How are you with trying new tastes? I always try to imagine how something will taste and I am always surprised. Initially, when I started experimenting new ingredients I would be expecting similar flavours to what I am used to. I would be disappointed.
Take today’s recipe, madhumbe pizza crust. I would be expecting it to taste like wheat flour pizza crust and that would disappoint me. I had to let go of that notion and learn to appreciate the new flavours. Sometimes my recipes are a fail and never make it on the blog. I used to keep a regular schedule on the blog and then I would have successive fails and that would take away all my inspiration. Now I just let it flow. I enjoy it more.
I now know before taking a bite that this is going to be a new experience. The pizza crust is a lot doughier than wheat flour. Looks and tastes rustic.
When I made the flour I did not finely grind it and I can taste it. Which I love. However, I think this will not work very well in cakes but will see how that goes.
One thing I really would like to do more research on is the nutritional content of this flour and compare it to other flours. Is it just another empty carbohydrate?
Cheese Pizza. I make this all the time because Leo will not eat a pizza with toppings, so it is now out of habit more than anything else.
Would you try this pizza?
Ingredients
- 1 ½ cups madhumbe flour
- 1 cup tapioca flour or flour
- 2 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 eggs
- ½ cup olive oil plus more for oiling dough
- 1 cup water
Instructions
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Preheat your oven to 425°F and place two baking sheet/pizza stones inside. (
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Combine dry ingredients in a medium mixing bowl.
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Add wet ingredients and mix well. Allow dough to sit for about 5 minutes to allow it to firm up a little.
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Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.
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Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12-15 minutes, then remove and add toppings. Return to the oven and bake until the cheese is melted – I like to set my oven to broil for the last few minutes so that the mozzarella browns a bit
