I tried the recipe again, this time squeezing out the excess liquid and using the silicon baking mat, and the crust came out beautifully and just as tasty as expected!
I did learn not to get the cauli too dry using this method or my recipe needs extra liquid. This might make it stretch further with being more filling too!
Your pictures make me want to make a batch tonight!
I would say that fresh mozzarella would be ok for the topping but another cheese would be better in the crust.I struggle with the squeezing of the water when it’s boiling hot!
To squeeze the water out while it is hot, place the cauliflower in a towel and twist the top until it is tight and then use a bowl, pushing down on it to get the liquid out. Once you get more of the moisture out it should bake up nice and crisp and be easy to pick up with your hands. Remove from the heat and remove the bottom pot with the hot water in it. This works great because the top part of a double broiler has holes!
Squeezed out the water from the cooked cauliflower and the added about 1/4 cup flax seed meal.I made the crust exactly as instructed, but topped it with ricotta, feta, mozzarella and sauteed kale and garlic. I could easily eat the crust all by itself as a snack or maybe with a dipping sauce not to mention all of the tasty pizza topping options!
Place the cauliflower in a tea towel and squeeze as much moisture out as you can. She eliminated the need for squeezing out the liquid by sauteing the cauliflower!
And, no, the cauli doesn’t squeeze through the ricer’s holes. I was hoping to get 4 servings from it but you are right, the cauliflower crust is not as filling as a regular dough crust. How do you do it without 1) waiting a long time for it to cool, or 2) burning your hands!
Using the bowl will also give you more pressure and allow you to push more liquid out. Then press down with a tea towel to squeeze out the excess juice. I have a question…do you think there is any way to do this crust without egg?
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