yummmmmm part 2

gahhhhhhhhhh.

this is the sound of me drooling like Homer Simpson when I took my pizza out of the oven.

mmmmmm pizzaaaaa.

and not just any pizza.  healthy pizza. nyum nyum!

it was good - but it could definitely be better  (and for those of you who are not familiar with gluten free crust - i suggest you DO NOT try this.  LOL you will NOT think it's good.  you will crave your chewy - glutenous - delcious crust that you are used to!)

but for those of you who are gluten free... ok here are my initial tweaks.

*** Second, time I ELIMINATED the baking powder from the original recipe.  Much better!

1. they used parchment paper - and a million people complained in the comments that it stuck to the paper like super glue.  i used non-stick foil with 1 tsp of olive oil.  popped right out.

2.  i think i used a 8 inch pan.  i should have used a bigger one. 9 or 10 even.  the crust was thicker than i would have liked it. if i can't have a chewy gluten-ish substitute - then i'd rather have thin crust.  ( Second time I made this - I made double the recipe - but THREE crusts in a 10 inch pie pan - PERFECT thickness, nice crispy thin crust!  After I baked it the first 15 minutes - I took it out of the pan and put it directly onto the oven try for 5-10 minute more- no pan.  loved it.)

3.  make sure you have a sauce that you adore. i tried a different sauce today and i'm kicking myself that i didn't go with my tried and true sauce. i think it would have been even better (Second time I made it - had a great sauce - soooo much better!)

4. i might put a little garlic powder and onion powder in the crust mix??  not sure. (Second time I made it, I added  2 tsp garlic powder, 2 tsp Italian seasoning, 1 tsp Himalayan salt, cracked pepper, and 1 tsp sweetener (i used Truvia - but I'm sure sugar would be fine)  Wow!  Adding these seasonings made a HUGE difference!  

Additional tweak - and i think this is VERY important!  After the crust is finished, I did NOT put sauce on first.  I split my cheese into two portions.  I put half of the cheese directly down on the crust and let it melt in the oven for 2 minutes.  Then, I spread sauce on top of the cheese, added the second portion of cheese and toppings ( i used bell pepper and red onions).Then back in the oven til cheese melts.  The reason why this is important is because when the sauce lays on top of the crust directly - it starts to soften the crust into a mushy grainy texture. yuck!  Putting half of the cheese between the sauce and the crust acts as a barrier that lets the crust stay yum!  :)  

for those of you that CAN have carbs and gluten - please don't feel guilty about eating normal pizza.  eat up!  enjoy! in moderation of course! :)

if you could have read the amount of "WHY AM I BEING MADE TO FEEL GUILTY" comments over this pizza that was labeled as "guilt free"  LOLOL  i'm serious - people were borderline lunatic. like "toss them in the padded room with the pretty wrap-around special jacket" kind of loony.  The things that we choose to take the time to throw a tantrum over - geez louise.   (myself included!)

everyone just needs to take a breath every once in a while, you know?  LOL

ok!  that's it for today - gaze upon my pizza if you desire.  ;)

looks good right???

why yes.... that is a bite out of the crust. LOL i wanted to see what it tasted like!!