Sunday, January 19, 2014
Tuesday, January 14, 2014
Gluten free eating is usually pretty easy. Staples like meat, veggies, and many grains naturally come without that sticky little protein.
But specialty foods are different. Those like brioche, crusty sourdough bread, and fluffy pancakes just aren't easy to recreate.
But pizza crust. That is by far the hardest, and arguably the most important. Bland, doughy, and soggy, all of the ones that I've tried leave a LOT to be desired.
Thankfully, this one manages to avoid those pitfalls. It's still grainy, so a sometimes treat, but one that's usually worth it. With simple ingredients, straighforward instructions, and a plethora of flavors to keep the crust exciting all on its own, this will be a gluten free pizza worth remembering.