The past few times I have made the crusts I have done them like the photo below. I pressed the "dough" in the pan with my hands so that it is even. A trick for flipping it over is to put another piece of parchment on top and (with oven mitts on) put your hand on top and flip in over gently onto the counter. Then you can pick it up holding the paper and put it back in the pan. I use the same technique with the rack when they are done. See below.
I like using this type of pan to make them because you can cut them into bread size pieces with kitchen shears or a pizza cutter. I loosely wrap them in wax paper and either wrap in foil or store in a partially open zip lock baggy in the fridge. They will keep over a week but we end up eating them all before that.
do you flip it so that it is crispier? I did make this and loved it, but it was too soft-soggy in the whole center area and i didn't care for the taste. I thought of making smaller sized one's for the crispier crunch that i like.
ReplyDeleteYes flip it. You can also change the spices. I add garlic powder and sometimes italian spices to give it more flavor.
ReplyDeleteTracie,
ReplyDeleteI'm a little confused by the measurements is it 1 and a half cups or one half cup for the yeast?
If you look closely at the recipes, one uses 4 cups of cauliflower and one uses 4 cups. That is why there is a difference in the amount of yeast. Honestly though, you can make small adjustments to the yeast and cheese ratio but if you reduce the yeast increase the cheese by that much or vice versa. I have found this recipe to be very flexible.
ReplyDeleteHow about using a pizza stone? Has anyone tried that?
ReplyDelete