean, when I think about how much I used to eat, especially of high carb foods. Yikes!

Alesha
Minnesota
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52114ME's Photo 52114ME Posts: 527
11/13/17 12:11 P

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Yummy.

Isn't it amazing that only half the pizza is satisfying?

Joanne
Hollister, CA


 current weight: 208.0 
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APPLEVEE's Photo APPLEVEE SparkPoints: (34,761)
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11/12/17 12:06 P

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I made pizza last night. The recipe I found on SP called for 2 eggs 2 cups cauliflower and 2 cups cheese. - a bit different than this recipe. I added oregano and a bit of basil. It cooked up amazingly well. It held together beautifully and according to DH fulfilled his pizza craving. He ate 1/2 a 14 inch pizza so it must have been good! LOL! (even after I reminded him that was almost 2 cups of cheese including the topping!)

I don't have a pizza stone but I did use a perforated pizza pan and I used parchment to precook the base then removed the parchment to cook the toppings. I don't know if that made any difference but I felt like it would let it stay drier.

MY POINT: I guess the crust proportions are a bit flexible which is good to know if one has a shortage of an ingredient.

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52114ME's Photo 52114ME Posts: 527
11/9/17 12:52 A

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Since I had one I did use a pampered chef pizza stone with parchment paper.



Joanne
Hollister, CA


 current weight: 208.0 
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,532
11/9/17 12:40 A

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Very cool!!

youtu.be/XaCYSX5WE5M

He brings out some great points, but my personal thing was seeing the non-stick (TFal?) skillet. So I want to try it with our cast iron skillets. I think it will evaporate the steam etc better. Gotta go get the hard cheese!

Recipe is on the description info part of the video but he also has it in printer ready format at

www.myfoodchannel.com/cauliflower-pi
zz
a-crust/


Oh and the other thing I thought was that I have a pizza stone and I wondered how that would work to help make it crispy. Gotta go get some cauliflower and some cheese!!

Thanks for sharing the tip where it was located and I just posted what I found here, maybe more will go check it out!!

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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PIPPAMOUSE's Photo PIPPAMOUSE Posts: 4,098
11/8/17 9:33 P

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That looks way better than my attempt at cauliflower crust.


Alesha
Minnesota
Central time zone


 Pounds lost: 44.6 
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-JAMES-'s Photo -JAMES- Posts: 11,459
11/8/17 7:53 P

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That looks fantastic.

James


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


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52114ME's Photo 52114ME Posts: 527
11/8/17 9:23 A

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I searched on Youtube.
Used "the Best Cauliflower Pizza Crust" Chef Buck.

Joanne
Hollister, CA


 current weight: 208.0 
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190.5
170
PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,532
11/7/17 10:27 P

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Looks good! Which recipe or link to it? Or variation? I noticed one SparkRecipe for cauliflower crust had one set of process instructions, and then there was probably two or three other completely different methods being discussed and it got confusing. Apparently one way can leave a wetter crust that takes a lot longer to fully bake...

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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52114ME's Photo 52114ME Posts: 527
11/7/17 10:07 P

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Made my first cauliflower pizza. Definitely worth making again.

Next time I am going to weigh the cheese.

Joanne
Hollister, CA


 current weight: 208.0 
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190.5
170
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