Gluten-Free Pizza

Pizza--One thing I will miss so much with having to ditch gluten is going to be the delicious, chewy-crusted pizzas from our favorite pizzeria here in town.  I'm on a quest to find a recipe for a pizza crust that will be close in taste and texture to what I can't have.  While I know that it will never be exactly the same, I'd love to find something that I can enjoy.  If you have any recipes that you would like to share, please feel free to leave a comment at the end of this post!


Gluten-Free Pizza!
Ingredients:
1 Pizza Crust Recipe (click on the link--this one is from Taste of Home)
1 jar (16 oz.) Meijer Organics pizza sauce (or homemade sauce, but I don't have a recipe for that)
2 C part-skim Mozzarella shredded cheese
Olive oil of your choice, for brushing on the pizza pan and pizza crust (I use special Great Lakes Olive Oil, Organic Garlic--so good!)
Italian or Pizza Seasonings
2 TBSP Grated Parmesan Cheese, divided

Preheat your oven to 425 degrees.  Prepare the crust according to the directions.  Note: I added extra seasoning to my crust, and would add garlic powder next time I make it.

Spray or oil a large pizza pan or baking sheet.  Spread a small amount of rice flour onto the pan, then pat the crust out to the size and shape you want.  Fold over the edges to create a ridge along the edge of the crust.  Cover with towel and let rest for 10 minutes, then pop it in the oven for another ten minutes.

Remove the crust from the oven.  Brush about a tablespoon of olive oil over the crust and edges, then sprinkle with about a tablespoon of Parmesan cheese.  Spread your sauce evenly over the crust, then your cheese (and other toppings, if you have them--we didn't).  Sprinkle remaining Parmesan cheese over top of the cheese, and bake for an additional 10-15 minutes, or until the cheese is golden brown and crust is brown.  Serve hot, and refrigerate leftovers.

Rating: Hubby liked it paired with the pizza toppings, but not by itself.  I would kind of agree with him, although I didn't mind eating the crust--maybe I was just thinking, 'it's better than nothing'.  It was a decent crust for having no wheat flour.  It's more crunchy than chewy, and sadly, I like chewy.  I would give it a 3 out of 5 right now, since I haven't tried any other crusts yet :).