PIZZA… need I say anymore?
We found the recipe for this crust in the book “Gluten Free on a Shoestring.” The book can be purchased here. This is the same book that I used to make the most delicious gluten-free bread ever, so yeah, this book is a keeper. 🙂
For flour, we used a gluten-free premix that we had in the cupboard (as out Better Batter flour had not arrived in the mail yet). The dough turned out a bit grainy (thanks to the premix we were using), but the crust was pretty good. We followed the directions for the recipe in the book to a T (minus using our premix instead of Better Batter flour).
Joe likes his crust to be thick, and I like my crust to be thin, so I will let you guess which pizza belonged to him and which belonged to me. 🙂
For toppings, we used Prego Pizza Sauce (it was labeled “Gluten-free” on the back). Then, we piled olives, pepperoni (also labeled gluten-free), pineapple (yep, we are THOSE people), and *drum roll, please* lactose-free cheese! I used to think that being lactose-free meant eating fake cheese substitutes, but I learned that there are so many cheeses that are naturally lactose-free. To find them, look for labels that state specifically “Lactose-free” (for example, some hard cheddars, Swiss cheese, Kraft cheese sticks, Jarlsberg cheeses, etc).