"Try pizza’s lighter cousin pinsa at La Bella Pinseria Romana in Glendale. While pinsas aren’t noticeably different from pizzas at first glance, the dough is made using a blend of soy flour, rice flour, wheat flour, and dry sourdough for an airier texture. Try pinsas topped with everything from lamb sausage to boquerones (white anchovies) and mushrooms." - Cathy Chaplin
