tag:blogger.com,1999:blog-2443224547796409834.post3683490840432190222..comments2024-03-28T04:03:22.413-07:00Comments on Jo and Sue: Carrot Crust PizzaJo and Suehttp://www.blogger.com/profile/14938896282453140263noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-2443224547796409834.post-56950115333659107802017-04-02T08:45:32.557-07:002017-04-02T08:45:32.557-07:00OH MY ... YOU ARE AWESOME !! i can finally use my ...OH MY ... YOU ARE AWESOME !! i can finally use my carrot pulp for a hearthy meal (not just dessert).Anonymoushttps://www.blogger.com/profile/05016015067486350023noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-86562778603217135762017-02-13T08:48:27.921-08:002017-02-13T08:48:27.921-08:00Glad you enjoyed it @rel996 ! :) Thank you for pos...Glad you enjoyed it @rel996 ! :) Thank you for posting your changesJo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-61782707488799030212017-02-13T07:22:53.584-08:002017-02-13T07:22:53.584-08:00I just made this last night and it was delicious! ...I just made this last night and it was delicious! We of course made a few adjustments to meet our tastes. Unfortunately, I don't have a food processor so I just used the fine side of the big cheese grater and then squeezed the liquid out. I then followed 'Carey Marquis' advice and allowed the carrot to dry out a bit in the oven at 350 and just kept a close eye on it while preparing the other ingredients. Once I felt it looked a bit dryer I took it out and mixed it with the egg and cheese. I added and extra half an egg to each 'dough' batch along with some roasted garlic (just threw a clove in while the carrot was drying out) , dried basil, oregano, Italian seasoning salt, pepper, and extra Parmesan. Then I baked approx 10-12 min checking often to make sure it didn't burn. Took it out and topped it with pesto, spinach, mozzarella and tomatoes I had previously roasted. I sliced and topped some Roma tomatoes with seasoning and then baked them while the carrot was also drying, I was afraid the tomatoes would have been too runny on the crust if I put them on raw. This was a great recipe the crust stayed together and I didn't even miss all the flour! Thanks for sharing I will probably be making this again in the near future! rel996noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-88343472787316276082016-06-26T11:46:50.004-07:002016-06-26T11:46:50.004-07:00This comment has been removed by the author.Lindahttps://www.blogger.com/profile/05628413352470601979noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-71277757501627321412015-09-05T10:04:53.513-07:002015-09-05T10:04:53.513-07:00So glad you enjoyed it Heidi! Thanks for letting u...So glad you enjoyed it Heidi! Thanks for letting us know :)Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-85330005055793147892015-09-04T12:18:36.618-07:002015-09-04T12:18:36.618-07:00Hi from Finland. Just made this and it was really ...Hi from Finland. Just made this and it was really good! Definitely will make this again, thanks! :)<br /><br />Heidiaromaticumnoreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-25307605212607588802015-07-14T09:39:27.005-07:002015-07-14T09:39:27.005-07:00Thank you for this crust. It was amazing.Thank you for this crust. It was amazing.Adelaida Clarkehttps://www.blogger.com/profile/16121561963096125719noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-45563691645470823662015-07-14T04:19:30.694-07:002015-07-14T04:19:30.694-07:00Not at all. It should still work just fine :)Not at all. It should still work just fine :)Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-42293296872283340112015-07-14T01:24:20.039-07:002015-07-14T01:24:20.039-07:00Oh, amazing! I love juicing carrots but I hate thr...Oh, amazing! I love juicing carrots but I hate throwing the pulp out. It seems I don't have to do that now! I usually juice a small beet into my carrot juice, so the pulp is not pure carrot, but that should't make a problem, right?Adelaida Clarkehttps://www.blogger.com/profile/16121561963096125719noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-83404336012625733722015-06-14T07:35:19.413-07:002015-06-14T07:35:19.413-07:00The mozzarella acts as a binding agent for the cru...The mozzarella acts as a binding agent for the crust. I'm not sure if ricotta would work the same way. If you try it, please let us know how it turns out. Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-15848945238988604172015-06-13T11:28:00.099-07:002015-06-13T11:28:00.099-07:00This sounds awesome! I can't wait to try it. D...This sounds awesome! I can't wait to try it. Do you think I could you substitute LF Ricotta Cheese for the Mozzarella in the crust? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-8572643263946993472015-03-24T10:46:17.723-07:002015-03-24T10:46:17.723-07:00I've done zucchini crust and spaghetti squash ...I've done zucchini crust and spaghetti squash crust. Now I have to try carrot. Great idea. Found your recipe at the Simple Supper Tuesday Link Party. I am the hostesses of Tickle My Tastebuds and would love you to stop by and link your crust. Here is the link<br />http://bit.ly/1HxuOMy<br />Lori<br />Anonymoushttps://www.blogger.com/profile/04886090266099319968noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-68400280499710313082014-09-15T08:16:19.509-07:002014-09-15T08:16:19.509-07:00Hi - I'm unable to eat dairy. Has anyone tried...Hi - I'm unable to eat dairy. Has anyone tried making it without the mozzarella?Kristal Bergfieldhttps://www.blogger.com/profile/14183540218870811988noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-84888623768108309652014-03-21T10:53:01.767-07:002014-03-21T10:53:01.767-07:00Indeed I do. You had me at "beet" (ok, a...Indeed I do. You had me at "beet" (ok, and everything else). Beet wraps, beet crust, and beet burgers? YES! I have some cooking to do. :)Anonymoushttps://www.blogger.com/profile/14731378233142753120noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-21251844171140672802014-03-20T17:34:03.965-07:002014-03-20T17:34:03.965-07:00Thank you so much for your review and instructions...Thank you so much for your review and instructions on what you did. We have lots of other veggie crust recipes on our blog - spaghetti squash, black bean, carrot, cauliflower, spinach, beet, potato, portobello mushroom.... maybe you want to give one of those a try too? :)Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-22959402792122618652014-03-20T15:59:17.521-07:002014-03-20T15:59:17.521-07:00I made this, and it was incredible, and will be ma...I made this, and it was incredible, and will be making this carrot crust again. It makes me wonder what other "crusts" I can make. I have made cauliflower crusts before. They have been good, but much more time consuming, and over all rather expensive. I don't follow a particular diet, other than to eat as wholesome and non processed as possible. I like looking for ways to consume more vegetables, and less refined flours. I used my Kitchen Ninja to process several carrots. I tossed the garlic in with the carrots. After, I patted the carrot mash to soak up excess liquid, but I did not squeeze it out. While I prepped the other ingredients, I spread out a thin layer on a baking sheet in the oven at 350 to let it dry out a little. Then I scraped it back into a bowl and added the cheese and egg. Normally when planning to review a recipe, I will follow that recipe exactly as written. Since I knew I had processed way more than three carrots (I'm a hungry girl with a hungry boyfriend!), I had to guess as to how much cheese to use. I added an additional egg and some dry seasonings, including Parmesan cheese . In addition, this effected baking time, but not by much. What I amassed created three small plate sized crusts; about a step down in size from a dinner plate. I forgot to form the "pizza dough" on parchment paper, but it managed to cook up firmly and was able to carefully lift the crust off the baking sheet with a spatula once done. I flipped it over, added sauce, cheese, pepperoni and banana peppers. Then placed it back in the oven under the broiler. It looked really good! I was pleasantly surprised that it could be picked up (keeping it on the small size it key). It has a really good mouth feel, and the taste is quite mild, considering how many carrots I used. It blows my mind how crust-like it is. The addition of ground flax seeds would compliment the taste and texture quite well. Thanks for the recipe! *thumbs up*Anonymoushttps://www.blogger.com/profile/14731378233142753120noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-57018798847081065942014-02-16T16:24:13.942-08:002014-02-16T16:24:13.942-08:00I love Pizza, too, and I love that pizza theme - r...I love <a href="http://www.valentinospizzaandsportsbar.com/" rel="nofollow">Pizza</a>, too, and I love that pizza theme - raw pizza, vegan pizza, pizza balls, how about fried pizza, hehe?! Yum, love ground flax seeds, the crust sounds pretty tasty. