The pizza above was my first attempt at a gluten free pizza. Came out really good. The crust looked like it would have the texture of cardboard, but was surprisingly soft and moist. For the crust I used quinoa and buckwheat flour. Next time I make this pizza, I will try mostly or all quinoa flour.
Tuesday, September 6, 2011
I made these delectable delights on the fly one night. I was originally intending to make ground pork sliders with roasted plantain, however at the last minute, I had to change my plans. I made the rolls using a white whole wheat flour and added jalapenos and plantains to the mix. I had Japanese eggplant, so it was easy to cut strips and saute them up with salt and pepper. Instead of dicing the roasted jalapeno as I had planned, to go into the pork meat, I cut them once and layed them out flat. I then added roasted red onion slices and plantain compote to complete my eggplant sliders.