The epic journey to find a grain/cauli-free pizza base ….

… is an ongoing battle.

The LOML (LoveOfMyLife) is not a big fan of the cauliflower-anything. By itself he will eat it, even better when smothered with a cheese sauce. But caulimash or caulisticks or caulibase . . . no. NO. NO!

So, enter Sunday-evening and a hectic week ahead. We are considering going to get some pizza. Normal grain-based pizza. *shock* *horror*

In this desperate state of mind, I decide to try and concoct a BIY (bake it yourself) pizza base (or something similar), hoping to get as close as I can to the real thing.

I’ve added the following and mixed them all together:

1 cup Almond Flour
1 egg
1/2 teaspoon Psyllium Husk
pinch of Himalyan salt
+/- 1 tablespoon melted butter
+/- 1 heaped tablespoon smooth cottage cheese
some cream to thin the mix out

I let it stand for 5 minutes whilst I got the flat toaster warmed up. This mix makes 2.

Put a line of mix down the middle of the taster (it will spread out and flatten) and close.

This will now be called TFB in our house – The Flat Bread/Base. Nicely toasted.

Although it does not come close to a wood-fired-oven-baked-pizza-base, it’s sturdy enough to use as a pizza base as long as you don’t add too soggy ingredients. I’ve had mine with avo:

The other one I just covered with cheese as I took it out of the toaster:

I will try and make some pizza over the weekend – using the same recipe, but baking it in the oven. Will report back.

Butternut

(seriously impressed with my ingenuity – because it was edible!)

PS: seriously shopping for a sandwich toaster with smooth plates on both sides.