kbmannon

I never realized how hard this question would be! I guess I'll have to say: Steak. But boy, are there a lot of runners-up!

Chefette, is it a dough or a preformed shell?

I think another aspect of my failure is my wife's intolerance to eggs. I use Ener-G egg replacer, which does well with a GF pancake mix that I use, but doesn't seem to help much with dough. I tried spelt some time ago, maybe I'll give it another go using the bread machine. EDIT - Now I remember why we haven't used spelt in so long. It's not GF (as specified in the celiac sprue association handbook).

Thanks, all! Yes, corn is fine. (and yes pizza rice cakes are terrible!) I had never thought of baking polenta pizzas. I will try that over the holiday. I just took a look at the Mr. Ritts site, and it has got my hopes up. I'll be ordering a bunch from them. We have a couple of the Gluten Free Gourmet cookbooks, and I've made some excellent meals from them. However, I haven't had as much luck with the dough recipes. I do have a bread machine somewhere in the basement - I'll dig it up and try again. Again, thanks for the great info.

Hello all, For nearly two years my wife has been on a gluten free diet due to celiac disease (CD). Complications from the CD resulted in various other intolerances, including soy and eggs. Tough combination for cooking in general - but this question is about pizza. She loves pizza, absolutely adores it, but unfortunately I have not yet found a suitable recipe or pre-packaged alternative. My baking skills leave a great deal to be desired, so experimentation has not gone well. I've got a pantry full of alternative flours and gluten free mixes. Generally I end up with a soggy, tasteless, mess. Might anyone be able to point me toward a reference for preparing gluten free dough, or at least a few tips for experimentation? Thanks, and happy holidays, Kevin