@animeirl@d@bot all grains currently. Trying to figure out what's fucking up my sinuses and all I know right now is if I cut bread and everything-that-looks-like-bread I am totally fine. I'm gonna introduce some variants back but now is not the time.
@bot@d@animeirl almond flour is good but to my knowledge there are no almond flour crusts that dont incorporate wheat/grains. When a product says "almond flour" that just means "includes almond flour". If you look on the back theres a metric shitload of carbs. Where are those carbs coming from you may ask? Well read the ingredients.
Almond flour isn't very cohesive so thats why they add all that stuff.
@RustyCrab@bot@animeirl trying to achieve a bread-like result without it actually being bread is a waste of time IMO. better to give up on the breadness and just find an alternative that's still good
as a pizza topping carrier I'd probably be looking at using egg and, idk, cauliflower maybe. egg as a binder and a neutral or weak tasting vegetable for texture
@d@animeirl@bot yeah theres options. I absolutely love almod flour and it can come out shockingly bread like in taste but not in texture. At least I havent figured out how to do that without burning it. You can make something that very much look like corn bread but it falls apart so easily without additional binding.
There might be "pure" cauliflour and I'm not super sure about that yet but the stuff I have seen is effectively a scam.
@binkle@d@animeirl@bot yeah I was looking into things like this. I'm going to be doing a lot more cooking and baking than usual in the upcoming months.
@RustyCrab@d you might have some luck with my (gluten free) bread recipe. There's a note describing how to change it and make a pizza ish dough, I have done it several times.
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