Beer and pizza. Pizza and beer. Impossible to achieve gluten-free, you say?
Nay! This recipe resulted in a deliciously normal crust. Crispy center, thick chewy edges, and a rich wheat bread flavor. Substituting powdered soymilk for dry milk and agar flakes for the gelatin didn't affect my results. Best of all? This crust is packed with protein-rich chickpea flour.
I thawed some of the pesto I froze last August and brought it back to life in the blender with olive oil and fresh spinach. Then I added my favorite toppings, kalamatas and broccoli, and enjoyed the best pizza I've eaten in years.