Quote:
Originally Posted by Fuzz
I actually switched to using a cold pizza stone for my GF pizzas, because the bottom tended to burn before the toppings were done. So now I do 500 on the top rack on a cold stone for about 15-20 minutes, and it's perfect. Same if I am using the BBQ in the summer. But these are GF pizza people problems.
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I could see that, so oof, I feel for you.
I used to make roll kuchen with someone who was celiac. Ours was soft and fluffy and her GF stuff came out fresh looking like a hard survival biscuit with a shelf life of 3 years. Our was a soft bread, hers cracked and crumbled when she ate it.
On a side note, have you ever tried adding riced cauliflower to GF dough? What happens? I'm not a huge fan of the cauliflower dough pizza, but I like riced cauliflower. So I wonder if riced cauliflower would actually improve the GF dough experience or if it's the same for adding cauliflower to dough in a GF and non GF experience.