I found it has a very similar taste to chicken parmigiana. I’m going to keep experimenting until I find an ideal combination of toppings to make it even more nommy.
Yum. Thanks. I’ve never heard of coconut flour. This thing will be more exotic that I expected. Will probably be a week, or so till I try it, but I definitely will.
It makes for a great low carb, wheat-free alternative for certain recipes, but you can actually make it without the flour and it will still come out fine. I think it works more like a binder in this case.
Can you use garbanzo flour? I made some cauliflower fritters (from my favorite site, The Kitchn) and they were super tasty; the garbanzo flour is pretty neutral; a leeeetle pricy, but not horribly so.
STOP IT FRANK!!! The drool is going to short out my keyboard!
That was my intent all along. 😉
It does look tasty. Share the recipe! I don’t think I could just guess at what you did to put this together and get it right.
You can get the recipe here: http://notcrocker.com/2013/05/02/chicken-crust-pizza-a-successful-experiment/
I found it has a very similar taste to chicken parmigiana. I’m going to keep experimenting until I find an ideal combination of toppings to make it even more nommy.
Yum. Thanks. I’ve never heard of coconut flour. This thing will be more exotic that I expected. Will probably be a week, or so till I try it, but I definitely will.
It makes for a great low carb, wheat-free alternative for certain recipes, but you can actually make it without the flour and it will still come out fine. I think it works more like a binder in this case.
Can you use garbanzo flour? I made some cauliflower fritters (from my favorite site, The Kitchn) and they were super tasty; the garbanzo flour is pretty neutral; a leeeetle pricy, but not horribly so.
I’m sure you could, the coconut flour serves as a binder, but I bet almond flour would work to just to give it a more nutty flavor. 🙂
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