The search for a lectin-free pizza crust that’s just right involved careful trial and error using different flours and binders to manage taste and consistency within given dietary limitations. After many tries, one recipe came out the best, where cassava, almond, and coconut flours mixed with xanthan gum made a type of tenderest but chewy crust. Eggs or applesauce, as well as olive oil.
Wet ingredients provide moisture while shaping the pizza crust. Freshness was maintained by proper storage methods, emphasizing the creativity and determination necessary to make allergy-friendly recipes.
Learn more about Lectin Free Pizza Crust by clicking here.
