For Pizza-holics

Discovered in the freezer section at Wholefoods, Gillian's Wheat, Gluten & Dairy Free Pizza Dough uses white rice flour, tapioca flour and soy flour to very nearly approximate the sublime dough from our favorite New York City pizza joint. We rolled it into breadsticks, brushed it with olive oil and sprinkled Kosher salt on top before popping into the oven for what seemed like an excrutiatingly long 12 minutes as the smell of warm crust began to permeate the kitchen. When it was done, any doubts we had left were put to rest with the first bite. Crunchy on the outside, doughy on the inside and comforting as a warm bath on a frigid night. Admittedly, there was a hint of an aftertaste, but that didn't stop these breadsticks from disappearing. Gillian's dough is equally as satisfying when topped with tomato sauce and cheese, but when you're really after the crust, why dilute the experience?

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