You know of my love for all things sourdough.
Sourdough is versatile (you can use it in pretty much anything that uses yeast), healthy (studies show it can reduce/break down gluten and anti-nutrients in wheat to make the finished product more digestible), and considering that I’ve had my starter in the same jar for the past several years, it’s almost like having another pet.
Gluten gets a lot of publicity these days, a lot of it not good. Today is not the day that I get into all that mess; there’s plenty of information out there if you’re really interested. But suffice it to say, we’ve decided to try and cut back a little bit.
We’re certainly not gluten-free, but we’ve been making more of an effort to make substitutions with some things, whether it’s a gluten-free flour, sourdough, or other alternatives.
Since we make pizza on a semi-regular basis, crust was an obvious place to experiment. Though I have to hand it to whoever first came up with the idea for making a gluten-free pizza crust out of cauliflower. Probably wouldn’t have been my first choice, but it works. So if you’re looking for a good gluten-free pizza crust recipe, or just looking to change things up on occasion, here you go.