We’ve done it. We finally have a legit pizza crust at home – and it’s amazing. Made with Jules GF flour and her own recipe, I won’t say this is the easiest thing and it takes some faith (you pour the batter into the pizza pan and spread with a spoon…) but it comes out crispy, fluffy, not too bread-y and just great – the ideal thin-crust pizza.
Now, you have to understand: I don’t like pizza crusts. They’re thick and cumbersome, often more like bread than anything else and really, I want those toppings and the crust is just a delivery system – so why weight myself down with acres of crust? This crust is crispy on the edges, bubbly if not downright fluffy, tasty and fantastic. Heartily recommended!
Here, pizza is topped two ways: front half is pesto, roasted garlic, mozzarella, black olives and red onions (personal favorite) and the back half is marinara sauce, mozzarella, pepperoni, roasted garlic, mushrooms and a few red onions here and there. Big hit with the boys, too bad there weren’t any leftovers!