I have a yoga retreat in Spain and have a beautiful traditional wood pizza oven and every week cook pizzas, I must have cooked thousands. I have experimented for years with various gluten or grain free bases. This is the best I have come across, but I have added my little twist from earlier experiments, where the base had no strength to hold together. I wilt spinach and squeeze every drop of water out and add this to the mix. It acts like the straw in watle and daub! It also adds some texture and taste. Thaks for you recipe.

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