This is not it.
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| Shrimp and 'shroomie with double the fat in the crust. |
But I can still call it a win for many reasons.
The crust worked out very well, on the whole. I had an idea to add extra fat. I had fresh bacon grease around so added it as well as the olive oil called for in the recipe.
How much?
Excellent question.
It was more than a tablespoon, but not by much. It called for a tablespoon of olive oil, but that I didn't bother measuring. It was nearly a tablespoon.
I had this idea that if I put down wax paper over the cookie sheet, then the crust would come right out with no problems.
I was wrong.
It stuck to the wax paper and had to be teased away. It left its mark on the paper and was thin in spots
My intent was to cook it on a cast iron grill just to see what would happen. But it fell apart in places and would not transfer to said grill.
But I must note that on the whole it held together reasonable well for a gluten-free concoction.
I used fava and garbanzo bean flour along with soy, rice, and sorghum, and I threw in about a tablespoon of whole fax.
Next time I'll use double or treble the amount of psyllium fibre. I used about a tablespoon this time and it was adequate. If I'd cooked it in a pizza pan or kept it in the cookie sheet and not moved it, then it would have been fine.
However, it was very tasty. Doubling the fat works and I will likely continue with that modification.
The experiment will continue.
The crust worked out very well, on the whole. I had an idea to add extra fat. I had fresh bacon grease around so added it as well as the olive oil called for in the recipe.
How much?
Excellent question.
It was more than a tablespoon, but not by much. It called for a tablespoon of olive oil, but that I didn't bother measuring. It was nearly a tablespoon.
I had this idea that if I put down wax paper over the cookie sheet, then the crust would come right out with no problems.
I was wrong.
It stuck to the wax paper and had to be teased away. It left its mark on the paper and was thin in spots
My intent was to cook it on a cast iron grill just to see what would happen. But it fell apart in places and would not transfer to said grill.
But I must note that on the whole it held together reasonable well for a gluten-free concoction.
I used fava and garbanzo bean flour along with soy, rice, and sorghum, and I threw in about a tablespoon of whole fax.
Next time I'll use double or treble the amount of psyllium fibre. I used about a tablespoon this time and it was adequate. If I'd cooked it in a pizza pan or kept it in the cookie sheet and not moved it, then it would have been fine.
However, it was very tasty. Doubling the fat works and I will likely continue with that modification.
The experiment will continue.
12 comments:
Try parchment paper rather than wax paper. It may work better.
It still looks delicious, regardless of the trouble you had!
Thanks, BL. I may give that go next time.
It was very tasty. I strongly recommend doubling the fat.
Ya killin' me here!!! Looks wonderful.
Thanks, Crabby.
Now i want a gluten free vegan pizza from the local place that does those! It looks so good.
I'm a terrible influence, Messymimi.
Thanks.
I await the next attempt at the cast iron grill eagerly. It does look good. Luckily I have just finished two helping of spinach lasagna.
Mary Anne in Kentucky
Mary Anne, I will try to not draw the suspense out too long.
"The experiment will continue." Love your attitude, Leah.
Thanks, David.
That looks wonderful and it probably didn't matter too much that it stuck a bit here and there. You could probably go into business creating and preparing pizza for different dietary needs.
Thanks, Hilary. The challenge would be fun, but not the work part.
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