So here's the deal with the veggie based crusts I've been working on lately. I've been going through some health issues and have been forced to change my diet. I now have to restrict sodium, fat and carbs... all of the things I love. I'm one of those people who doesn't just eat to live, I live to eat. I love cooking, I love eating and I love the the process of creating things in the kitchen that I, and others, will enjoy. Truth be told, I'm just as happy in a spice shop or kitchen store as I am in a bike shop. Turn me loose in a restaurant supply warehouse and I'm in heaven.
I'm the guy that was working on perfecting a slew of beer based recipes, including a killer pizza crust. Many of the foods I crave are off the table (literally) for me now in their current forms. I have been trying to use my culinary skills to modify them into a form that closely approximates the original while meeting my dietary restrictions. It hasn't been an easy road, but it's one I have no choice but to travel. It doesn't mean I can never have a real pizza again, but it means that it will be the exception now, not the rule.
I've shared my successes here because because I know there are others in similar situations. I know it's not for everyone, but hopefully others will see some benefit from it.