Saturday, August 12, 2017

Kitchen Experiment

Long and complicated story short, we are having to make some dietary changes under doctor's orders.    We'll know in a bit how well they are or aren't working. Hopefully they'll work and be the end of constant back and forth to the doctor.  So with that in mind, we have been searching for a pizza crust alternative.  I think we have found one that we like just as good as traditional pizza crust. 

   Allow me to present a rice based pizza crust!



I followed the recipe fround here.
Of course, I made a few changes because I can't leave anything alone.

I started the crust cooking on the stove top and when the 15 minutes were up I transferred it to the oven under a low broil.
While the top firmed up a little more, I made sure I had my toppings ready.
(I just went with veggies and mozzarella cheese.)

When the top was dry and firm to my touch, I added my toppings and put back in the oven.

The results were a delicious pizza that was easy to cut in slices.
(The bottom corner shows a piece I deliberately flippedover to show how it crisped up.)



5 comments:

  1. Have you heard of quinoa crusts? I saw a FB video the other day: place 1 cup regular quinoa (not flour) in a mixer/food processor along with 1 cup water and pulse until smooth. She also added some dried Italian herbs. Cover a baking sheet with parchment (not waxed) paper, spread the mixture into the desired shape and thickness. Bake 425 for 15 minutes. Remove from oven, add desired toppings and bake an additonal 10-15 minutes until done. I am planning on trying this.

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    Replies
    1. I had not heard of the quinoa crust. Thanks for sharing. We will try this.

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