Dinner last night. A zero carb pizza base. Who ever thought there was such a thing? And did you really think it would taste any good? Nope, of course not. Bloody vile is a pretty good description. Cardboard-like is even more accurate.
The toppings were good enough to not completely allocate this dining disaster into low carb hell. I scraped mine off and ate them as a messy pile on the plate. Prawns, pepper, onion, dill, capers, mushrooms and some Swiss chard all topped off with a bit of the Double Gloucester cheese left in the fridge.
Shame, because I reduced an entire tin of tomatoes to make a rich, thick sauce and added a few specks of dried oregano for a nice herbal touch. Maybe next time I'll chuck it all on some spaghetti and stop succumbing to gullible episodes of actually believing it's possible to make bread products taste good without traditional methods and ingredients! We live and learn.
3 comments:
Aw Del,
You are too funny!! I think maybe pizza is a place we have to make it low carb by just eating a wee-bit... (ya, right!) I, too, eat on the lower carb side and LOVE my pizza. There is no substitute I am afraid... The dough is so integral isn't it? Enjoyed your post! :)
Ha ha ha In otherwards don't try this at home - thanks for the tip I will stick to my carb crust - but the pizza looks really good other wise
Cheers Heather
Great blog, nice post.
Have you thought about using fatinata as a low carb pizza base option?
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