Gluten-Free Redo: Pizza
Pizza is one of the main foods people say they miss when they find out they’re gluten intolerant. While most toppings are safe, the crispy-chewy crust can be hard to replicate without wheat flour. VT enlisted author and blogger Allyson Kramer to collaborate on a crust that has crunch and texture, plus topping combinations that raise the bar on any homemade pizza session.
March 2014 p.32
get the recipes
Gluten-Free Pizza Crust
Because this dough is very soft, it’s spread in a lightly greased pan before it rises rather than after. The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan. A par-baked pizza crust will keep for upmore
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.more
This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.more