There are three standard desserts you will find in any pizzeria in Italy: panna cotta, torta della nonna and profiteroles. The reason for their ubiquity is that they are all bought from the mass-producing behemoth – for being factory made, they are actually pretty decent. But because I know they are not handmade, I never order them.
If it seems like I am on a gluten-free pizza quest, it is entirely coincidental. When I want pizza, I eat real pizza (or make it at home). But I do love different bases for different toppings. This week it was the turn of chickpeas flour, in an effort to use up the different flours I buy, experiment with once and then sit in my pantry until I happen to remember them.