One of the best things about home cooking is that you can tailor your food to your own taste. For instance, I always go easy on the sugar in my ice cream, and most desserts, really. I also add more salt and less dressing to my salads. And I have pretty much given up putting sauce on my pizza. I find a bit of olive oil, sea salt, parmesan, and mozzarella, especially this mozzarella, do quite nicely. Recently, Brian and I had a friend to dinner and enjoyed a trio of seasonal pizzas. These are the pizza flavors we enjoyed: roasted butternut squash, rosemary, and mozzarella; mushroom, preserved lemon, and mozzarella; and roasted romanesco, preserved lemon, and parmesan.
The down side of all this was the crust–half whole wheat flour and it just wasn’t good. Everyone pretended that it was good, but you know, I can taste too. The crust fell into the category we like to call dinner at the co-op; it means the food is healthier than it is good. So even though I have great pictures of the dough at every stage, I won’t be posting the recipe until I figure out how to have my whole wheat and eat it too.
andonetime says
There's a pizza "crust" you can make out of garbanzo beans, oatmeal and eggwhite. Not traditional by any means but I love it!
elizabeth says
That sounds interesting (and healthy)! Is it soft?
andonetime says
Everything gets thrown in the food processor together and ends up with a dough-like consistency. It bakes for about 15 min and then you add toppings and bake more. Right out of the oven, the edges are crispy.
Here is the recipe http://recipes.sparkpeople.com/recipe-detail.asp?recipe=513781