my pizza crust did not turn out as i hoped.. and hello

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i'm new here, obviously.

looking for more people to talk/chat with since i am home a LOT. i struggle with agoraphobia along with a list of other things and possible am an aspie. most everything i read points to 'yes' and i've had two therapist suggest to me that i have aspergers.. so here i am.


so........................................ hi

hiya mama welcome to our cool club

Hello, and welcome to WrongPlanet!

I'm in Anaheim.

What's this about a pizza crust?

hi, thanks

i tried making a cauliflower pizza crust because i'm trying to cut back on gluten-filled foods. it was too soggy. i ate most of it anyways. tasted like a sad wet pizza, still good though!

Cauliflower? I've never heard of that before.

Low-gluten grains make good flatbread (grind, add water, flatten, bake). Add toppings to the flatbread, bake, and eat. It's a crunchy crust, but still pizza.

Nice to meet you! Welcome to Wrong Planet!

"bob's red mill" makes an excellent gluten-free pizza crust mix. i will have to add that to my shopping list. no food sound good to eat though lately so i've been trying to at least choke down old favorites.

hello, thanks

^ Thanks for the tip! I'm mostly concerned about cholesterol right now, but if it means going Vegan for a month or two, I'll do it.

i seem to bounce between vegan and vegetarian. i eat what i feel my body wants. most animal produces make me extremely sick so i avoid them, but sometimes a piece of cheese or cake is a must!

welcome

thanks

high cholesterol for many, is more a matter of an [too] acidic body chemistry, than in eating too many saturated fats. the acidic condition is caused by too many sugars [whose associated high-acid condition causes lesions to develop on the interior walls of blood vessels which the body tries to patch over with, you guessed it, cholesterol] such as those featured in refined carbs such as pizza crust. not that pizza is bad but too much of anything including refined carbs is not good. a thin crust [maybe whole wheat?] would be better than a thick deep dish crust. just a thought.

and mama, bob's red mill is some gourmet stuff indeed

indeed.

i'd consider myself a pizzatarian too. i think i just really like making white flour pizza dough though, just wish it didn't feel so heavy in my tummy after eating it.

maybe a thin whole wheat crust would be less filling?

yes. i'm sure i have tried that before. made so many pizza's i have lost track.

should probably add whole wheat flour to my shopping list