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My husband and I just finished devouring the pizza recipe from the 
America's Test Kitchen book.  In our case we substituted sunflower seed 
flour for almond flour (my hubby is allergic to tree nuts), and it was 
wonderful.  It is a bit time intensive, because the batter needs to rise 
for ~90 minutes--but that raelly makes a huge difference in the outcome, 
which is perfect--cooked through, no gummy or gooey parts, a nice, crisp 
crust through and through.  I highly recommend the process--my thanks to 
the ATK team for perfecting the pizza crust!

BTW, I recently attended an event featuring Jack Bishop, the lead author 
on the book, and he said that they are developing a second book devoted 
to GF cooking.  He said that the largest number of requests have always 
been for GF versions of recipes.  They are hearing us!

Best,

Chris in CA

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