- Messages
- 1,209
- Type of diabetes
- Type 1
- Treatment type
- Insulin
- Dislikes
- Celery.
This is the real deal.
My wife makes a mean pizza for our kids using the bread machine to make the dough. I tried this version alongside theirs and in the interests of diabetes research compared it to a small slice of real pizza stolen from my son. The texture was pretty much identical. The best thing is that this is not a ''fake dough' solution but a vegetable one.
Slice an aubergine so that you get lots of disc shaped bits about half a centimeter thick put them on a baking tray, drizzle with olive oil, add salt and pepper and bake in a hot oven (I have a fan over and had it at 200c) for 10-15 minutes, turn them over half way through. The idea is that they firm up but don't get burnt/crisp.
Once out of the over leave for 5-10 minutes to cool.
Then treat them as the base; add tomato sauce, cheese, whatever toppings you want and bake them again until the cheese is melted.
They are fantastic. They are like mini-pizzas and I had one smallish aubergine to myself but wished it had been 3. They are great. The texture of the aubergine feels like a lovely thin crust doughy pizza base.
So, a pizza recipe for you amongst all the horrors and stresses of our modern world.
Now, if only I could find a low-carb lager things would be looking pretty good.
Best
Dillinger
My wife makes a mean pizza for our kids using the bread machine to make the dough. I tried this version alongside theirs and in the interests of diabetes research compared it to a small slice of real pizza stolen from my son. The texture was pretty much identical. The best thing is that this is not a ''fake dough' solution but a vegetable one.
Slice an aubergine so that you get lots of disc shaped bits about half a centimeter thick put them on a baking tray, drizzle with olive oil, add salt and pepper and bake in a hot oven (I have a fan over and had it at 200c) for 10-15 minutes, turn them over half way through. The idea is that they firm up but don't get burnt/crisp.
Once out of the over leave for 5-10 minutes to cool.
Then treat them as the base; add tomato sauce, cheese, whatever toppings you want and bake them again until the cheese is melted.
They are fantastic. They are like mini-pizzas and I had one smallish aubergine to myself but wished it had been 3. They are great. The texture of the aubergine feels like a lovely thin crust doughy pizza base.
So, a pizza recipe for you amongst all the horrors and stresses of our modern world.
Now, if only I could find a low-carb lager things would be looking pretty good.
Best
Dillinger
Last edited by a moderator:
It was absolutely delicious but the aubergine just didn't crisp up - it just stayed lovely and soft. I salted it for 30 mins before cooking it and put the slices onto hot baking sheets. Maybe it's because I have a gas oven rather than a fan?
