When I first began going wheat/gluten/-free, I found myself trying to replace foods made with refined carbohydrates (like pasta, breads and crusts) but nothing compared to the tastes and textures I loved. It takes awhile, but embracing new ways of eating replaces a sense of loss and limitation with expansive possibilities. It wasn't long before I was making my
pizzas upside down and implementing my cheese-based crust for other purposes.
