keto pizza: Day 2

The keto pizza, made with Victoria's keto pizza-crust recipe, was less good on the second day than it had been yesterday. Victoria's keto flour is basically a combination of almond flour and oat fiber (we can call it "oat flour" if you want). An almond-flour crust doesn't actually taste that bad, but once you add the oat fiber, the taste becomes extremely bland. It's not a bad taste, but it's also not a taste that motivates you to keep eating. Maybe there's some way to improve the recipe. As I tried with Victoria's burger buns, I might add some vital wheat gluten to give this crust a breadier texture. I might also add some nutritional yeast to make it less bland-tasting, and maybe a heavy dose of my umami powder and/or Everything Bagel seasoning. A different prep method might also be in order: what if I pan-fried the bottom of the crust before adding the pizza toppings and then baking the pizza? As Chef Jean-Pierre says: texture is a conductor of flavor. Joshua Weissman even wrote a cookbook that emphasizes this concept. I'll eat something bland, like a pita, if it's been baked or fried to the point of crunchiness. That's probably why I used to be addicted to pita chips (but we can't discount the importance of things like salt, butter, and garlic powder).

Bottom line: more experimentation is necessary.

Per the standard, I reheated the slices by first pan-frying, then microwaving. (You can do the reverse, too.)

The crust looks innocent enough from a distance.