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Tips for Medifast cauliflower pizza?

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So, I might have had my hopes up a little too high with the cauliflower pizza... It was still a little mushy (like a cauliflower omlett) when I ate it and I was hoping it would be crunchy- did I just not bake it long enough? Should I have mashed the cauliflower better or spread it thinner? I made a a double serving and baked it for 17 minutes but I live in CO so maybe the altitude required more? It was still edible but how can I get the crunch I wanted?..

Comments (6)

It's never going to be like an actual pizza, but it gets way closer than an omelet! Have you looked at Kurz's guide? She's the one that I learned from and I now make these pretty regularly. To start with, I noticed you mentioned "mashing" the cauliflower. You need to start with raw cauliflower that has been grated or shredded. You may also need to bake your crusts longer and/or at a higher temperature. Once you remove them and they have cooled you should actually be able to pick each crust up. As Kurz suggests, I make a few at a time and once they are cool slide them into a ziploc bag and freeze them.

Yummy and very satisfying...

Comment #1

Can someone post the recipe? I have not heard of this yet but it sounds great!..

Comment #2

Here is Kurzweil's recipe, but definitely do a search for it (it may be in Medifast Connection instead of Recipes) because she does a funny running commentary and also includes pictures at each stage of the process..

Cauliflower Pizza Crust (Kurzweil).

The basics of one crust are:.

1 cup shredded cauliflower (2/3 Green).

1 oz low fat ricotta with 2 - 3 g of fat/oz (1/8 Lean).

1 oz light mozzarella with 3 - 6 g of fat/oz (2/8 Lean).

1/4 cup Egg Beaters (1/8 Lean).

Seasonings to taste (count as condiments).

Spread out into a circle on sprayed parchment paper and bake at 425ish for 45 - 60 minutes (MUCH longer than I've seen in all other recipes... which all turned out kind of mushy for me... I like it crispier.).

Spread out into a circle on sprayed parchment paper on a cookie sheet and bake at 425ish for 45 - 60 minutes (MUCH longer than I've seen in all other recipes... which all turned out kind of mushy for me... I like it crispier.) I bake for 40 minutes straight at just below 425 without even looking at them, first. Then I take them out and flip them. When flipping them, make sure you get the spatula under all parts first, it can stick in areas and break/fold your crust. Return to the oven for another 15-20 minutes until crispy.

The above recipe is one full L&G, which makes life soooo much easier for me. I happen to love the taste, but you can season or change anything as long as you add up the L&Gs/condiments..

Note: if you are making more than one, the weight of these ingredients for one crust (uncooked) is right around 228 - 229 grams..

Cool on a rack. When cooled can go into the freezer in Ziploc bag..

The toppings I use are :.

1/4 cup tomato puree (cleared by nutrition support as a green, so this is the other 1/3 green).

2 oz light 3 cheese blend with 3 - 6 g of fat/oz (the other half of your lean)..

Comment #3

I found that I had to lower the oven temp and bake it MUCH longer. I also managed to flip it about 3/4 way through so that it got crispy on both sides...

Comment #4



Here is the recipe and photo guide. I just made these and baked at 425 for 40 minutes. They were crunchy. Maybe you do have to adjust your times...

Comment #5

Other than having to bake the crusts at a lower temperature of 400 (mine burned the first time), Kurz's recipe was great for me!.

Now, I only use 1/8 C of tomato sauce (instead of the 1/4 C she recommends) because I don't like a lot of sauce, and I add mushrooms to mine to make up the difference. So good!..

Comment #6


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

 

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