Photo: sweetbeatandgreen, Flickr
America's most popular pizza may be a crisp wheat crust topped with red sauce and loads of Parmesan and pepperoni, but pizza can be anything you want it to be. For blogger sweetbeanandgreen it's a vegan pie made with a gluten-free crust (she uses sweet rice flour) and topped with tofu "cheese" and fresh zucchini and summer squash.
The secret to the cheesy consistency of the tofu-lemon-herb mix, according to the recipe, is agar-agar, a vegetarian gelatin substitute and darling of Asian chefs and molecular gastronomists. Is the tofu blend more complicated than shaving off some nice Parmigiano Reggiano? Sure. But as kitchen alchemist Harold McGee reminds us in his fascinating book On Food and Cooking, creating food is all about science and (calling all kitchen nerds) science is fun.
For more recipes for gluten-free foods, visit Kitchen Daily.
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