The caster sugar I've previously used in the gluten free pie crust has been replaced by coconut sugar, which doesn't change the flaky,
buttery texture of the crust at all — this just goes to show how forgiving (and amazing) this gluten free pie crust really is.
The texture of the crust on this vegan pizza is definitely my favorite part.
I love
the texture of the crust!
How does this change
the texture of the crust?
Double - rising process requires some planning ahead, but improves
the texture of the crust.
As delicious as this pizza is, you can't expect
the texture of the crust to be like real bread.
We really prefer
the texture of both crust and crumb when all - purpose flour is used.
The texture of the crust is definitely the saving grace.
I especially liked
the texture of the crust, which was tender and moist, acting like a sponge for the enchilada sauce, but still just a bit crispy around the edges.
Large lumps can throw off
the texture of the crust and keep it from getting nice and crispy in the oven.
One of the best things about this recipe, aside from the delicious flavor, is that it really can be made several days in advance without compromising
the texture of the crust or the taste of the filling.
One that the taste and
texture of the crust would really stand out so I could tell how good it was.
Keep in mind that
the texture of the crust is not going to be like a conventional pizza crust, but the flavor is fantastic.
Could I ask how
the texture of the crust is?
The texture of the crust is mimicked by a date - coconut mixture pressed into the filling.