On May 15, 9:44*am, Landon > wrote:
> On Wed, 11 May 2011 14:55:19 -0400, Ross@home wrote:
> >We have a son who is gluten intolerant so it's always tough to find
> >something to make when he comes to visit.
> >I came across this recipe recently which I haven't tried yet but will
> >next time he's here. Sounds interesting.
> >http://www.examiner.com/low-carb-in-...r-pizza-crust-...
> >orhttp://tinyurl.com/2fpxrv2
>
> >Ross
>
> I have a sister and a niece who are strict vegan. Is there a way to
> use something other than the egg to create the binding effect and hold
> the cauliflower together?

You could use a couple of tablespoons of ground flax seed mixed with
hot water to make a slurry, it gets very
sort of slimy and is a good binder. The cheese is a good binder as
well.

I just took all the ingredients and put them in my cuisinart and
pulsed till I got the proper consistency. Way
easier than the methodology in the recipe. I didn't use the fennel, I
used an Italian herb blend I had on hand.

I might use some zucchini as well the next time I make this. I'm
thinking a chicken, spinach, mushroom and feta with a bit of oilive
oil and garlic for the sauce topping would be really good as well.
I didn't use more that three or four tablespoons of the red pizza
sauce, I didn't want the crust to get soggy. It worked very well.
Lots of possibilities here.

It's really low carb for those who are low carbing it.