Ah, wasn't home cooked, just
this thing. Checking a little closer they apparently did it with mix of brown rice and tapioca flour, plus some rice starch and whey. Blurb for it says it's supposed to be crispy but it wasn't at 10 minutes cooked (recommended 9-11 min cooking time, iirc) and better for it, heh. I can eat actually crisped pizzas but it is easily my least favorite common pizza prep and it's not close.
Far from the
least crispy pizza I've had, though -- that notable goes to nuking totinos pizzas back in the day (worth noting, the packages very explicitly say microwaving them is a bad idea, and they're not
wrong, exactly). Been a while and the square ones cook different, somehow, but the circular ones you could microwave in a 1k zapper for about 6 minutes and it'd come out with a consistency basically equivalent to melted cheese. I called it melty pizza. Very, very much an acquired taste, ha, but you could do some neat stuff with that, like casually folding it in half to make a ghetto calzone or rolling it into a wrap.
E: Any case, it do have me thinking about maybe getting some rice flour and just... making rice bread equivalents or something. That chewiness was enticing and I want more. There's still half the thing left for tomorrow, but, like. Without the only okay-ish pizza stuff on top. I want the bread now more than the pizza, ha.
E2: Though... on actual home cooking, it was something my mom used to occasionally make for my diabetic grandfather? You can make a workable pizza crust out of
egg. Basically makes a gigantic pizza omelet, just without it being folded over like omelets tend to be. Genuinely quite good, basically 0 carb pizza. Plenty of recipes for it online, from a quick check.
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Topic: [MILK] There were 12 eggs here what did you do with them? (Happy thread?!) (Read 15912995 times)