hmmm.
thank you so much.
I made mine with
carmelized onion
roasted red pepper
roasted garlic
artichoke hearts
black olive
parm cheese
a little olive oil drizzled on top.

sorry, no pic (BURP)!
thanx again!

I have to let the cauliflower pizza rest a bit (10-15 minutes--it has to cool anyway) before I can pick it up. The cheese has to solidify a bit post-baking. The next day? It rocks my socks.

Ah, that might explain it then--I was baking it, then taking it out of the oven, putting the toppings on and sticking it in the broiler. I'll let it cool next time.

Yeah! The cheese goes gooey. The flash-broil is supposed to prevent that somewhat.

You might have better luck if you cool the crust for 30 minutes in the fridge before adding ingredients and popping them under the broiler.

When I do the zucchini crust I pat it out on parchment and cook according to Cleo's directions. I pull it out of the oven, let it cool a bit, top with another sheet of parchment and a second cookie sheet and flip it over. I peel off the first piece of parchment and cook the other side until it is browned and crispy.

Then I let it cool to room temp, add toppings, and broil. A little more work, but I prefer more of the browned flavor.

Cleo, you are a gift! I've been making your flax crackers with a little cumin in them and a sprinkling of salt on top. They are great! Especially if you can let them sit for a day so the cumin flavor comes out. Okay, the *one* I let sit for a day tasted more mexican. I haven't been successful letting the others sit!

If you use zucchini instead of cauliflower are the measurements still the same?

Also I have to admit I am concerned about how much cheese is in one pizza as pre atkins I could eat a whole pizza no problem, which would take me way over my daily allowance of cheese. Have I got this wrong or is it maybe the case that these are really filling without all the carby stuff so half a pizza would suffice, or something?!

I rarely want more than one or two pieces of this pizza probably because it doesn't have a bunch of carb filler in the crust.

If you check out Cleo's blog or her thread on Mexican foods in this subforum, you'll find the zucchini recipe. Proportions are the same -- 1 cup shredded zucchini to 1 cup cheese to 1 egg. I just find it easier to make, and the DH hates cauliflower and can pick out a dish with cauliflower in it at 100 paces.

Thanks LL - we overdosed on cauliflower when we started Atkins too, so it will definately be zucchini pizza for us!

I just made the zuchhini pizza. It was great, tasted very good...but the crust although not soggy, was sloppy. Cleo, how long do you suggest resting it for when it comes out of the oven?

Bimey-- I am extra careful to squeeze out the zucchini after shredding. Zukes, themselves, are a high-moisture veg, so I squeeze fists of them before tossing them with the egg and cheese.

For a zuke crust, you should let that baby rest for a good 20 minutes, especially if the mixture seemed soupy.

Another thing: If you pre-bake the dough, you can always pop it into the fridge for 30 before adding toppings and broiling. This helps keep the crust with as much integrity as possible when it just seems too moist.

I have had issues with zukes on occasion, and generally when I forgot to wring out the water. Still, it always eventually solidified post-baking.

I hope yours will turn out well for you!

Thanks for reposting this. I made it last night and loved it.

Cheers Cleo, I didn't wring it out so will do that next time fo sure! My bf LOVED it anyway and has requested it become a regular

OMG! I just saw the pictures and I swear they made my mouth water! I will def. be cooking the Lasagna roll ups this week. Thanks!

When I cook with shredded zucchini, I wrap it in a dish towel to squeeze out as much liquid as possible. Makes for more laundry, but dry zucchini!

I squeeze fistfulls of shredded zuke over the sink to press out the liquid. I'm too lazy to do more laundry.