As more and more people become aware of the complications that come with gluten protein, their food habits are gradually changing towards a gluten free diet. Most breads, dough, and starch products that are made from wheat, barley, or rye contain gluten. Given the negative attributes of gluten protein, people are becoming more inclined towards a gluten free pizza crust.

Its a healthier choice, nonetheless, dietary experts point out that eating overly processed sugary gluten-free foods can still result in weight gain. If a gluten-free pizza has cheese, sauce, and other tasty toppings, it has a marginal impact on the caloric value of the pizza, according to them.

Regular Pizza Bread Is Thick & Fluffy

On the flip side, when a regular pizza dough is mixed, the flour and water create a chemical reaction that leads to a build-up of gluten. This build-up of gluten gives the dough a structured and stretchy texture without breaking-up, allowing it to rise.

That explains why a regular pizza bread is thick, soft, and extremely fluffy with crispy edges. In comparison, a gluten free bread is specially formulated to provide a pillowy, chewy crust or a thinner crust with less chew.

Origins Of The Thin Crust Gluten Free Pizza Bread

The formulations of the two variants of gluten free pizza bread originated from two different cities, one from Naples in Italy, known as the Neapolitan Pizza, and the other variant known as the New York style pizza.

The thin crust of the New York style pizza bread is better suited to support thick layers of cheese and toppings.

The Neapolitan style of gluten free pizza bread on the other hand, is made out of basic dough, with simple ingredients like raw tomatoes, fresh mozzarella cheese, fresh basil and extra virgin olive oil, all added as toppings.

In both the variants of the gluten free bread, balanced amount of starch and protein are added to get the thin crust, which is crisp and one that doesn’t fall apart.

The thin crust pizza bread stretches about 1/4 inches thick, it can be pre-baked, before adding the toppings. This helps the bread retain its crispness, without getting soggy after toppings are added on the top. The gluten free crust requires a longer time to bake than the regular pizza crust.

Eating a thin crust has its own advantages, you consume less dough, meaning fewer intakes of carbohydrates and calories. The thin crust pizza becomes more nutritious after adding plenty of delicious and healthy toppings that are fibre and protein rich. This results in lowering the Glycemic Index of the pizza.

Pizza is eaten with the hand, its a most reliable practice worldwide, but Italians use the knife and fork to cut the pizza, and the slices are then eaten with their hands. Its served piping hot, and the reason they use the knife and fork is because its too hot to rip it apart.

We in India though, love to eat the pizza with our bare hands.

At ‘The Mayflower’ we only serve the gluten free thin crust pizza, its delivered piping hot, with generous toppings of cheese and variables.

Remember, you don’t have to reach out for a knife and fork, ‘it is un-Indian to do that’. Just pick it up with your fingers, and don’t hang around much, eat it up before it starts sagging, we don’t want your apparel to be messed.