salmon and caper pizza

I was determined to make a pizza base which had the crispiness of the thin Italian bases I used to eat in Italy. They are the only bases I like. None of the fat, fluffy ones for me. I thought this tapioca recipe should work because it holds together brilliantly so I gave it a shot last week. This dough is similar to the bread rolls I made for the burgers we ate recently but with a few differences. Tapioca clumps up when heated with liquid and becomes like a gel. It is this gel which holds everything together to form a dough. I made it, rolled it out very proudly, covered it with my chosen toppings and popped it into a hot oven and waited. And waited and waited. In the end we had to eat – I am talking about after 8.30pm – so I took it out and served it. The edges were beautifully crisp but they rest was a doughy, uncooked mess. We ate what we could, scraping the toppings off and I slunk away to hide. But I was not defeated and tonight I precooked the base, actually turning it over … [Read more...] about Salmon Pizza – grain and nut-free