From the site Kalyn’s Kitchen: “Admittedly, this is not a pizza in the truest sense of the word, but if you’d like pizza flavors with a “crust” that’s gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did!”
Greatist writes: “I pre-cook the crust to get a firm, crispy bottom, add the toppings, and then put it back into the oven to melt the cheese. It’s a super quick and light way to resurrect pizza night without the guilt.”
This Chick Cooks explains: “This coconut flour crust turns out perfectly crispy every time. It’s like pure, crispy, cheesy goodness. It would make AMAZING breadsticks! I can’t even exactly describe how yummy this crust is so you’ll just have to try it for yourself.”
From So Very Blessed: “In my opinion, these are, hands down, the best things I think I’ve ever cooked. Each bite is packed with pizza flavor and I can’t get enough of them!”
Serious Eats notes: “These Polenta Pizzas from Clean Start by Terry Walters don’t have all that much to do with their doughy, cheesy namesake, but considering it’s about a thousand times better than any vegan, gluten-free version I’ve ever tried, I’m not going to argue about semantics.”
Eggplant Pizza Recipe. It’s in Danish, so you’ll need Google Translate for this one.
The Kid-FriendlyPizzadilla Recipe. If you’re using gluten-free tortillas, warm them up in the microwave first to keep them from cracking.
From the Lean Green Bean: “I got the idea from this post but I made mine a little differently by microwaving the sweet potato before adding it and not using cheese in the crust. As for the pizza itself, my mom sent me an email last week saying that she made this pizza with a few changes and it was delicious.”
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