Quest for Perfect Pizza

Pizza, the best friend, counselor, constant companion of the teenage boy. But he's newly diagnosed with CD. What now? First he sets aside the diagnosis and suffers the repercussions, and finally, he asks Mom to experiment!!!

The Frozen GF Crust: We can pretend a trip to Italy was included with the price of the mediocre frozen crust, and hope it isn't freezer burnt, then we ignore the sell-by date--two years hence, and the nutritional label (but was original pizza that good for you anyway?)

AND Then VOILA, we can eat pizza, albeit a tiny one, sparce and rather lackluster.

BUT for a boy who could down 15 slices at the CiCi's free-for-all, we demand better!

One of the latest success? Bette Hagman's (praise be her name) Perfect Pizza made from her French Bread Mix, in her book The Gluten-Free Gourmet Bakes Bread.

Another really good alternative from the net, (my apologies, I know not where to give credit):

GF Pan Pizza

1 1/2 c. flour (GF)
1 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
2 envelopes Fleischmann' s Rapid Rise yeast
3/4 c. very warm water
1/4 c. olive or vegetable oil
Italian herb seasoning,

Sauce:
8-15 oz. of pizza sauce, depending upon size of pan used

Toppings:
12-18 slices pepperoni or
8-12 oz. ground beef and/or Italian sausage, cooked
1 c. shredded mozzarella or Italian-blend cheese
1/4 c. Parmesan cheese

• Do NOT preheat oven!•

Mix batter ingredients together in a bowl. Spread evenly into a greased baking pan. Use 9 x 13 for thick crust, or 12 x 20 for thinner crust.•

Spread sauce evenly over the dough.
• Distribute toppings and sprinkle with cheeses, and additional seasonings, if desired.

• Place in a COLD oven. Set temperature to 350 degrees. Bake for 30 minutes, until cooked through. Serves 6-8.

Thank you whomever.