I made the grain free pizza crust from The Healthy Home Economist and it was so good. I made a double batch and it fed all six of us with half a pizza left over.
The only changes I made were instead of the individual spices I used Bragg's No Salt Seasoning because I was in a hurry. This was really good and a thumbs up with the kids. We will be making this again, most likely replacing our regular whole wheat flour crust.
Hey Megan :) Your pizza looks delicious! I want to make a pizza crust that Griffin can eat, but he can't have dairy. Can you think of anything that would make a good replacement for the parmesan cheese? He can't have corn or soy so a dairy free cheese wouldn't work either.
ReplyDeletehmmm...basically it is a binder and adds some flavor, I'm going to have to think on that one. I wonder if you couldn't add an extra egg and some rice flour to add some body to the dough.
ReplyDeleteI was going to ask you what brand of xanthum gum you use. All of the info I have found has stated that it is cultured in either corn, soy, whey, or wheat based growth medium.
I've started using guar gum instead of xanthan gum b/c Griffin had a reaction to corn just recently. I was using NOW Foods xanthan gum. I like their brand and they generally have less expensive products.
ReplyDeleteMaybe I'll play around with it a bit. I like your idea of the extra egg and rice flour. I bet that would work well.
I have a recipe for pizza crust that he can eat, but it is basically a giant cracker. It's good but super crunchy, not at all like a pizza crust texture.
Thanks! :)
Food gets so frustrating sometimes, all the sneaky things that go on. I am tired of thinking something is safe and then it is totally not!
ReplyDeleteI have been using arrowroot powder lately for cookies and it has worked out pretty well. Azure had coconut flour on sale this month so I order a case of it. Can't wait to make the honey bread recipe I have. Its suppose to be similar in consistency to pound cake.