@Rockhead,
Rockhead wrote:
I've been hunting unsuccessfully for real sheepsmilk mozzarella locally.
nada.
I would kill for a pizza pie...
have you tried building a pie on a base of shredded taters? I find it a pretty tasty alternative
Quote:Gluten-free shredded potato pizza crust
Ingredients:
1 2/3 cups shredded russett potatoes (I used 2 1/2 small, unpeeeled potatoes)
pinch of salt
1 egg, beaten
1/2 red onion, grated
Directions:
Put the potatoes in a colander, sprinkle with salt, and let sit for 10 min.
Then press as much moisture as possible out of the potatoes.
Combine the potatoes, egg, and onion in a small bowl.
Lightly oil a pie pan, and press the mixture into the bottom.
Bake at 400 for 20 min, then spritz with olive oil and bake an additional 10-15 min (until crust is nicely browned).
Makes 1 individual pizza.
http://fortunavirilis.blogspot.ca/2009/10/gluten-free-shredded-potato-pizza-crust.html
I'm planning to make this for my pal Brenda.
Like a skinny latke with pizza toppings.
I was planning to use spinach, peppers, olives, a little chevre, garlic, onions, a little tomato paste
I saw a recipe recently that used onions and butternut squash as toppings. May give that a try as well.
