Monday, October 17, 2011

Experiments in pizza

I tried a quinoa pizza crust, and I think I made a few mistakes. I'm not sure if my homemade quinoa flour was too coarse, or if I made the batter too thick, or the pan was all wrong, or if I didn't cook it long enough, or I didn't cook it in enough oil—or all of the above. Whatever the problem was, I couldn't eat much of it.

And yet…sitting atop the disaster was a pile of yummy pizza toppings, so I scraped those off and was still happy. I mean, crust can be pretty tasty, but ultimately it's just there to hold up the good stuff.

I still have a head of cauliflower, so maybe I'll try that version tomorrow. And if that doesn't work, I also have some leftover quinoa flour to use for a third try.

I really don't see a downside to experimenting with pizza.


  1. Yes! But what about converting to thin-pounded chicken breast or even (if you are not horrified) VEAL with pizza toppings instead?... more expensive, but more proteinacious and delicious...

  2. That is so smart, but I don't know if I'm up to the mental challenge of using MEAT for a crust. YET!

  3. Or perhaps a base of potatoes... I don't like eggplant, so I'm not suggesting "eggplant parm" style pizza, but I guess any veg that you can slice into medium-sized pieces and that stays more or less whole (zucchini?) could work...