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Cauliflower pizza tips on Medifast

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I'm so sorry - this is a cross post.... I meant to post this here but, posted it in the wrong forum so I'm cutting and pasting it here.

I adore cauliflower pizza. I eat it just about every day. I had resigned myself to thinking that I'll never get a truly crispy crust that I can pick up. I didn't really care - I love the taste so it didn't really matter. But..... I think I've figured out a way to make the crust crispy and able to be picked up..

Tonight I made the crust as usual (1 cup cauliflower, 1/2 cup 2% cheese, 1/4 cup egg beaters) baked at 425 until brown..

But, instead of mozzarella which I usually use, tonight I used Kraft 2% Mexican 4 cheese blend - it's a combo of mozzarella, colby, jack and cheddar. Mozzarella is a pretty soft/moist cheese so the combination with the dry cheeses - jack, colby and cheddar really helped to make the crust crisp up. And, it didn't change the flavor at all. I was able to pick it up like regular pizza and the ends were super crispy - just like pizza crust!..

Comments (13)

Thanks for the tip about the cheese - it sounds delicious...

Comment #1

What kind of dish do you bake it in....casserole?..

Comment #2

I pam spray a cookie sheet and bake....try to get it to be as thin as possible and that should also help with the softer middle...

Comment #3

Is this the recipe? I have seen several recipes. Do you rice your cauliflower or blend it like Mashed Cauliflower?..

Comment #4

I shred the cauliflower - you can use a ricer. I leave it raw, mix it with the egg and cheese and then spread it out on a piece of parchment paper into the shape of a pizza crust. Bake at 425 until lightly browned then add toppings and bake until top cheese is melted...

Comment #5

You don't boil it first? I was softening it first and then following he recipe! Maybe cooking first is why it was mushy! Thanks..

Comment #6

This sounds good...but I have a question. I love raw cauliflower, but don't like it cookeed. Does the crust have a ''cooked'' cauliflower taste, or not?..

Comment #7

EJ - no, I don't cook it first. Some people do but, I don't think it's necessary. You're cooking it tin the oven when you make your crust so, in my opinion, cooking it twice leads to a mushier crust.

Cindy - that's the wonderful thing about cooked cauliflower - it doesn't really taste like much. So, people turn cauliflower into "rice" "mashed potatoes" "pizza crust" "bread sticks" etc..... when it's cooked, to me, it really becomes a neutral flavor that takes on the flavors of the other foods you mix it with...

Comment #8

I always buy the frozen califlower but when I run out I would like to try the raw. If I don't have a ricer or food processor what would be the cheapest/easiest way to rice the califlower? thanks for your help..

Berni..

Comment #9

You could chop it finely with a knife or grate it on a cheese grater...

Comment #10

Hey all,.

I'm brand new...yesterday was Day 1. I'm a bit confused about this receipe is this for the crust alone and then you are adding toppings? Or is this the entire pizza? I'm gonna try it tonight but want to be sure I've got it right. Thanks!..

Comment #11

Skinny Girl - the recipe I posted above is not a complete meal - it's the crust only.

1 cup cauliflower = 2 of your "green" portions.

2oz moderate fat cheese = 1/2 of your lean.

1/4 cup egg beaters = 1/8 of your lean.

So, for your toppings, you can include another green and 1.75 additional ounces of moderate fat cheese..

If you use fat free or low fat (no more than 1-1.5 gram fat per ounce) cheese, you get a total of 6oz cheese.

So for me, a complete lean and green is 2oz cheese, 1 cup cauliflower and 1/4 cup egg beaters in the crust. And then I add another veggie for my topping - sauteed spinach, roasted eggplant and diced tomatoes are my favorites. And then I top with 2oz cheese and bake again until melted...

Comment #12

I made this today and it was wonderful. I cooked the "crust" for 20minutes in a pie pan, then cooked the pizza with toppings for ~12min.......i had no problem lifting up the pieces. thanks for the recipe........i never thought it would be so good! i'm glad I froze two extra crusts.........

Comment #13


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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