Spent time experimenting this weekend.
Found an almond flour pizza crust that’s very passible. Only problem: for the love of what if any deity you believe in, use parchment paper to line the pan. The author was not kidding when she said to use parchment paper. It’s that sticky and I am still trying to soak off the remains. But it was really yummy and could stand alone as a flatbread. Here’s the link: http://blog.stuffimakemyhusband.com/2011/02/almond-flour-pizza.html.
The other experiment: socca, one of France’s many gifts to the world. One cup of water, one cup of chickpea flour, two tablespoons of olive oil, dash of salt, and a teaspoon of chopped or crumbled rosemary. Let the batter rest for at least 15 minutes. You could either bake it in a 450 oven (heat a cake pan with a generous amount of olive oil in the bottom, then when it’s hot pour in the batter and bake until done) or cook it like pancakes. So far, I’ve used it for tacos and a base for pizza. It worked a lot better than the flaxseed fiasco.
I’m thinking…hmm…mince some kalamata olives or sun-dried tomatoes in the batter? Cumin next time I do tacos? Leave out the rosemary and add some sweetener for pancakes?
The wheels are turning.