I didn't love the cauliflower crust. I like the cheese and egg crust, but its floppy, lol. NEver tried the zucchini crust, sounds yummy!
My most favorite crust is a flax crust that I make, and it has hardly any carbs in it....I'll hunt for the recipe if anyone is interested. Its the absolute best one I've tried, I love it!
Omg my little stash of recipes in my kitchen drawer are gone! I'm really hoping my hubby put them somewhere else and didn't throw them away. I keep all my fave most used recipes there. Anyway, I m pretty sure this is the recipe I use for the flax pizza crust: http://www.food.com/recipe/flax-pizza-crust-374013
I tried to make these last night. I decided to "steam" the cauliflower...needless to say it didn't turn out as well as I had hoped. I left it too long and all the water evaporated, so it burned. Not only was the smell unbearable, it was no longer edible.
I'll try again tomorrow, because this really does sound like a terrific recipe. :-)
I usually boil the caulflower in a huge pot in a large amount of liquid - usually equal parts low-fat chicken broth and water.
When I made the "awful" cauliflower, it wasn't just undercooked, I hadn't cooked it my usual way with the broth and water. I didn't have any broth and I didn't use nearly as much water.
Not only was the texture off, the cauliflower flavor was also much more overpowering. I like cauliflower, but to get the most potato-like taste and texture, I think the more cooking liquid the better. I think the broth helps in that regard as well.
We get the steamable bags of cauliflower. I absolutely love them! So does the rest of the family. The 6 carbs are fantastic, and just like some before have mentioned, I am done with potatoes!! After I steam them in the microwave, I put them in my food processor with some butter, maybe some heavy cream. That's it! So easy, the hardest part is cleaning out the food processor!
I would love to try the cauliflower pizza and the spinach pizza! They both sound delish!
Pizza sauce isn't too bad if you look around for one. Especially since you don't use very much -- I think we only use 1/4 to 1/2c. for an entire pizza. Spaghetti sauce, though, is sugar hades!!! But many times, I just use tomato paste or tomato sauce jazzed up as staranew mentioned. And sometimes it's Alfredo. O.M.G. ALFREDO. hehehe
Great way to have your fiber.
