The market was out of the frozen organic cornmeal pizza crusts I'm hooked on, but I wasn't ready to give up on pizza night. This lead to a pizza experiment: I made a gluten-free crust and tried two different thicknesses, topped one with kale and one with olives. Unfortunately, they look way better than they taste. The toppings are great, but the gluten-free crust is heavy and soggy.
Even worse, as the evening goes on the crust transforms into what feels like a giant, solid ball of glue in my belly. I’m dismayed to find the offensive glueball still with me the next morning, which leads to me swearing off all that is gluten-free and manically and somewhat deliriously chanting a new mantra,
“WHEAT NOT MEAT!!!”
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