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  • Breadfruit pizza

    Primal pizza has been a difficult nut for me to crack. I tried a "fake flour" recipe and it turned out - well, I had to turn it into a casserole. Tasted okay though. And spreading toppings on eggplant or other veggies has been nixedin my house.

    I get my produce at a place that caters to the hispanic market, and picked up a breadfruit. Never had it before, but I found this recipe: Vegan Breadfruit Pizza

    Feel free to ignore the pumpkin seed "cheese" and the topping of carrot. But I'm intrigued about using breadfruit to make a pizza crust. Breadfruit is really high in carbs, and nutritionally it seems to be a lot like a potato. But I can't find any further info about anti-nutrients, phytic acid, oxalic acid, or whatevers. But - it's not a grain, and I'm thinking that the carbs are about the same as some of the "fake flour" recipes.

    I'm not much of cook, but I was thinking about tweaking the recipe with an egg and a touch of coconut flour to help it stick together. Any ideas?

  • #2
    Have you ever tried Meatzza? That's by far better than any fake bread crusts, and it is tastier than the real thing.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
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    • #3
      I have my non-primal family completely into meatza and asking me to fix it for friends to show off.
      http://www.facebook.com/daemonized

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      • #4
        Originally posted by Leida View Post
        Have you ever tried Meatzza? That's by far better than any fake bread crusts, and it is tastier than the real thing.
        No. I looked at it and knew it wouldn't fly with my husband. He wants something with a mostly-normal crust.

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        • #5
          Try chebe's foccaccia mix. It is friggin' tasty and would make a great pizza crust!
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
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          • #6
            Originally posted by Daemonized View Post
            I have my non-primal family completely into meatza and asking me to fix it for friends to show off.
            Could you give me your recipe for the meatza? Would really like to try it out.

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            • #7
              Originally posted by Lukey View Post
              Could you give me your recipe for the meatza? Would really like to try it out.
              I found the original recipe that I based the way I make it on here. Once I've made something once or twice I don't use a recipe anymore and I start making changes to suite what I think works.
              http://www.facebook.com/daemonized

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              • #8
                We have had great luck with meatzas and 'pizzas' here is a link to our family favorites

                Meatza and ‘Pizza’ | foodfantabulous

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                • #9
                  From here: Gluten free bread mixes and gluten free frozen dough - Chebe Bread

                  It looks like Chebe's ingredients are: Manioc (tapioca) flour, modified manioc starch, iodine free sea salt, oregano, garlic, and onion. My local Whole Foods doesn't carry Chebe's, but I think the ingredients in the mix would be easy enough to find and play with.
                  "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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                  • #10
                    Hi , I wouldn't want you to give up on breadfruit pizza just yet, check out my breadfruit pizza recipe here:
                    Vegan Miss: Breadfruit Pizza with Vegan Sausage and Pineapple

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                    • #11
                      Our primal pizza recipe is pretty good and seems pretty close to traditional wheat pizza. Let me know what you think if you try it.

                      Our Love Affair With Pizza | FEED THE CLAN
                      www.feedtheclan.com

                      Check out my blog to see how a family of four eats real, whole foods on $85/week

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                      • #12
                        Ohmyjesus, if only I could actually find breadfruit here ever...never mind the rum, breadfruit is what I love about the Caribbean. I've only ever found it tinned here, can't even get it frozen. It's a shame, because it's delicious. Using it as a base for pizza is something I never thought of...guess I have a new recipe to try next time I head to Barbados

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