Skip to main content

Cricket Pizzas for Foodie Reads 2016

May was a productive month for my Foodie Reads 2016 Challenge, I have carved out full afternoons to read this month - meaning, I ordered my family to leave me alone while I crawled under the covers and devoured pages and pages of books.

After making Cricket Chip Cookies for my Bizarre Foods SEM, I came across Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet by Daniella Martin.* Timely.

On the Page...
I have to admit: I didn't love this book. It was okay. The subject is even wildly compelling for me. So, it means something that I struggled to get through this. Well, I struggled through the first 100 pages or so. And, considering that the book itself is only about 130 pages, not including the voluminous introduction...well, you can do the math. I definitely didn't love this book.

She starts off as too much of a treatise and less of a narrative. For pages and pages she details the FCR (food conversion ratio) of cows to beef, pigs to pork, chicken, and - finally - insects. She discusses how Americans are already eating bugs because of the FDA regulations on allowing insects and insect parts into our foods. And she makes an argument for veganism being completely unnatural; I'll admit I did chuckle at that part. But her personal stories about eating insects didn't really start until about 100 pages in.

Those were the stories that I really enjoyed - her travels and experiences eating bugs from Palo Alto to Japan and through Thailand and Cambodia. The last 90 pages are a reference guide for edible insects as well as some recipes. Those were informative. I'll definitely be trying some of those recipes soon.

On the Plate...
When I was talking to the boys about their lunch requests on this holiday Monday, everyone wanted pizza. So, I decided to make some cricket dough, mixing flour and cricket flour, for the boys using Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." I made a cormeal dough for my gluten-free husband.

This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. Mine, today, only made it about 6 hours before it was time for lunch.

Ingredients makes two 10" pizzas
  • 1-1/2 C warm water
  • 1 T active dry yeast
  • 3-1/2 C flour + 1 C for kneading and rolling later
  • 1/2 C cricket flour
  • 1/2 t dried epazote
  • 2 T oil
Toppings - you can use your favorites, we did a prosciutto + pineapple and a prosciutto + pear + gorgonzola
  • dried crickets
  • tomato sauce
  • shredded mozzarella
  • prosciutto, sliced into thin strips
  • pineapple, peeled and thinly sliced
  • Bosc pears, thinly sliced
  • crumbled gorgonzola
  • balsamic vinegar, for drizzling after baking

Mix all of dough ingredients together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.Knead in up to 1 C flour until the dough is elastic.

Preheat oven to 450 degrees F. Divide the dough in half. Roll the dough out as thinly as you can onto two baking stones. Top with toppings (reserve the dried crickets for serving or they will burn) and bake for 18 to 20 minutes until the dough is crisped and golden. Slice and serve hot.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


Here's what everyone else read in May 2016: here.


  1. I didn't realize that you could buy cricket flour. I think I'll stick with my unnatural vegan lifestyle. I figure penicillin and chocolate bars are unnatural too!

    1. I've bought it twice. Always online. I do wonder if I can get it locally.

  2. People who write books that are preachy and judgmental are a huge turnoff to me. I would try your pizza but I don't think I would bother to make one LOL

    1. Haha. I agree. You really can't TASTE a difference, but you can smell the cricket flour.

  3. Ack! You are so brave - I don't think I could stomach the crickets!

  4. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t