I haven’t tried it, but I think psyllium husk would make a GREAT pizza crust. I once tried making wraps from it and it didn’t turn out, so I just ate them plain like giant crackers. But I thought the taste and texture would be great for a pizza crust.
I have thought the same thing in the past. But I can’t think of what would amalgamate them in a soft, riding combo? Maybe @Beacher knows what might work?
Yeah, this is why my wraps didn’t work. I think a recipe for wraps and pizza crust would be identical. I know for sure people make “psylli wraps” in the low-carb groups I’m in, so there must be recipes out there.
This was probably due to my unfamiliarity with psyllium husk, but I tried a recipe for low carb pigs in a blanket using almond flour/psyllium husk as the biscuit, and it was disgusting - truly inedible. I never followed up to figure out what, if anything, I did wrong to try a redo. I should, because pigs in a blanket are yummy…
@Jen, I just found this gluten-free recipe with psyllium husks and coconut flour:
Let me know if you can access it all. If need be, I can do some copy/pasting while respecting copyright.
@Michel - pictures look good…
May have to try this one. Looking for a gluten free pizza crust that is not too expensive and doesn’t spike the blood sugars.
Looks good! My major problem lately is making successful egg-free recipes. Flax eggs seem to work well for gluten-based recipes, but so far all my gluten-free, egg-free recipes have been a complete flop.
Have you ever tried aquafaba (chickpea brine)? I’ve heard it’s supposed to work well as an egg white substitute in baking, although I haven’t tried it personally
Darn Forgot about eggs.
I wonder if you can use xantham gum or agar agar instead as a binding agent.
It doesn’t use psyllium, but here is an egg-free, dairy-free, grain/gluten-free pizza crust that looks like it might be worth trying. I don’t know how tapioca flour affects BG.
I haven’t tried it, either, but it gets good press. Here are two recipes that use it in place of eggs. The brioche looks like the real thing, and though I generally distrust blog recipes, if I ever had to make an egg-free, dairy-free brioche, I’d try this one. The doughnuts use almond flour, but in the brioche, you could sub in gluten-free flour blend. I wouldn’t go with entirely almond flour because you might not get the required binding. But any recipe can be tweaked for personal dietary needs.
@Beacher, you are amazing!
Thanks for all the suggestions!! I will give some of them a try for sure.
I have never tried aquafaba, but I do have some I saved and froze so that I can try it in the future. From what I’ve read, I’m not sure it’s so good for binding, but I’ve read it fluffs up amazingly well for things like meringues.
It’s also popular right now in cocktails in place of egg white, for adding froth and a velvety mouthfeel. Apparently you can’t tell the difference. Or maybe that’s only after the second cocktail …
I have read this as well in regards to aquafaba.
I may defrost what I have and try using it over the holidays!
I have vegan friends who swear by Aquafaba. I’ve tried their foods and it’s impressive in its ability to stand up like egg white.
I will add, that I am unsure if the act of freezing the chickpea liquid will influence its usefulness in the future. I haven’t read about that, so if you read somewhere that freezing is fine, you’re probably more ahead on the research that I am.
But, I know that freezing some other things really changes their properties – for instance spicy peppers become less spicy when frozen. And eggs can be frozen, but they behave differently afterwards.