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+-- Thread: Cauliflower-Crust Pizza: The next step (/showthread.php?tid=172092)
Cauliflower-Crust Pizza: The next step - labradors - 07-26-2015
After making the Cauliflower-Crust Pizza, the other night, I had a little of the "riced" cauliflower left, but no more sauce or mozzarella.
Originally, I had considered getting more cheese, etc., but I decided to experiment a bit.
One thing that kept sticking in my mind was the fact that the pizza recipe referred to the food-processed cauliflower as "riced."
Since the amount of cauliflower that I already had "riced" was only enough for about one of the pizzas, I went ahead and processed more - this time, using some chicken stock in the microwave-cooking step.
After that, I added some leftover chicken, leftover gravy, cooked mushrooms, par-cooked broccoli and sautéed onions, then baked it all as a "chicken-and-'rice'" casserole.
It was excellent! This turned out to be a great way to make something low carb (indeed: no pasta and no rice) and it tasted great!
Now I'll have to try this substitution in other rice recipes (although I doubt it would work with risotto).
Re: Cauliflower-Crust Pizza: The next step - cjs - 07-27-2015
What a great way to 'repurpose' (as Chopped says...) an ingredient.
Re: Cauliflower-Crust Pizza: The next step - Mare749 - 07-27-2015
Pretty amazing all the things you can do with cauliflower. We really liked the pizza and not just for the low carb value either. Your new dish sounds good, too.
Re: Cauliflower-Crust Pizza: The next step - Gourmet_Mom - 07-30-2015
Good idea, Labs! My friend's Olive Garden Soup subs cauliflower for rice and we love it!
Re: Cauliflower-Crust Pizza: The next step - labradors - 07-30-2015
Cool, Daphne. Which of the soups is that? Could you post the recipe (or a link thereto), please?
Re: Cauliflower-Crust Pizza: The next step - Gourmet_Mom - 07-31-2015
Here it is, Labs! If you give it a try, I hope you enjoy it as much as we did. As hot as it is, I'm still tempted to make it. But I'm afraid my family would think I'm crazy! LOL
http://www.forums.cuisineathome.com/ubbt...true#Post160026