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This looks fantastic, right? Mozzarella and feta, eggplant tomato sauce, lamb sausage. Those parts came together like a spicy, cheesy, melty dream.
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The problem was the crust. I bought a mix, a gluten free stir in water mess of a mix. It looked like pancake batter. All was going well though, it smelled pretty good while it was baking, before toppings were added.
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Oh, and the entire thing looked like a success! It smelled good, a nibble off the edge gave me false witness to its true nature of.....yuckness.
The crust was soggy and spongy and...... moist. Like a gross thick noodle. Fail. FAIL.
Just about everyone in at the table ate the toppings off and tossed the rest to the dogs.
To make it just perfectly clear how awful it was? Holly quietly came to the kitchen and asked if I could maybe make a peach pie because she was still hungry and please mama because that was NOT pizza.
Freezer gold, peach pie was on the table an hour later. Ready to eat. I didn't even get any.
Next time I will use my own go to for pizza crust, though it may be harder to make and take a bit more time. Lesson learned.
I'm impressed you can put a pie together in an hour! Hopefully I'll get there by more practice. I wonder if we used the same gluten-free mix. I used one too last year and it was HORRIBLE. Soggy and gummy. Couldn't spread it thinly. I felt sad we wasted a whole pizza's worth of toppings.
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