Cali’flour Breadcrumbs

Many of my family’s recipes, from chicken Parmesan to okra, revolved around breading and frying. I no longer like to fry anything, but I still like the comfort of breadcrumbs sprinkled over soups, salads, and dips or coating a piece of fish or chicken. A Cali’flour pizza crust baked, broken up, and whirled in the food processor is my solution. You can also make extra breadcrumbs with odd-shaped pieces of crust left over from stamping out circles for crostini</