In A Nutshell

These just melt in your mouth.... and because you cut them into bite-sized pieces, they really don't have any calories. So there's that..... Adapted from Food and Wine magazine. 1 3/4 cup flour 1/4 cup plus 2 T cornmeal 1/2 t salt 2 sticks unsalted butter, room temp 3/4 cup powdered sugar 2 t grated orange zest 1 t vanilla (or 1/2 t vanilla plus 1/2 t orange extract) Beat the butter and powdered sugar until creamy, about 2 minutes. Beat in the orange zest, vanilla extract and salt. Add the flour and cornmeal and beat at low speed just until dough comes together. Pat the dough into a disk or square, wrap and refrigerate for one hour. Preheat oven to 350º.  Roll the dough into an 8" round or square that is 1/2" thick. Cut the dough into 1/2" long strips and line them up on a parchment-lined baking sheet, leaving 1" between them (I managed to cram them all on one because I ate like half the raw dough....). Chill the strips for 30 minutes and ...

I don't think a person exists on this planet who loves pizza more than I do.... I love it in all its incarnations: deep dish, pie cut, square cut, fancy Neapolitan-style pizzas but most of all the awesome mom-and-pop pizza that you can find in any neighborhood in Chicago and the outlying area. Having said that.... if any of the following scenarios apply: attempted weight loss via low-carb diet, gluten = tummy-shame or diabetes, this pizza is truly a good alternative. It tastes really really good (please believe me because I don't even like cauliflower very much) and can scratch that itch for pizza-- maybe not as a forever substitute but on occasion. My daughter found a good crust recipe from  Detoxinista  that holds up after baking-- we've modified it a bit. As for the toppings, you can put anything you like on there. For me pizza is a way of using up leftover ingredients that are hanging around the rotter drawer of the fridge. In this case, I sautéed swiss chard from my...