Our main man Dan is a trained Pizzaiolo (that’s a Pizza Chef to you and me) … not a lot of people know that … he trained with the best AVPN Master Chefs in Napoli and gained his stripes through exams and hard work in local Pizzeria. If you’re trying to develop the best gluten free pizza ever, then what better than to have the harshest critic in your own kitchen? As with our bread, we worked hard to get the texture, tearability, taste and REAL feel using only natural products. Some ended up as Frisbees, some as limp as a wet rag (and about as tasty, we must admit). In a bid to avoid the dreaded soggy bottom, we progressed to more than our fair share of blackened offerings.