Gluten free pizza has been popping up like crazy around San Francisco. Many popular pizza places around the city are now offering a gluten free option. For a once in awhile treat, this may not be so bad; however, for those of us suffering from IBS or other gut-related symptoms, a bread still centered around processed grains could cause some problems.
I've tried all sorts of "alternative" pizza crusts. And to be honest, most are horrible. I've tried almond flour crusts which are delicious but feel like you just ate 2,000 calories worth of nuts because, well, you did. I've experimented with cauliflower crusts which, while many paleo chefs swear can be the answer to all of your pizza cravings and woes, and its not that I don't believe them, but mine was no such thing. Coconut flour crusts were boring, cornmeal crusts were indeed delicious but corn is very hard to digest for many people and they usually use another flour as well. Ok, enough!
The point is, when I discovered this pizza crust recipe from zenbelly catering, I was thrilled. It is a crisp, thin crust pizza that is nice and light and easy to prepare. I'd also never really experimented with yeast before, so it was fun! I hope you enjoy this pizza as much as I do. And remember, you can always experiment with toppings: cheese or no cheese, a tomato or pesto sauce, whatever veggies or meat toppings you have on hand. ENJOY!