Finishing off the second draft of my book has been a slog. It takes a lot of focus and I have really worked hard to keep myself in peak condition so that I can put out the absolute best product that I can. This has meant that I have some major changes is how and what I eat. I cut out booze. I cut out a lot of sugar. I don't eat much bread and I ramped up the amount of vegetables that I eat.
So far, I've been pretty successful. I've managed to drop sixteen pounds and counting. I just started measuring my body fat, so I'll keep you posted on how that turns out. I just tried making a pizza with a cauliflower crust tonight. I really liked it, but if I were to serve it to someone, I would probably call it a an Italian torte or something like that.
Prior to a couple months ago, I don't think I ever really ate cauliflower. It looked like broccoli, so I decided that it was something I wouldn't like. I can't say that I am playing on Team Cauliflower now, but I don't mind it.
One head of cauliflower will produce about a ten or twelve inch crust. The first step is to run it through a food processor.
From there, it's off to a nice steam in the Insta Pot. If you don't have one, you can just steam it on the stove top. I let it go for about two or three minutes.
From there, all of the other ingredients join the party. Their purposes are two fold. First, the almond flour and eggs bind everything together. The salt, pepper, oregano, and basil dope up the mix so that it tastes good.
I was afraid that my crust was going to be too watery or fall apart. It wasn't. After shaping it into something that looked pizza like, I set it in the oven for about eighteen minutes. When it came out, it was golden brown and had a spongy texture.
After topping it, it goes back in for about ten minutes. I've never had anything like this before, so a couple things. First, I had to eat it with a fork. The crust hold together, but not well enough to stay together in my hands. I know that will let down some pizza purists. Second, the crust on its own was a little bitter. However, the topics took the edge off and it really tasted like a pizza.
So what do I think overall? I'm going to try it again at some point. I plan on expiramenting with cook times and toppings to see if I can get something that might pass for a pizza. Until that time, I won't offend anyone's sensibilities and I will call it an Italian torte.