02-10-2019, 10:56 AM
#21
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I tried the cauliflower crust.   It does taste like cauliflower.  I did not like it at all.

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 02-10-2019, 01:21 PM
#22
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(02-10-2019, 10:56 AM)TheLegalRazor Wrote: I tried the cauliflower crust.   It does taste like cauliflower.  I did not like it at all.

Mad I hate cauliflower...That's pretty bad.... Hmm

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 02-10-2019, 03:44 PM
#23
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Cauliflower crust was great! Need to get a pizza stone for my new kitchen and that should keep it crispy all the way through.

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 02-11-2019, 05:40 AM
#24
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Well, sort of pizza related...

I've wanted to try this for years and either forgot to or wanted other bread. This w/e I made a recipe of ATKs thin crust pizza dough. It makes 2 13" pizzas. In a few days, after it's long fermentation (for flavor development), I'll do my best to turn it into a loaf of bread.

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 02-24-2019, 02:08 PM
#25
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Your pizzas look very tasty. Today I think, too, to cook! I think to make an ordinary Margarita.

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 03-23-2020, 10:47 PM
#26
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Your's Pizza is looking great. I also made a Pepperoni Pizza with Crispy Bacon in WoodFired Pizza Oven.

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 03-24-2020, 05:19 AM
#27
  • RyznRio
  • Active Member
  • Connecticut
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(02-10-2019, 03:44 PM)Red One Wrote: Cauliflower crust was great!  Need to get a pizza stone for my new kitchen and that should keep it crispy all the way through.

now that you have had Cauliflower LETS GET READY TO RUMBLE...

try pizza with a spaghetti squash crust. Zucchini noodles work fine too. 

I have to be gluten free due to an auto immune response to that pesky protein but that arugula and prosciutto pizza looked superb.

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 03-24-2020, 06:36 AM
#28
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Pizza with a cheese crust, just cheese (domestic provolone or mozzarella), works fine too. It also works for keto. Tip, mix a bit of beaten egg into the shredded cheese before putting it in the pan to crisp up and form the crust. The egg helps to keep it a bit more tender, but it works without the egg too, it's just a more rugged crust without it. Or make pizza dip, all the flavor of pizza but of course without the flavor of the yeast dough. I use cauliflower florets for scooping up the dip which of course is used as part of the main meal so dip heavily and put lots on a floret.

FWIW, the crust is made first and fried to firm it up, then when it's ready the pizza is built on top of it, with more cheese.

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