Vegetarian Cauliflower Crust Pizza
Have you ever come across a Glutard? Ok, that’s a bit harsh, but there are people out there who can’t have any type of wheat. I’ve tried a few different gluten-free pizza crusts and they’re ok, but not great. My friend Catherine is an excellent Chef, and has forwarded me her wheat-free pizza crust made with cauliflower- give it a try.
Chef Chuck recently had some questions for me about eating gluten-free. As someone who has been happily living a life of gluten free-dom for over 7 years now, I was happy to give some helpful hints to Chef.
Even though I don’t believe in resolutions, I am going to try and stop eating gluten in the New Year. My sister and niece have celiac, so chances are, I may have some predisposition to the stuff myself.
Gluten-free baking used to be a real challenge. Replacement flours (potato, tapioca, sorghum, brown rice, etc…) were difficult to find and very expensive. Now these wheat alternatives are widely available in mainstream grocery stores. Okay, they are still expensive. Low demand and pricey processing methods remain. And these flours can be disappointing. Gluten gives breads and cakes their chew and moistness. Without it, results can be dry and grainy. Enter: Betty Crocker!