Well, pizza is my obsession. Probably because the wheat, cheese, sugar, yeast and fatty cure meat amalgamation of before was a huge addictive rush for me. So now I've been playing with other ways to have my pizza without the addictive rush and subsequent crash.
One thing I've had a hard time with is that the GF crusts don't seem to brown on the bottom, they steam and end up as sort of a pappy mess.
Today I tried something new. I made a bacon and egg pizza for breakfast. I fried my turkey bacon on a dry cast iron crepe pan, removed it and then added oil to the pan just to coat. Then I put my pizza dough in the pan and flattened it out to the edge, while the pan was hot! This fried my crust on the bottom and browned it.
I poured my eggs and cheese over the crust and then crumbled the turkey bacon on it. I popped it into the toaster oven on "toast" so both the top and bottom element were on and it nicely cooked the egg and kept the crust crisp. Yummy breakfast!
Even my son who dislikes alternative flour recipes had a slice for his breakfast. So I think when I make pizza from now on it will be in a preheated cast iron pan.
Edited by: RODENTMAMA at: 3/29/2010 (08:21)
SW: 147 lbs CW: 133 lbs GW: 125 lbs
"What you think of me is none of MY business"
- E. Roosevelt
| current weight: 130.0