Now, the challenge to making this pizza crust was to learn how to stretch it by tossing it in the air. For all of us gluten free bakers, I know we were all thinking the same thing: Get Real! No gluten = falling apart. So this is a challenge where I did what I could, which was rolling and patting out the dough by hand. I made my favorite homemade sauce on the stove and moved right along.
The original dough recipe came from “The Bread Baker’s Apprentice” by Peter Reinhart. Of course, I made plenty of changes to make it gluten free, but it is not so difficult. I also added some Italian herbs to the dough, just for kicks :)
We love pizza around here, so this challenge was nice, especially since it is something that I make on a semi-frequent basis anyhow.
Our toppings included Chicken, Onions, Spinach and Cheese.
