Grain free, low carb pizza base

April 18, 2004

I came across this recipe for grain free batter bread on

paleofoods.com yesterday and thought I'd give it a go:

Batter Bread (a thin soft bread suitable for toppings or sandwiches)

· 1 C pecan nut meal

· 1/4 C arrowroot

· 6 T oil

· 1 t raw honey (optional)

· 3 eggs

Combine all and pour on to a greased cookie sheet (approximately

12x8x1/2 inch). Bake at 325 for about 15 minutes. Cut in to desired

size.

Of course, i;m totally incapable of making anything by the recipe

and besides I didn't have pecan meal, so here's what i did:

- used freshly ground sesame meal instead of the pecan meal

- used melted palm oil as the oil

- didn't use honey, and did add some dried herbs

It had a slightly bitter aftertaste which i can't pinpoint - haven't

used palm oil before, so that maybe. Or too much sesame? Better

mixed with something else?

Anyway, it was fine with toppings, and it seemed to me that poured

into a pizza tray that had been lined with baking paper, it would

make a good pizza base. Depending on the size of your tray, you

might not need all the batter - it was about 1/4 inch thick, maybe a

bit less.

I'd cook it for ten mins till firm-ish, then put toppings on and

cook maybe another 10 mins.

--------------------------------

OK, now about the sesame meal. I've been using it in my gluten free

bread trials as Sally didn;t seem to soak it in her recipes. Just

done some research and it seems that all (or at least most of?) the

phytates and oxalates are in the hull, so as long as you get hulled

seeds (the usual milky white kind), they don't need soaking.

Sally does say to balance sesame oil with a bit of flaxseed oil, to

get a better EFA balance. In my bread recipes I've been using both

ground up, but don;t know how it would be for pizza.

deb

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