Wednesday, June 21, 2017

Gluten-free/Lo-Carb 'Za

Greetings, Readers and Nibblers,

Just wanted to share my positive experience with the increasingly popular, (among lo-carbers and gluten-freeers), cauliflower pizza crust.

Been a-juanderin' how good it might be for a while and last week, I gave it a whirl:

While a different experience from traditional za--and how could it not be--it turned out damned delectable.

P even enjoyed it and that's sayin' suMm.

It had crunch, chew and surprisingly not much of a cauliflower flavor either.

And it's pretty easy to make happen, especially if you use a food processor.

I did the grating a la main and while a bit of work, always a satisfying affair--to me.

Here's how it goes:

1. Preheat the oven to bake, (mine was around 185C).

2. While that's warming, grate a few cups of cauliflower, being sure to pick out any too-big chunks.

3. Mix the grated cauliflower with about a couple cups of grated mozzarella, (the dry type, but I used Emmental, due to the lower sodium content), two eggs and mix it up good.

4. Spread that out on parchment paper as thinly as possible sans-any gaps and bake for about 20 minutes 'til golden brown.

5. Take it out and spoon on and spread out some tomato sauce of choice--homemade always the best one, but if not in the cards, try to find the most healthfully made one.  SO MANY ready made sauces are loaded up good with glucose syrup.

6. Top with some oregano and any other Italian type spices you fancy, more cheese, parmesan and toppings of choice.  At the time, I only had tomatoes around but for the carnivores, thin-sliced chorizo would rock.  

7. Bake again and dig in.

Now I'm hungry, what better time to hit the market!  Not.  ;)


: J

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