I tried this this past weekend and it was good. My crust wasn't crispy though. My mom even like it (better than I did) and wants me to make it again-like soon. She's even low carbing with me for 2 weeks......so far it's been 2 days:)

Cleochatra, you are only an hour South of me, and I think you need to open a LC Cafe'/Store!!!! Puhleeze!!!! Pretty please? I am so excited to have LC options that don't include weird gluey flours!

You are very sweet!!!

I would love to do that. It would be totally fun!

Yeah, I actually have always wanted to open a bakery or at least a cupcake bakery, and now I'm thinking it would be so cool to open a cupcake bakery that specializes in the special... like tons of flavors of regular cupcakes, cheesecake cupcakes, low fat cupcakes, low carb cupcakes, specific allergy free cupcakes and doggie cupcakes. Wouldn't that be great? All the people out there deprived of cupcakes could unite in one beautiful cupcake heaven! LOL!

Here are some crepes I made today (can't help with the cupcakes yet, but tomorrow I have something special)!



The recipe is on my blog. I almost posted it, but this is a pizza thread!

As an aside, wait until you see some of the new things you can do with the cauliflower crust! I'll have those soon.

Sheesh Cleochatra! How much time and money do you spend perfecting recipes? Those crepes look incredible... if I EVER get done with induction, I am SOOO there!

OMG. You should hear about the ones that DON'T turn out. I almost set my oven on fire a month ago trying to make oopsie croutons. They tasted like BUTT.

Moneywise, I don't spend much. We eat this stuff. Even if it takes me a week! Well, save for the stuff that tastes like butt.

You can totally have the crepes if you nix the berries. The cream, you're allowed 3 ounces a day on induction. :) everything else (save for the berries) are legal.

Okay, I think it's definitely a good idea to nix anything that tastes like butt. And I'm going to give you the benefit of the doubt as to how you determined what it tastes like, LOL!

I did make your cauliflower breadsticks and I loved them! Yay! Even more than the oopsies, which I have yet to perfect but adored as the bread-like substance surrounding my tuna fish sandwich :) But anyway, despite the fact that my husband watched me making and eating my cauliflower breadsticks and nearly puked on me at the thought, I enjoyed these little buggers in a very unholy way. So thanks for slaving away in the kitchen to create them. My tummy salutes you.

my DF is the same way, then I leave some floating around and he tries - then he's hooked :lol:

Cleo, I can't even thank you enough for posting all of your recipes!

TG I found this site. I was getting bored with the same old low carb stuff. I was just about ready to quit. Now I can eat my fav's and stay on my program!!! YAY!!!

Sierra! I am so glad you've found some recipes that are helping you! I have a lot more at the blog that I haven't posted here yet. I need to make more nacho chips.

I thought I should report the mistakes I made while trying to make Cauli-pizza.

I shredded some cauli, intending to cook it, but instead I put in the egg. Don't ask me why. So I went ahead and put in the cheese, and since it was already in a pan, I thought, why don't I cook it in the pan and then it will be round.

This worked fairly well, but since it was a pan instead of a skillet, it was difficult to turn, but I finally got it. So now I had a nice, golden brown pizza crust with partly cooked cauli in it.

Then I had some unshredded cauli left over, so I made a second batch, this time cooking the cauli first, then mixing the cheese and egg into the pan and browning it.

Browning it in a pan seems like a good idea.

Then I went to put on toppings and found that my jar of sauce had long since turned into a science experiment. Plus I was out of onions, no sweet peppers, just some pepperoni and a block of white cheddar. I had used the other half of my shredded mozzarella on the second pizza, so I tried to grate the cheese in my new fancy food processor.

This caused about $4 worth of Cabots "Seriously Sharp" cheddar to form a thin greasy layer on the inside of my new food processor. I scraped off chunks and distributed them around the pizzas.

Finally I browned up some sausage and put that on, and it turned out pretty good. Tasted good, held up about 50% as good as pizza. I think with a little practice browning it in a pan it will work really good.

Then some day I can get crazy and actually follow directions.

LOL! You are cool, man.

Tried this yesterday. Turned out surprisingly better than I expected. Smelled like cauliflower, but didn't taste like it. Hubby even liked it and he's hard to please. Thanks for sharing it! Next time I'm going to try the zucchini version.

The cauli-pizza recipe inspired me to splurge on a new non-stick pizza pan and a couple of silicon baking mats. My first attempt at cauli-crust resulted in a molecular bonding of the crust to my old pizza pan. The new 16" non-stick pizza pan is fantastic. I will have to try the mats out on a batch of cauli-bread sticks.

Cleo, I will be stopping by your blog to nab that crepe recipe. Hopefully I wont have to buy a new pan for that too! (It is getting expensive buying new equipment!!!)