For years I’ve missed pizza. Not because there isn’t gluten-free pizza available. It’s out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks.
It’s usually heavy on the chewy aspect.
So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born.
It might even deserve its own brand new clean and shiny pizza pan.
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