<html xmlns:v="urn:schemas-microsoft-com:vml" xmlns:o="urn:schemas-microsoft-com:office:office" xmlns:w="urn:schemas-microsoft-com:office:word" xmlns:m="http://schemas.microsoft.com/office/2004/12/omml" xmlns="http://www.w3.org/TR/REC-html40"><head><meta http-equiv=Content-Type content="text/html; charset=iso-8859-1"><meta name=Generator content="Microsoft Word 15 (filtered medium)"><!--[if !mso]><style>v\:* {behavior:url(#default#VML);}
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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link="#0563C1" vlink="#954F72" style='word-wrap:break-word'><div class=WordSection1><p class=MsoNormal>Oh, this sounds pretty yummy! Thanks for the suggestions! I will discuss this with the great keeper of knowledge. Lol! Yep, I will research ideas.<o:p></o:p></p><p class=MsoNormal>Thanks!<o:p></o:p></p><p class=MsoNormal>Happy cooking!<o:p></o:p></p><p class=MsoNormal>Tammy<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b>From:</b> NFB-InTheKitchen <nfb-inthekitchen-bounces@nfbnet.org> <b>On Behalf Of </b>Debbe Gabe<br><b>Sent:</b> Monday, January 17, 2022 5:22 PM<br><b>To:</b> NFB In The Kitchen <nfb-inthekitchen@nfbnet.org><br><b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p></div></div><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Hi Tammy,<o:p></o:p></p><p class=MsoNormal>The truth about most cauliflower pizza crusts is that the cauliflower is mixed with wheat flour and they use a lot of eggs, at least 2, from the recipes I’ve seen online. <o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal>I eat wheat, so I try to buy organic whole wheat vegan crusts. But I’ve also used polenta as a crust. If you eat corn, they sell polenta in tubes on the shelf. Remove the polenta and smash it with your hands on the pizza pan, Spread it out and smash it down and leave it in the refrigerator to dry out for a while. Then I bake it at 400 for 10 or 15 minutes to make it more crunchy. Then I top it with tomato pizza sauce or pesto, made with walnuts, basil, lemon, other seasonings, but no cheese or oil. I make a fake parmesan chees in the food processor which is super good with 1 cup rolled oats, a little bit of walnuts, ¾ cup of nutritional yeast, and some sea salt. Store it in a jar in the frig and it keeps forever.That’s what I top my pizza with And if you make your pesto thick, the veggies will stick to that and won’t fall off without the cheese.<o:p></o:p></p><p class=MsoNormal>I don’t have a recipe for a pizza crust made with no gluten. You’ll have to look that up yourself. Sorry.<o:p></o:p></p><p class=MsoNormal>Good luck<o:p></o:p></p><p class=MsoNormal>Debbie<o:p></o:p></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>> <b>On Behalf Of </b><a href="mailto:ms.sunflower61@gmail.com">ms.sunflower61@gmail.com</a><br><b>Sent:</b> Monday, January 17, 2022 1:01 PM<br><b>To:</b> 'NFB In The Kitchen' <<a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p></div></div><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal>I have lots to learn! I’m not really sure where to begin. Ok, I think I’ll start out with pizza crust. I know cauliflower pizza crust are available but I’m not a big fan of cauliflower. If you have recipe ideas or resources, I would appreciate it!<o:p></o:p></p><p class=MsoNormal>Thanks so much!<o:p></o:p></p><p class=MsoNormal>Tammy <o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>> <b>On Behalf Of </b>Debbe Gabe<br><b>Sent:</b> Monday, January 17, 2022 4:06 PM<br><b>To:</b> NFB In The Kitchen <<a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p></div></div><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal>Hi tammy, again<o:p></o:p></p><p class=MsoNormal>I eat vegan, so I also don’t eat dairy, eggs, high fructose corn syrup. A lot of the dessert things I bake call for rolled oats. They do not have gluten if they are processed in a plant that does not also process wheat. You might need to go to a natural food store or someplace like Whole Foods to find rolled oats without gluten. <o:p></o:p></p><p class=MsoNormal>As far as not using eggs is concerned. There are tons of websites with egg free recipes. I use mashed very ripe bananas, applesauce, flax seed meal mixed with water (1 tb flax meal with 3 tb water equals one egg), or aquafava (the water from a can of garbanzo beans (can be used like egg whites) You absolutely do not need butter, cheese, eggs, or cow milk for cooking anything! And, people, as well as the earth would be much better off without those things!<o:p></o:p></p><p class=MsoNormal>If you want recipes for specific things, let me know because I have tons.<o:p></o:p></p><p class=MsoNormal>Your in cooking<o:p></o:p></p><p class=MsoNormal>debbie<o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>> <b>On Behalf Of </b><a href="mailto:ms.sunflower61@gmail.com">ms.sunflower61@gmail.com</a><br><b>Sent:</b> Monday, January 17, 2022 9:54 AM<br><b>To:</b> <a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a><br><b>Subject:</b> [NFB-InTheKitchen] Introductionj<o:p></o:p></p></div></div><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal>Hello!<o:p></o:p></p><p class=MsoNormal>I am so excited about this list/group!! Smile! I am Tammy Freitag and am very interested in learning ways to access ingredient listings forfood items. I have health issues and food allergies so it is imperative that I know what is in my food. I look forward to learning how to cook with the following allergies:gluten, dairy, sugar, fructose peanut, egg & more. I also want to learn ways to season meats & vegetables because of allergies to garlic, onion& oregano. Lol! Yeah, I know this is a tall order! Smile!<o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><p class=MsoNormal>Excited to learn!<o:p></o:p></p><p class=MsoNormal>Tammy<o:p></o:p></p><div id=DAB4FAD8-2DD7-40BB-A1B8-4E2AA1F9FDF2><p class=MsoNormal style='margin-bottom:12.0pt'> <o:p></o:p></p><div class=MsoNormal align=center style='text-align:center'><hr size=1 width="99%" noshade style='color:#909090' align=center></div><table class=MsoNormalTable border=0 cellspacing=0 cellpadding=0 style='border-collapse:collapse'><tr><td style='padding:0in 11.25pt 0in 6.0pt'><p class=MsoNormal><a href="https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.avast.com%2Fantivirus&data=04%7C01%7C%7C524b079d1cce4c0a5cc808d9da0d5bd0%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637780573173573814%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&sdata=BRSHCpa6KMmGcteBq3xmKmxSrTH72uSg%2BmAsvfxCKWc%3D&reserved=0"><span style='border:solid windowtext 1.0pt;padding:0in;text-decoration:none'><img border=0 width=90 height=33 style='width:.9416in;height:.3416in' id="Picture_x0020_2" src="cid:image003.jpg@01D80BC9.DBCCBE30" alt="Image removed by sender. 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