Just tried cauliflower pizza base

[Radders]

I took advantage of the fact that Mr Radders, who normally cooks, is laid up nursing injuries from an argument between his bike and a slippery speed bump to make a cauliflower pizza base. It was OK, but on balance I think I will continue with the low carb tortillas from the low carb megastore - a lot less hassle and mess, and easier to eat. Clearly the downside is one less portion of veg but that's easily remedied!
Has anyone else tried freezing this? The resulting pizza was too much to eat in one go (I used a normal pizza base for Mr Radders' version) but the recipe says it doesn't keep.

 

[Mark Parrott]

I made the cauliflower pizza months ago. It was nice, but needed a knife & fork. I recommend you trying the fat head pizza, which I have put in the recipe section. It is very realistic & can hold the weight of the topping.

 

[Radders]

Thanks Mark, sounds good, although I don't like mozzarella so would it work with proper cheese?

 

[KookyCat]

You can freeze the cauli pizza, I do. I like the fathead pizza the best, but I've been experimenting with the cauliflower base and have discovered the way to get it less moist is to leave the cauli to air dry after it's been blitzed or better still dehydrate it a bit in the oven first. I actually don't like regular pizza ( too much cheese for me) but I'm quite obsessed with making my own! The cauli pizza is also really nice cold for lunch.

 

[Mark Parrott]

Thanks Mark, sounds good, although I don't like mozzarella so would it work with proper cheese?

No harm in trying l suppose, but may be best using a mild cheese. Unless, of course, you are a cheese head.

 

[Radders]

No harm in trying l suppose, but may be best using a mild cheese. Unless, of course, you are a cheese head.

I've never thought of myself as a cheese head, but I guess I might fit that description! Where do you get almond flour from?

 

[Mark Parrott]

Lidls. Its sold as ground almonds. Small bags but cheapest around.

 

[Radders]

Lidls. Its sold as ground almonds. Small bags but cheapest around.

Apparently, ground almonds aren't the same as almond flour. I forget which thread it was but I found that out on here. Mind you if you've been successful using ground almonds then that's good enough for me! Apparently almond flour is less fatty.

 

[Mark Parrott]

There is a difference, but l find ground almonds work just fine. If you want proper almond flour, then try buywholefoodsonline.com. They have all the weird ingredients us diabetics use at reasonable prices.

 

[Shivles]

Fat head dough for sure! I made with ground almond too and it worked great

 

[Radders]

There is a difference, but l find ground almonds work just fine. If you want proper almond flour, then try buywholefoodsonline.com. They have all the weird ingredients us diabetics use at reasonable prices.

Thanks Mark, that's very helpful. I might try both and compare!

 

[DeusXM]

Thanks Mark, sounds good, although I don't like mozzarella so would it work with proper cheese?

Probably not. One of the reasons mozzarella works is because it has an elasticky, rubbery texture once heated and cooled. I would say though that you can't really taste the mozzarella once it's made into the base (particularly if you use Boursin instead of cream cheese).

Plus....how do you have a pizza without mozzarella?

 

[Radders]

Probably not. One of the reasons mozzarella works is because it has an elasticky, rubbery texture once heated and cooled. I would say though that you can't really taste the mozzarella once it's made into the base (particularly if you use Boursin instead of cream cheese).

Plus....how do you have a pizza without mozzarella?

Proper cheese!
Mature cheddar. Yum.

 

[Martin Canty]

They have all the weird ingredients us diabetics use at reasonable prices

Strangely enough, our local supermarkets sell guar gum, almond & coconut flour & a whole host of weird ingredients...... But can't get fresh wild seafood despite being about 100 miles from the Pacific Ocean.... Grrr, I had more of a selection in St Louis which is about as far from any ocean than you can get.

 

[Mark Parrott]

Sadly, UK supermarkets are way behind the US for stocking these items, but it is slowly changing.

 

[DeusXM]

Proper cheese!
Mature cheddar. Yum.

I love cheddar too, but for me it's too oily when put on a pizza and makes everything go soggy. Plus the taste overwhelms the rest of the pizza. Of course, everyone's different - I'm very picky about cheese with mould involved (I can just about cope with brie if it's very young but I wouldn't go near stilton or gorgonzola!), for instance.

There's a cheese for every occasion...

 

[Martin Canty]

cope with brie if it's very young but I wouldn't go near stilton or gorgonzola

Oh, the days of real cheese boards..... where it just was not the right temperature unless the Brie was walking.....

 

[Radders]

I love cheddar too, but for me it's too oily when put on a pizza and makes everything go soggy. Plus the taste overwhelms the rest of the pizza. Of course, everyone's different - I'm very picky about cheese with mould involved (I can just about cope with brie if it's very young but I wouldn't go near stilton or gorgonzola!), for instance.

There's a cheese for every occasion...

I don't recognise this behaviour in my cheddar - in fact I added more on the second half of my cauli cheese pizza last night - it does freeze by the way. I don't like mouldy cheese either.

 

[DeusXM]

where it just was not the right temperature unless the Brie was walking.....

Eurgh, it tastes like the smell of hair dye....