GLUTEN FREE PIZZA

I made Karen Robertson's Homemade Pizza Crust once and it was heavenly, but it took me one and half hours to make it. 

As my husband is the Weekend Chef and his specialty is pizza, we usually resort to GF mixes.  

Our favorite Gluten Free Pizza Crust mix is Chebe Pizza Mix.

Takes a little elbow grease to make, but is worth the effort.

Follow the directions on the package for making the crust.  Watch it while it is baking because it tends to get huge air bubbles that you can pop with a fork.  It is also easy to make casein free by just leaving out the cheese.

Once the crust is ready you can top it with anything.  The kids prefer shredded mozzarella and Parmesan cheese with a tiny bit of onion and Hormel Canadian Style Bacon or Pepperoni.

I like the following:

Bell Pepper, Black Olive and Onion Gluten Free Pizza

• 3/4 cup GF pizza sauce (Contadina Pizza Squeeze or Muir Glen Pizza Sauce are GF)
• 1/2 small red bell pepper cut into thin strips
• 1/2 small green bell pepper cut into thin strips
• 1/2 small onion chopped finely
• 1/4 cup pitted kalamata olives (Peloponnese are GF)
• 1 cup GF shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 t dried oregano
• 1 T olive oil

Spread olive oil and then pizza sauce over the top of the cooked crust.

Sprinkle with the cheeses and a little oregano.

Add the peppers, onion and olives.

Return to the oven and cook at 375 degrees F for ten minutes.

For casein free you can use CF GF cheese. Casein free mozzarella does not melt very well.  Sticking it under the broiler for a few minutes helps.

I am not crazy about the CF cheese, so I leave it off and drizzle a little extra olive oil over the pizza after it is cooked.