As a recovering carbaholic, I try to be aware and limit my consumption of flour-based deliciousness. I currently have a container of leftover roasted potatoes eyeing me hopefully every time I open the fridge. Luckily pasta doesn't have the same hold over me, or else I'd be doomed. How I love cereal.
By the blessing of the Lord above, the man I married shares a similar carb-cautiousness.
There are some foods he enjoys, however, that involve dough, like lachmagine. But for him, the ikkur isn't the dough, it's the meat. Having fallen hard for spaghetti squash, I believe I came across a recipe for spaghetti squash pizza crust, without the cheese binder that many rely on.
I did find such a recipe on A Beautiful Mess (omitting the oregano and cayenne, using my own choice of spices), and experimented by making two crusts, one from riced cauliflower and the other from spaghetti squash. I must say, the squash version was much easier to deal with. The edges of the cauliflower crust crumbled, whereas the squash remained firm and intact.
For the meat topping, I used a recipe that came with the riced cauliflower package, which is by Naomi Nachman.
Using 1⁄4 cup measurements, I made quite many mini-crusts from one spaghetti squash. After baking the crusts, and before putting on the meat topping, I flipped them over.
The crust was nice and firm.
I opted to make my own prune butter by simmering some prunes with a splash of water. Didn't take long.
The leftovers kept very well in the fridge for quite a few days.
By the blessing of the Lord above, the man I married shares a similar carb-cautiousness.
There are some foods he enjoys, however, that involve dough, like lachmagine. But for him, the ikkur isn't the dough, it's the meat. Having fallen hard for spaghetti squash, I believe I came across a recipe for spaghetti squash pizza crust, without the cheese binder that many rely on.
I did find such a recipe on A Beautiful Mess (omitting the oregano and cayenne, using my own choice of spices), and experimented by making two crusts, one from riced cauliflower and the other from spaghetti squash. I must say, the squash version was much easier to deal with. The edges of the cauliflower crust crumbled, whereas the squash remained firm and intact.
For the meat topping, I used a recipe that came with the riced cauliflower package, which is by Naomi Nachman.
Using 1⁄4 cup measurements, I made quite many mini-crusts from one spaghetti squash. After baking the crusts, and before putting on the meat topping, I flipped them over.
I opted to make my own prune butter by simmering some prunes with a splash of water. Didn't take long.
The leftovers kept very well in the fridge for quite a few days.
A great taste experience! Thank you for the delicious recipe.
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