i don’t know about your house, but pizza is big around here.
so this month’s recipe redux challenge was a breeze. it seems many of the pizzas we eat around here are from the gluten-free frozen section of the grocery store, but i’m glad to have a reliable and delicious homemade crust recipe in my back pocket.
maybe you remember this mouthwatering caramelized onion, bacon, and apple pizza? or maybe this crazy awesome mozzarella pizza with pine nuts, currants & arugula (it’s in my book too!!)? if you’re amazing and you own my book, then you’ve also seen my pizza margherita and my barbecue chicken pizza.
the crust on all of those delicious gluten-free pizzas are the same. today’s crust is just a tad different.
i’ve begun to see the real value of adding protein back into my gluten-free baked goods. gluten is a protein, after all. so when it’s removed those structural properties are lost. i’ve always known binders were necessary for support when baking gluten-free. i have added flax slurries for years now and many others use xantham gum. i’ve had many successes along the way.
but i think there is something to adding protein back in too.
it makes for a firmer, more structurally sound product.
so here’s my favorite homemade gluten-free pizza crust. stronger. and higher in protein too.