Comments on: Socca Pizza Crust (Gluten-Free)

By: Anonymous

Anonymous — Thu, 06 Jun 2013 00:05:08 +0000

I tried this recipe the other night. I loved it. I do want to mention that if you are using Bob's Red Mill chickpea flour, a 1/2 cu. is not enough. Mine came out too thin.

By: erinwyso

erinwyso — Wed, 05 Jun 2013 20:22:14 +0000

In reply to Anonymous. Glad you enjoyed! Thanks for the feedback. I plan to make this again soon, and will re-test the amount to see what happens, and update the recipe accordingly if needed.

By: erinwyso

erinwyso — Mon, 01 Apr 2013 21:52:22 +0000

In reply to joellen. Sounds lovely -- love your adaption, and so glad you enjoyed!

By: erinwyso

erinwyso — Mon, 01 Apr 2013 21:51:49 +0000

In reply to Anonymous. glad you enjoyed, I'll have to try that next time!

By: joellen

joellen — Mon, 01 Apr 2013 18:45:16 +0000

we made a version of this for an easter brunch – it was a perfect gluten-free, dairy-free treat. we used cashew ricotta instead of the daiya and topped with sauteed mushrooms. the caramelized shallot spread we put under the ricotta was amazing! thank you for the inspiration.

By: Anonymous

Anonymous — Sun, 24 Feb 2013 09:22:28 +0000

I tried this recipe last night and it was amazing! I didn't have any daiya cheese, so I used your cheese recipe from your Grilled cheese & Tomato soup post, it was perfect! Can't wait to make it again 🙂

By: Kittee Bee Berns

Kittee Bee Berns — Thu, 14 Feb 2013 07:36:35 +0000

wow!!!!!!

By: Rebecca

Rebecca — Thu, 14 Feb 2013 00:04:59 +0000

I just happen to have all of the ingredients in the house for this! This look delicious. Thank you.

By: LittleMonsterx14

LittleMonsterx14 — Wed, 13 Feb 2013 23:13:47 +0000

this looks amazing!

By: erinwyso

erinwyso — Wed, 13 Feb 2013 22:46:59 +0000

In reply to Kristina @ spabettie. Thanks Kristina! I ate the leftovers for breakfast! ; )