I cannot deny my love for you. As I write, my family are horking down slices of pizza with your grain-free crust recipe. Seriously. Mr. Dawn just told me to tell you he wants to kiss you. I’m sure in that European, air-kiss sorta way, you know, all platonic-like. But still. He doesn’t like anyone, but he likes you! And me, of course.
The crust came out delicious. The texture is only slightly different, with an almost crumbly thing going on. But not much. And the flavor is great. I used my homemade yogurt, chichi parmesan (grated by Mr. Dawn while watching football), and I skipped the parsley. I wanted to do a purist sort of thing to start with. The crust holds together enough to eat with your hands. Preferably standing over the sink, stuffing your gob before anyone realizes the pizza is even done. But I wouldn’t know anything about that.
When I spread it out on the parchment, I covered it with plastic wrap, then I used my meat pounder to flatten the dough out evenly. I started with a rolling pin, but the meat pounder rocks. Just go easy. I think if I were to change one thing, I would make the crusts a little thinner, and bake only a little longer. I was nervous the first time through.
I made my own sauce with canned crushed tomatoes, tomato paste, garlic, onion powder, oregano, basil, and marjoram. Yum. Then we layered the pizzas with fresh whole milk mozzarella, pepperoni, and onion for the big peeps.
I will say I felt like I was on Top Chef or Master Chef. Watching Mr. Dawn eat a slice and not say anything for the loooooongest time. Then he looks at me and says, “My verdict is:” then he raises two thumbs up in the air. Hardy har har. And he would be totally honest. He knows if he says something’s good, odds are he’s gonna be eating it again.