— Kathryn Clatworthy

I'm guessing so gluten free pizza crusts. There's a lot of different ones out there. I've actually done a lot of cauliflower crusts using gluten-free, you know, a gluten-free just all purpose with cauliflower that's worked pretty well. There are a ton of different recipes for gluten-free pizzas out there to be able to get the crunch on it too. You know, I would typically use just a little bit of oil on the bottom of the pan to get that crunch, but if you're not using oil because you're not looking for oil free cheese stopping You might just want to make sure you're using a pizza stone to get that really really hot. That's one of the keys for making that crunchy Pizza is a very hot oven. That's why a lot of you know, the pizza restaurants have these big pizza ovens that are like the wood fired and they get up to above 500 Degrees. So really hot oven with a pizza stone. It is really the best way to get that kind of crunch on the pizza now for an oil-free cheese topping I do this one all the time I do. I do a tofu Ricotta and I will typically do a little bit of nutritionally just a little bit of lemon juice. Let's see garlic powder onion powder and a little bit of salt and then crumble that all up together and it makes a great ricotta to be able to sprinkle over the top. Of a pizza as well. And yeah, the lemon juice is kind of an important one and I think I said nutritionally, yeah.