Mmmm, tonight's pizza crust was really a hit. As I use other people's recipes less and less, and trust my own mix-it-up judgment more... things are really starting to come together in our grain-free kitchen.
Really, grain-free is a bit of a misnomer- because our family still indulges in Tinkyada rice noodles from time to time, and we eat other rice-based foods when we're out and about.
Otherwise, we really are grain-free though. Baking is far less a challenge than it was when we were just gluten-free and still using all the alternative grains.
These days nuts and seeds make the base for all of our baked goods. We love walnut pancakes, macadamia nut banana bread, pecan carrot cake, and tonight's almond pizza crust.
Here's what I threw together for this go around:
2+ cups of fresh ground almonds
1 large grated zucchini
3 farm fresh eggs
a couple tablespoons of tapioca starch
a couple teaspoons of sea salt
a bunch of sprinkles of oregano
and a 1/4 cup or so of olive oil
It makes a wet mix that you pat out onto a pregreased cast iron pizza pan. Then pre-bake it until firm, add your toppings and rebake. I dare you not to eat it all...
Tonight's rendition included frozen leftover garden tomato sauce, onions and garlic sauteed in olive oil, pepperoni and three kinds of Lunachick Mountain Farmstead cheese: parmesan, gouda and cheddar.
Delicious!