I admit that I was more than a tiny bit skeptical when I started hearing about pizza crust made from cooked cauliflower, cheese, and egg, but when my nephew Jake and I tried this, we were impressed even with our first try. It did take us a couple of experiments to settle on the recipe with almond flour and Parmesan that we thought was a keeper. We used mushrooms and olives that time, and gobbled this up for a Meatless Monday lunch. Even if you don't care about pizza that's gluten-free or low-carb, this is really delicious.
] We all love pizza, that is just the way it is! (If you don't, don't tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented three days ( for the flavor and added extensibilty), but also some vigorous 100% hydration starter as well (for the yeasts)....more
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