Lazy Sunday afternoons are made for pizza. And today, I wanted pizza. Unfortunately, like many of you, I don't really have the option of calling for delivery. Hrmph.
Life without gluten, tomato, and dairy doesn't leave a lot of options for restaurant pizza. There are a few places in Minneapolis to get vegan, gluten free pizzas, but their crusts have ingredients that don't work for me, and their cheese is that creepy vegan processed fake cheese that I also cannot eat and wouldn't touch with a 10-foot pole even if I could. I keep hoping that I'll find a restaurant somewhere that has just the right crust, will make my pizza cheese free, and will offer a dairy-free, nut-free pesto sauce or garlic-olive oil sauce. It will happen. I know this place exists somewhere.
But for now, it seems that pizza as I knew it is a thing of the past.
To be honest, I haven't done much with pizzas in my own kitchen because I get overwhelmed by making crusts. My favorite pizza crusts are the Neopolitan-style thin cracker crusts, and recreating that in a gluten-free form is tricky. I don't like using guar and I avoid xanthan, and that makes it hard to create thin - and most importantly, stable - crusts. Yeah, I've made pizzas on chickpea crepes and other flatbreads, but it just ins't the same. I could make a pizza with a thicker crust, but I don't really like thick doughy crusts, because it is just too much dough. Pizza, for me, is about the toppings, not loads of crust. Writing that sentence, I realize that I feel the opposite way about pies - I could eat pie crust all damn day, often picking off all the crust from any leftover slices and ignoring the filling. Hmn. I wonder why this difference exists.