Wheatless: Namaste Pizza Crust (revisited)

Blue Cheese and Smoked Pork Pizza

You might be thinking, 'Hey, she's done this post before!'  And you'd be right, but there was a surprise in making this crust again - it worked excellently this time.

I noticed a difference right away when the batter became fluffy and soft like frosting.  I spread it thinly on two baking sheets and cooked according to the instructions.

Namaste Pizza Crust

Success!  You can see the spatula marks from spreading the batter on the pan.  I added cornmeal crumbs, parmesan and extra Italian herbs to increase the flavor, since that's where I felt it was lacking the first time around.  If you look at the old post you will see the crust is entirely different, even in color.  It 'poofed' during baking this time, instead of cracking.

The big surprise was that the crust was not tough, and though airy, it was just crisp enough to be able to hold a slice.  I think I had an old or compromised mix the first time, and that was responsible for the mediocre result, so this re-post was called for.  Namaste makes a good wheatless pizza crust that even reheats in the microwave well the next day.  It won't pass for 'real', but it's certainly close.