All posts tagged: pizza crust

Pizza & Poetry

Words by Christina Huntington // Photography by Sarah Prikryl // Video by  Sarah Prikryl & Christina Huntington “Tell me, what is it you plan to do with your one wild and precious life?” –Mary Oliver, The Summer Day As these gorgeous Spring days turn into warm Summer nights, it’s time to gather your loved ones around a long outdoor table to celebrate all the magic and wonder of being alive with the one thing everybody loves: pizza. Gluten-free, gluten-full, dairy-free, piled up with cheese–whichever way suits your fancy, build-your-own pizzas are always a wonderful way to create delicious art that you can eat. For our recent Sirens & Scoundrels “Pizza & Poetry” gathering, we brought together all the things we love most: friends, food, music, dancing and poetry. We set a long table with our favorite summer linens, flickering candles, fresh boughs of greens and mini stacks of vintage books. The invite called for guests to bring their favorite poems and a hearty appetite. On the gorgeous terrace of Domain WeHo, Scoundrel drink master Richard Swan of The Grand Bevy was on hand …

Cauliflower Crust Pizza

Pizza, pizza, pizza! We at Sirens & Scoundrels are always ones to initiate a gathering and a “Build Your Own Pizza Party” is an instant crowd pleaser. It’s a fun way to feast while accommodating any dietary restrictions. With all the different crust and cheese alternatives available now and an assortment of toppings, everyone can have it their own way! I have been experimenting with Cauliflower Pizza Crust because it’s a wonderful gluten-free alternative. The first time I tried to make this vegetable-based crust, I learned a lot.  I found that the drier my ingredients, the crisper the crust.  All of it was delicious, especially the crisp edges, but the center of the pizza had more of a polenta consistency than a crust. We ended up eating the pizza with a fork, which goes against that satiating feeling of picking up a slice with your hands and devouring it. As your resident foodie, I went back to the drawing board. I’m a fan of New York-style thin crust, so here’ s a few tips: TIP 1: The smaller you make your crust, the …