Quote:
Originally Posted by fern46
No, its different. Check out this link. There's no wheat in it at all and there is 11g proterin per serving in the chickpea kind and 13 in the red lentil kind.
Legume Pasta | Barilla
No, I have never tried the cauliflower pizza crust before. I'm sure I would be ok with it. I'll eat pretty much anything... Back in the day my mom used to use slices of tofu for pizza crust. You have to press the water out and cook it before you top it, but it isn't terrible. |
The red lentil one sounds good. Thanks for the link. I'll have to go looking for it in the grocery store the next time I go. Sounds like a decent option.
I have never heard of tofu being used for pizza crust before. That is very interesting. I have only had tofu a handful of times, though. I made a tofu Parmesan dish (as opposed to chicken Parmesan) and it tasted pretty good. Most of the flavor comes from the breading anyways.