Cooking Class: Cast Iron Gluten-Free Pizza

Friday night has been homemade pizza night at our house for more years than I can remember.  Way back I made the yeast dough, but when we went gluten-free I switched to the frozen Udi's crust, and it worked for a long time.

Then during my culinary nutrition training I thought "this really isn't that nutritious, I can do it from scratch myself."  I tried the cauliflower crust, and although it was tasty, it did take effort and made quite a mess.  That was not going to work on a regular basis.  

I then found a recipe from a trusted source that looked promising, but instead of a dough which the recipe said it would be, it was a thin batter!  Not wanting to waste the ingredients, I poured it into the pan nonetheless and was pleasantly surprised by the result!

It turned out pretty similar to the frozen crust I was buying.  In addition, it was SUPER SIMPLE to mix together and cooked up quickly.  It became my go-to every Friday night! After several years of making it weekly, I don't need the recipe and I can get a pizza on the table within about 30 minutes - less time than it would take for carry-out or delivery! 

I never did try to "figure out" what I was doing wrong or how to get the results promised in the original recipe nor did I right it off as a failure and just give up.  

I went with the flow and discovered the PERFECT solution to my Friday night pizza crust situation.  Sometimes a recipe will not turn out as you expected, and that is okay!  You may just create something that actually works BETTER for you!  

If you are a fan of the deep dish doughy crust, this will not be for you, but if you are trying to find a quick, gluten-free option, and like the thinner type crust, give this one a try!  The best part, EVERY ingredient adds valuable nutrients to your diet!  

Give it a try and let me know what YOU THINK!