2 recipes converted from their YouTube cooking videos.

A crisp, chewy New York‑style pizza crust made entirely gluten‑free. The dough is mixed in a stand mixer, proofed, refrigerated overnight for easy handling, then rolled thin, topped with sauce and mozzarella, and baked on a pre‑heated pizza steel at 500°F for a perfect slice.

A budget-friendly take on classic burnt ends using a chuck roast. The meat is smoked low and slow, wrapped to become tender, then tossed with butter, gluten‑free BBQ sauce and brown sugar for a caramelized, smoky finish. Perfect for a casual BBQ or family dinner.