Good advice. Thank you!
Of course, I didn't get that advice til after I had a gluten-free pizza crust in the freezer, and could no longer eat things like onions, tomatoes nor Parmesan cheese. *sigh* But I still say it's good advice, because it is true! Especially if you're looking to substitute for something like pizza. Boys and girls, it's just not gonna happen. You're not going to find a perfect, gluten-free pizza that is just like the original! Go ahead and cry, but then move on!
*ahem*
Where were we? Oh yes . . .
So I just figured, since we had the crust, and pretending it was gonna come out of that oven like a pizza was out, we'd get a bit creative. Which, frankly, has been becoming more habit in the kitchen than I ever expected it would be. And, since it actually turned out okay, I figured I'd share the "recipe", because who knows? You might find yourself really brave one night and finding it actually works for you, too!
The Flat-Shaped, Topping-Covered Bread-Product, Baked Food-Thing
(for lack of a better title)
Flat-shaped, bread product of choice (for us, Udi's gluten-free pizza crust)
(basically prepared as directed, which is to top and bake lol)
The Brave Part (aka, "sauce"):
1c cooked kidney beans (yes, I'm serious)
1-2Tbs Neufandangled cheese (or low-fat or regular cream cheese)
2-3Tbs Cottage Cheese (low-fat or regular)
Herbs of choice (for us, Oregano, Basil, Garlic)
[pulverize it all (except the crust) together, somehow]
Top with toppings of choice. For us:
Monterrey Jack/Colby Jack cheese
Cooked, lean ground beef, with said herbs added
Olives
Bake as directed by flat-shaped, bread product of choice. For us, 375F for about 6 minutes.
The kidney beans actually gave the sauce color and substance (and low-fat protein, fiber, and vitamins), but weren't really noticeable (because they were pulverized). (I'd say you could pulverize a few and throw them into regular tomato pizza sauce and fool someone into thinking they're having regular pizza, which was a habit I got into years ago (adding hidden, nutrient-rich ingredients, not fooling people into thinking they're having regular pizza). You could try adding them (or other beans) to chocolate cake, too, if you're really daring. While I doubt they'll believe they're eating regular pizza, they might not notice you've stashed some nutrients and fiber in there! I can't eat chocolate, though, so you'll have to tell me how it goes. ;-)
Enjoy! And, maybe you can share some of your creative ways of making things work, if you have any. Comments are always welcome, but they're moderated, so don't panic if they don't show up right away. :-P
~ Me
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