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Post by mas on Feb 28, 2024 16:33:46 GMT -5
mariamindbodyhealth.com/protein-sparing-pizza-crust/For this one, we did not have a 15 inch cast iron skillet (can you lift that?). We put it in a glass baking dish (9x11, I believe), and it was still too thick. We cut it in half and used it in a 12 inch cast iron skillet. Using an offset spatula, you can get a nice thin layer. Notes: The original recipe to us is too “dry”. It’s OK. I’ve found that if you add the Italian herbs as per the recipe, but also add 1 Tbsp (tablespoon) of Parmesan cheese, and some salt, it’s a lot better. This is for half the recipe, and it fits our 12 inch cast iron skillet. Note that this takes away from the “protein sparing”. I’ve been using ghee as the “oil” for the cast iron. I think a combination of ghee with a parchment disk might be the best. Will try that tonight. I may also try some other spices. (Eg, onion powder? Garlic powder? Garlic salt?)
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Post by alex on Feb 28, 2024 18:22:02 GMT -5
Whichever crust you choose, make it your canvas and enjoy the delicious journey.
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Post by michaeljr on Feb 28, 2024 18:22:21 GMT -5
Tried both, and they each have their charm. Reminds me of a health kick phase when I experimented with protein-sparing and chicken crusts. One lazy evening, my friends and I decided to have a pizza-making night. We scoured for pizza around me for inspiration but ended up getting creative with these alternative crusts. The result? Surprisingly tasty!
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