On May 15, 10:13*am, Landon > wrote:
> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> >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.
>
> Thanks! They don't eat cheese either, being strict vegan. I'll try the
> ground flax seed.
>
> I swear, it's hard to put recipes together for them. I eat everything,
> so making things that are strict vegan is very difficult for me. I
> don't know how they can eat well without *any* of the animal products
> or byproducts.
>
> I'm trying to make recipes that they would enjoy when they come to my
> place and we all eat. It's important to me that they feel comfortable
> in my home and at my table.

what about soy cheese?????

On Sun, 15 May 2011 10:45:13 -0700 (PDT), ImStillMags
> wrote:

>On May 15, 10:13*am, Landon > wrote:
>> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
>>
>>
>>
>> > wrote:
>> >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.
>>
>> Thanks! They don't eat cheese either, being strict vegan. I'll try the
>> ground flax seed.
>>
>> I swear, it's hard to put recipes together for them. I eat everything,
>> so making things that are strict vegan is very difficult for me. I
>> don't know how they can eat well without *any* of the animal products
>> or byproducts.
>>
>> I'm trying to make recipes that they would enjoy when they come to my
>> place and we all eat. It's important to me that they feel comfortable
>> in my home and at my table.
>
>what about soy cheese?????

They would eat that! Does it have the binding ability? I know some soy
products aren't real close in action, but only in appearance.

Maybe even working some tofu into the dough....hmmmmm

On May 15, 10:58*am, Landon > wrote:
> On Sun, 15 May 2011 10:45:13 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> >On May 15, 10:13*am, Landon > wrote:
> >> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
>
> >> > wrote:
> >> >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.
>
> >> Thanks! They don't eat cheese either, being strict vegan. I'll try the
> >> ground flax seed.
>
> >> I swear, it's hard to put recipes together for them. I eat everything,
> >> so making things that are strict vegan is very difficult for me. I
> >> don't know how they can eat well without *any* of the animal products
> >> or byproducts.
>
> >> I'm trying to make recipes that they would enjoy when they come to my
> >> place and we all eat. It's important to me that they feel comfortable
> >> in my home and at my table.
>
> >what about soy cheese?????
>
> They would eat that! Does it have the binding ability? I know some soy
> products aren't real close in action, but only in appearance.
>
> Maybe even working some tofu into the dough....hmmmmm

I dunno.....I hate that stuff. But maybe someone else here can answer
your question.

On Sun, 15 May 2011 12:21:32 -0700 (PDT), ImStillMags
> wrote:

>On May 15, 10:58*am, Landon > wrote:
<snip>
>> Maybe even working some tofu into the dough....hmmmmm
>
>I dunno.....I hate that stuff. But maybe someone else here can answer
>your question.
>
I did too for many years. Then one day it started being something I
like, given that it's flavored with one of my favorites for it.

By itself it's like library paste. Not much flavor and not very good.
It adopts whatever flavor it's in, so I just add it to a dish after
simmering it or stir frying it in something that gives it good flavor
and/or spice. It's one of those things that is much better after
marinating over night.

not in dough... but you could slice thin, crisp in OO and put on as part of
toppings, Lee
"Landon" > wrote in message
...
> On Sun, 15 May 2011 10:45:13 -0700 (PDT), ImStillMags
> > wrote:
>
>>On May 15, 10:13 am, Landon > wrote:
>>> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
>>>
>>>
>>>
>>> > wrote:
>>> >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.
>>>
>>> Thanks! They don't eat cheese either, being strict vegan. I'll try the
>>> ground flax seed.
>>>
>>> I swear, it's hard to put recipes together for them. I eat everything,
>>> so making things that are strict vegan is very difficult for me. I
>>> don't know how they can eat well without *any* of the animal products
>>> or byproducts.
>>>
>>> I'm trying to make recipes that they would enjoy when they come to my
>>> place and we all eat. It's important to me that they feel comfortable
>>> in my home and at my table.
>>
>>what about soy cheese?????
>
> They would eat that! Does it have the binding ability? I know some soy
> products aren't real close in action, but only in appearance.
>
> Maybe even working some tofu into the dough....hmmmmm

if you ever want to try it again, look upon it like mushrooms, flavors
picked up really easily, if you like spicey, soak in hot sauce of your
choice overnight, remove, then deep fry with/without breading, Lee
"ImStillMags" > wrote in message
...
On May 15, 10:58 am, Landon > wrote:
> On Sun, 15 May 2011 10:45:13 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> >On May 15, 10:13 am, Landon > wrote:
> >> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
>
> >> > wrote:
> >> >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.
>
> >> Thanks! They don't eat cheese either, being strict vegan. I'll try the
> >> ground flax seed.
>
> >> I swear, it's hard to put recipes together for them. I eat everything,
> >> so making things that are strict vegan is very difficult for me. I
> >> don't know how they can eat well without *any* of the animal products
> >> or byproducts.
>
> >> I'm trying to make recipes that they would enjoy when they come to my
> >> place and we all eat. It's important to me that they feel comfortable
> >> in my home and at my table.
>
> >what about soy cheese?????
>
> They would eat that! Does it have the binding ability? I know some soy
> products aren't real close in action, but only in appearance.
>
> Maybe even working some tofu into the dough....hmmmmm

I dunno.....I hate that stuff. But maybe someone else here can answer
your question.