Ohhhhhh. I'm so glad you revisited this recipe because I made it yesterday!
Sorta. I still don't have any Psyllium Husk at home so I ground up two tsp of Quinoa. I also didn't have any Cheddar at home so used a 'Mexican Mixture' instead.
It was great. I made a couple of open faced tuna salad sandwiches and liked it!
Thanks Lizelle!
I'm so glad your bread came out nicely! The Psyllium Husk acts like gluten would, which is the glue that binds the Flour, perhaps Quinoa does the same?
I'm sure any cheese would do.
I made a pizza base over the weekend with Almond flour and it worked, but still does not give the nice crispy base one gets with wheat flour. I must try the real Fathead Pizza dough next time.
Thank you for your valued feedback @bigtom13 :)
I make a 'fathead' pizza about once a week. So far I have been topping the crust right out of the oven and sticking it back in. I think this week (maybe today) I'll bake the crust at breakfast time and let it sit until lunch time to cook it. I will drop the temp a little for the toppings.
@birdsinparadise suggests butter. I've tried it twice and really like it, it makes the dough easier to handle and spread. I also spray the crust with 'olive oil' spray before I bake it, seems to make it a little crunchier...
That's a great idea as the toppings make it kind of soggy, I like making my own tomato & onion sauce which is quite soppy. Thank you for the tips, will try it with butter also as our friend Mrs Bird is a very wise bird when it comes to cooking and baking ;)
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