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-29045376034831403712014-02-07T11:37:03.331-08:002014-02-07T11:37:03.331-08:00A 400-calorie pizza?!? Wow! This is great! I’ve se...A 400-calorie pizza?!? Wow! This is great! I’ve seen cauliflower pizza and other pizzas with an alternative crust, but this is perhaps one of the healthiest ones. This definitely makes eating one of the most delicious food ever a little less sinful. Great job!<br /><br /><a href="https://plus.google.com/113894627674964894730/about?gl=us&hl=en" rel="nofollow">Shaun Leonard</a><br />Anonymoushttps://www.blogger.com/profile/15547687940959613854noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-81116605264474749132014-01-16T15:13:35.905-08:002014-01-16T15:13:35.905-08:00You have to really, really, really get out as much...You have to really, really, really get out as much liquid as possible. Too much moisture will make it more crumbly. That being said, if you figure it is as dry as it is going to get you could try definitely adding another egg or a bit more cheese. Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-951610242075400732014-01-16T13:11:13.187-08:002014-01-16T13:11:13.187-08:00Thanks for the recipe!! I just tried it - deliciou...Thanks for the recipe!! I just tried it - delicious, but the crust didn't hold together very well. Is that because it was too moist? Should I add another egg or more cheese? Any ideas???Jackie Jacksonhttps://www.blogger.com/profile/04480122834007799558noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-5206636848285228292014-01-12T11:33:54.600-08:002014-01-12T11:33:54.600-08:00We are so glad you were able to solve the issue yo...We are so glad you were able to solve the issue you were having with the liquid in the carrots. :) And thank you for your kind words!Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-44251529875702514092014-01-12T00:07:23.560-08:002014-01-12T00:07:23.560-08:00I love this recipe and have tried it a few of time...I love this recipe and have tried it a few of times. I'm hopeless with squeezing out all the liquid so the first couple of times were pretty soggy & the crust kept falling apart. Yesterday I used my food dehydrator & it worked really well! I cut the carrots into slices and dehydrated them for 3 hours on 60 degrees Celsius. I might dehydrate them a little longer next time to see if the crust isn't as bendy if even drier. Then I pulverised the carrot slices after that. I think this will be handy to do a lot of carrots ahead of time, like on a weekend, and then store the carrots ready to process during the week when you need a quick dinner. Thanks for sharing your brilliant recipe. ��KTCnoreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-21922437470983750102013-12-23T22:01:54.340-08:002013-12-23T22:01:54.340-08:00What an awesome idea! I've pinned it ... defin...What an awesome idea! I've pinned it ... definitely gotta try this oneyumfranchisehttp://www.yumfranchise.innoreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-79932107655096341612013-11-10T13:32:01.201-08:002013-11-10T13:32:01.201-08:00So glad you enjoyed it! :) So glad you enjoyed it! :) Jo and Suehttps://www.blogger.com/profile/14938896282453140263noreply@blogger.comtag:blogger.com,1999:blog-2443224547796409834.post-17912557457057224642013-11-10T08:05:22.881-08:002013-11-10T08:05:22.881-08:00I made this and it was freakin awesome. I ate the ...I made this and it was freakin awesome. I ate the whole thing. I even forgot about the pizza sauce and it was still pizza-ey. This is by far the highest veggie ratio I've ever enjoyed. melinalemhttps://www.blogger.com/profile/16327714945229371045noreply@blogger.com