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Old 09-12-2012, 06:57 PM   #16  
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This is hands down the MOST interesting recipe I've ever read! I'm going to have to try this for sure! I think adding a bit of flax meal to it is a good idea.
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Old 02-11-2014, 05:17 PM   #17  
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Years ago, I saw a show on pizza making. I was intrigued when a chef put the cheese on the crust first, then added the sauce. I have been doing it that way ever since, and I find that it does help keep the crust a bit crispier.

I originally thought that it would make the pizza look/taste weird, but it doesn't.
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Old 03-14-2015, 11:23 AM   #18  
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Default Hints for firm cauliflower crust

I grated the cauliflower and then baked it (to help some of the moisture evaporate. Then I squeezed the bejezus out of the cooked cauliflower to get more liquid out of it (I even wrapped it on a tea towel and danced on it )
When cooking it, I followed eat fat loose fat blog (crispy cauliflower pizza crust)- I flipped the crust 1/2 way thru the cooking time to firm up both sides PRIOR to adding sauce.
When it was time to sauce it, I made sure I had reduced (cooked down the sauce to thicken it) the sauce, dressed the "pizza" and then baked it on a cookie cooling rack on the oven grated (I used the cooling rack to add support to the pizza crust and allow the heat to dry it more.)
Came out great- easy to hold and did not require a fork and knife.
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