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I've tried making pizza using the low-carb tortillas, I always end up tossing most of the tortilla since I don't care much for the taste as a pizza crust. Sigh. I keep saying I'm going to try the cauliflower one, but it's that one step, you know, the drying process that keeps hindering me, I will get over it soon enough or just have to indulge in the real thing once a month. Of course once a month won't ever be enough once you go there. And I can walk to a terrific there which opened shop not so long ago. Anyway, I'm still searching for that low carb crust that might really be the one.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by oronzous
vinegar in pizza sauce?
Weird, right? But it works. It has ZING! I read about it somewhere. It cuts the sweetness of the tomato paste, which is needed to thicken the tomato sauce.
I spread so little of the (combined) sauce on my tortilla that it doesn't really matter, but I like the combination so I keep on keepin' on.
Prepared pizza crust is outrageously expensive! Check out the day-olds for loaves of French bread, flatbread, or nan. I have used tortillas too. I make pizza quite often, both Mexican and Italian.
The best crust is homemade. It's not hard to do at all. I always make a lot and freeze crust sized balls. I only make crust every 3rd or 4th time I make pizza. It freezes really well.
Location: Los Angeles>Little Rock>Houston>Little Rock
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Quote:
Originally Posted by cindersslipper
I do this except with wholemeal pita breads.
Favorite topping: lite mozzarella, salsa as the base, then green pepper red onion kalamata olives jalapeno chilis fresh mushrooms anchovies.
yummm might make one today...
This! I roast some onion, mushrooms, zucchini in the toaster oven and then spread a bit of sauce on a small whole wheat pita, add the veggie, top with cheese and heat in to toaster oven until cheese is melted.
Some great ideas here! Never heard of a cauliflower crust pizza..must try.
We have an middle eastern store where they carry those giant pita breads that are the size of a 12"pizza. We use that for a crust and oil it, then layer the ingredients and bake at a high temp till cheese is melted. Very crispy crust and you can vary your pizzas. Love feta cheese, calmata olives and tomato for a Greek flavor.
But you could use those grocery store pita bread....smaller and thicker but it will do the job.
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And I can walk to a terrific there which opened shop not so long ago. Anyway, I'm still searching for that low carb crust that might really be the one.
I read about it somewhere. It cuts the sweetness of the tomato paste, which is needed to thicken the tomato sauce. 
