I made a gluten free pizza over the weekend using a gluten free pizza crust mix with buckwheat and teff. The texture of the crust was perfect– thin and crispy with a dense and chewy middle. I did olive oil and garlic for the sauce (which I’ve always loved instead a red sauce or something really cheesy), a layer of thin sliced red onions, scrambled eggs, fresh spring asparagus, shaved parmigiano cheese, and a handful of chives straight out of my herb garden. I ate three small slices, at 100 calories each. I’ve been eating 5 perfect stalks of that asparagus with my lunch every day since. Yum!!
