For a cookie made with almond flour I thought these were pretty good. I like the generous amount of vanilla and the bit of cinnamon in the dough. Mine did not spread and looked nothing like the pictures on the website, so I gently pressed them down with a spoon before baking. These are pretty fragile straight out of the oven but after 10 minutes cooling on the pan they firm up. I prefer them slightly warm so I am baking them as needed.

Loved this! Made with homemade potato bread cut 3/4 inch thick. I soaked a little longer than Joy does (I like it custardy throughout). Great sprinkled with sugar or maple syrup.

This comes together quickly (verses other pizza recipes I have made). Technique is very good - I achieved the crispy edges and bottom with additional 7-8 minutes in the oven (directly on rack). However the flavor of the dough is well, just bread. What makes it special is the crisp, cheesy edge and the fact that the sauce is on top (ladled on after pizza comes out of oven). Which brings me to the sauce - I found it much too sweet, even with half the sugar. Lesson learned - taste the tomatoes before adding sugar! Also, may let dough rest overnight in fridge to increase flavor.
I should add Joy's recipe is originally from Zingerman's Bakehouse.