I’ve been experimenting with pizza crust that has no wheat flour. I’m diabetic so I have to stick to flours that are lower glycemic index, like almond and coconut. The problem has been that dough made with these flours doesn’t stick together and rise like wheat flour dough.
The solution? GLUTEN!! YOU HEARD ME!
Gluten is a protein and it’s what forms the stretchy network that gives dough the structure to rise. I do not have Celiac Disease and so I do not live the gluten-free lifestyle.
Here’s my first crack at pizza crust made with almond flour, coconut flour, and gluten. It’s been par-baked and it’s ready for toppings! #thislookspromising