• Ricki

    posted on April 18, 2013 at 9:36 am

    I’ve been eating a lot of grain-free pizza crusts these days, but if I go back to grain-based, this sounds like a great alternative!

    [Reply]

    Amy Reply:

    @Ricki, What do you use to make your grain-free crusts? I’ve been wanting to try the cauliflower crust but haven’t gotten around to playing with it.

    [Reply]

    Ricki Reply:

    @Amy, I use mostly almonds, coconut flour and psyllium. I posted the recipe here. :)

    [Reply]

    Ricki Reply:

    I use mostly almonds, coconut flour and psyllium. I posted the recipe here. :) Haven’t tried the cauliflower yet, either, but working on it!

    [Reply]

  • Karen Morgan

    posted on April 18, 2013 at 10:12 am

    Amy!!!! I’m so blushing that you and Joe enjoyed the blend so much! Thank you for the LOVELY shout out and I can’t wait to try your recipe—you’re such an inspiration to me, so your words are truly heart felt. Thank you!!!!

    [Reply]

    Amy Reply:

    @Karen Morgan, I love sharing good food with my readers, Karen, and yours definitely fits the bill. I know they’ll love your blend.
    xoxo

    [Reply]

  • Sandi in MN

    posted on April 18, 2013 at 3:42 pm

    Oh my gosh Amy does that look delicious! I can just imagine sinking my teeth into the chewy crust. I wish I had a piece right now, I missed lunch and am starving! I’ll have to give this a try soon.

    [Reply]

    Amy Reply:

    @Sandi in MN, It is a fabulous recipe, Sandi. We’ve ordered gluten-free pizza that is not nearly as good. And, the sauce is so healthy too.

    [Reply]

  • Beth @ Tasty Yummies

    posted on April 19, 2013 at 7:07 pm

    wow that looks amazing. I need to try that crust! Thanks for sharing.

    [Reply]

  • Eileen

    posted on April 27, 2013 at 5:53 pm

    Amy, I sent for the mix and made the crust and it really does taste good.

    Something it might help people to know is that the recipe on the bag calls for extra glutinous rice flour for dusting the dough and parchment paper. I didn’t have any on hand (or any other flour for that matter), and I think our local eggs might be larger than normal, so my dough was quite wet.

    Dough with gums can be handled with wet hands, which I did, and even though it was a little misshapen, flat, and dark around the edges it still tasted really good.

    [Reply]

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