Originally Posted by
Kalboz
Really? Interesting!
There is also many brands that make cauliflower pizza crust
I've found that while most cauliflower crusts are lower carb, only a few are actually low carb, which for me is ideally between 5-10 net carbs for a decent sized serving. From a taste standpoint, the cheese based crust (aka Fathead dough) is pretty tasty and I'd eat it even if I wasn't counting carbs.
Originally Posted by
JBord
That's a really great idea. Like most people here in Chicago, I'm not a fan of pan pizza (we only eat cracker-like thin crust contrary to popular belief). But I like the thought of using a very thin crust in a cast iron skillet. I suppose I'd have to test it out to make sure a thin crust wasn't overdone though.
You didn't mention cheese, but I assume you put the cheese directly onto the dough just like a true deep dish? Or maybe on top and bottom? mmmmm
I didn't think of putting the cheese directly on the dough, but if it works for Lou's, it would work for me.
