We Will Pizza!
- Thread starter JM4CY
- Start date
I recently tried the Heggies cauliflower crust pizza and was really surprised how good it was.
Anyone figured out any tricks to cooking these? We failed big time on a supreme cooking it per the instructions, mushy crust. The sausage/pepp turned out a lot better but I went til the cheese was pretty dark to get the crust done. Do you cook them lower in the oven or a different temp?
Did you accidentally broil instead of bake? Asking because I did that once after the bars in my college days with a Jacks pizza. Still ate it but wouldnt recommend.
The worst is when you drunkenly eat pizza at 2 AM when it’s still hot and then wake up not remembering you ate pizza and trying to figure out why your mouth is all burned…. So I’ve heard anyway.
When I bought like 20 of them, about 4-5 did that to me. I cooked them all the exact same way, on the rack at 425 for however long. I should've written down/remembered which kind the weird ones were.
I just had the Supreme for the first time last week. Baked it just like I would a breakfast or Meat Lovers WW pizza.....and mine also seemed soggy. Otherwise 425 for 14 minutes is normally spot on for me.
I looked last night, looked like 3-4 varieties and 2 GF. I swear I saw more varieties at the WDM Grand HyVee?
Maybe the Supreme is just a problem child. I like the meat ones better anyway
@brentblum and other CR area fans. I did just find it at the Marion store. Buried and not obvious on the bottom shelf intermingled with other brands in a pile so that may be why I haven’t found it until now. Just pepperoni, sausage and deluxe.
