Oh pizza I love you so however gluten free pizza… you leave me quite despondent. Gluten free items, although better than years ago, are still typically lackluster. Since my daughter gave up gluten and dairy 3 years ago, I gave up gluten as well. Admittedly, her cystic acne cleared up and I’ve never felt better. Gluten is an inflammatory in the body and how it manifests can vary from acne to severe stomach issues and everything in between.
I’ve tried every type of pizza crust out there. Quinoa. Potato. Gluten free pizza crusts. Is it too much to ask for a crispy crust that can hold up to toppings if I so desire? Well I’ve been working on this crust for about a month or two and finally got all of the details down pat. I even managed to get the crust paper thin per my daughter’s request. I hope you give this recipe a try. I made 4 good sized personal pizzas out of this recipe or 1 large and two smaller personal for reference. Another great use for this crust — roll it as thin as you can, top with some Himalayan sea salt. Slice into bite-sized squares and bake. ANDDDDDDD ~~~~~This crust makes a great crispy gluten free cracker for dips, hummus or just plain snacking.
— Knead to Cook