Monica

September 20, 2013 at 8:52am

Parchment is a gluten free baker's best friend. I do the parbake on parchment. Next I brush the crust with olive oil and coat liberally with garlic salt. I then top it and put it back in directly on the rack. These are the ONLY changes I made as this recipe is perfection. This is coming from someone who made gluten crusts for 15 years prior to my diagnosis.
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