Sunday, January 4, 2015

a no-gluten-allowed type of pizza crust (and sauce)

Over six months ago, I went gluten-free. My stomach has loved this choice, but my mouth has protested every time I put something in there that would normally contain gluten. So, naturally, I have been on the lookout for good (aka, doesn't taste like bland dirt + doesn't have 5,000 steps) gluten-free recipes. Last night I tried a new recipe for gluten-free pizza crust and, according to the empty dishes and the content looks on my family's faces, it's a keeper.

The recipe for the crust came from the Minimalist Baker, and the sauce came from Ree Drummond (who, by the way, is awesome). 

The only changes I would make to the crust is to make a 1.5 batch. That way instead of making an approx. 14in pizza + having some dough leftover, you could make two approx. 14in pizzas and make even more people happy with the delicious-ness! (Or you could just make a whole bunch of baby pizzas...that could be fun!)

Also, I have this really bad (that sometimes turns out for the good) habit of not really ever following a recipe. I promise I did with the crust, but for the sauce I took a couple detours. I added more herbs and spices (basil, cilantro, thyme, etc., etc.) and I blended the tomatoes before throwing them in the pot since I absolutely cannot stand chunks of tomatoes. Oh, and I threw in some homemade salsa too, just because I felt like it. 

Let me know if you end up making this + any changes you make + your people's response! And if you have any good (see above definition of good when it comes to gluten-free) gluten-free recipes, let me know, okay? 

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