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