Anchovies yuk!!🤢🤢🤮🤮🤮 South of France being so near Italy a lot of people there eat it with anchovies😖 Gives me the heeby jeebies😬 I like capres though...and tons of mushrooms. Tomatoes are actually a little sour, which is why we put a little brown sugar in tomato sauce. I think it's the cooking of it that turns it sour. But cooked tomatoes release lycopene which is very good for your health. What makes pizza unhealthy is all the cheese, meats, and GE gluten in the flour in the crust. The gluten in Mexico is still the normal gluten I do believe because I'm allergic to what they're pushing in France now. Yes, there might indeed be a life lesson to be found in pizza preferences lol🤣🤣😝 And the lighter trick causes a thermal shock which cracks the skin of the tomato and seperates it away from the pulp😉
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Mushrooms are awesome on pizza. I also like onions and garlic, and luckily also so does my wife! There are much better non-dairy cheese products out there (and recipes for making them yourself) than there used to be! I am impressed with some brands. Very tasty and with pleasant texture, even after cooking. Maybe you've tried some? And yes, gluten is often a huge problem. For me it's very harmful, so I haven't had any in 5 years. I had to learn to make my own pizza crusts again... out of new materials! But I now have a good recipe that works nicely. Not for tossing up to the ceiling, though, it would be a huge mess! I think gluten helps dough stretch.
Yes, garlic and onions are meant to be shared🤣🤣😅 I've never tried the no cheese brands but the mozzarella here in Mexico seems lighter to me. I've made quite a few gluten free crusts but with a premix of flour already measured together that I used to buy in the French organic stores. But the secret to give it that gluten texture was putting a half of a natural yoghurt and an egg in it with 1 tablespoon of olive oil. You can replace the yoghurt with applesauce as well.
https://www.cuisineaz.com/recettes/pate-a-pizza-sans-gluten-62508.aspx