I like the idea of letting the batter sit to ferment a bit before cooking. It will make it more digestible.
Sounds nice. Have you tried cooking it on a soap stone or clay pizza pan to see if it will get crispy on the bottom?
BTW, there is some controversy about whether you can safely sit a batter that contains eggs. Likely best to play it safe.
I haven't with this recipe. I've personally never had great luck with pizza stones (I think my oven is some of the problem I use my cast iron skillet in place of a stone quite a bit. I'll have to give it a try! Thanks!
I like using an iron skillet this way too and find it provides some of the same crisping potential. Did it work?
I used cast iron last week!
Preheated the pan with my oven. Sprayed pan with avocado oil, sprickled organic dried Italian seasoning on top of the oil and added the batter to the hot pan. Then baked the crust.
It was a crispier. But I think using less batter would make a thinner, crispier crust.
Hello! I've been gone for a week at a cabin with my in-laws. It has everything but internet (Yes. Those cabins still exist! lol) My garden is a jungle of weeds. I'm thinking on setting some batter out today while pulling weeds and make pizza in a cast iron tonight!. I'll let you know how it goes.
Another thought I had is trying a pancake-sized one on a griddle. Might make an easier frozen pizza crust but….it might spread out too thin too. I figure it's worth a try!
I love the baked sprouted garbanzo crust idea and using a stone wear or iron dish makes good sense for crispiness too.
I thought I'll pull this recipe back up to support those of you looking for a mid winter savoury comfort food that is candida friendly.
Enjoy and thank you Iva!