Recently I made some pretty drastic changes to my diet.  I weight on a weight loss program and cut out all forms of carbs for 30 days.  I was surprised at how great I felt.  I hadn't had digestive problems that have been plaguing me for years.  (TMI, I know.)  So it was a shock for me after I starting eating bread and pasta again, when I realized I have a problem with wheat.  OH NO!

I started getting sick again, so I decided to continue my wheat free diet (gluten free). The biggest problem I faced was that pizza is one of my favorite foods, but the crust is killing me.  The solution I came up with was searching for a gluten free crust recipe.

The Minimalist Baker had one that looked worthy of trying out.

All you need really is some gluten-free flour blend, salt, baking powder, sugar, yeast, and olive oil.  You need to pre bake the crust for 25 minutes, then add toppings and bake again for another 20-25 minutes.

So we followed the directions carefully.  Unfortunately we didn't plan out the extra long cook time.  It took about an hour for the pizza to be done.  We made several at the same time with different toppings.   The first one was a little soggy crust, so we cooked the second even longer.  The second turned out better.  To be honest, if you didn't tell me it was gluten free I couldn't have been able to tell the difference on taste.  The texture is a bit different, but that could just involve maybe pre cooking it longer than we did.

It's a pretty good option and I'll keep the recipe handy for another time.  Oh, and the kids didn't tell the difference either.  So it's a win!