KETO PIZZA CRUST

"In 2010 my family and I were diagnosed with gluten and soy allergies. It was an abrupt introduction to products that did a poor job of replacing the foods we enjoyed eating on a daily basis. The restrictive diet we were now forced to embrace was robbing much of the joy we experienced in life through food. The one question that needed answering was, ‘Is it even possible to make gluten-free foods that taste good?' I decided to find out by experimenting with banana bread recipes using gluten-free ingredients... In 2011, I developed a delicious recipe that made moist, tasty banana muffins the way I remembered my mom baking them as a child. We decided to call the YUMmy BANAna muffin recipe YUMBANA! Looking to now share the joy of eating again with others following restricted diets, we launched Yumbana as a company dedicated to bringing back the joy of eating your favorite foods but without the gluten."