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    Jefferson Adams

    Dad's Gluten-free Pizza Crust is sure to Please

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Celiac.com 07/30/2007 - I love pizza, and being gluten-free put a pretty serious crimp in my ability to enjoy a fresh, custom-made pizza.

    Also, I've never been particularly fond of frozen pizzas of any kind, but I don't exactly have time to make my own crusts from scratch.



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    Even when I could eat pizza from my favorite local pizzeria, I loved to make my own pizza from fresh pizza crust, and to add my own toppings and pull it piping hot and bubbling fresh from my own oven. Since I went on a gluten-free diet, I've pretty much given up on ever again really enjoying pizza piled high with my favorite things like pepperoni and mushrooms.

    But Dad's has come to my rescue and returned pizza to it's proper place of honor I my life. Dad's make a gluten-free pizza crust that fits the bill perfectly.

    gfd_dads_gfpizzacrust.jpgRecently,   I rushed home from a long day at work with pizza firmly on my mind. Now, Dad's   gluten-free pizza crust come frozen and I deviated a bit fro the general   instructions by putting it in my fridge to defrost before I left for work. When   I got home, I spread the crust with my favorite pizza sauce, sprinkled on a   generous helping of mozzarella, some pepperoni, mushrooms, threw on a few sweet   red peppers, added a dash of oregano, and popped it in the oven.

    I find letting the crust defrost first makes for more even cooking, and a crisper, yet chewier crust.

    When I pulled it from the oven, I was far from disappointed, I was overjoyed.   What a delight to have tasty, crunchy, chewy, delicious pizza crust back in   my life! Dad's   gluten-free pizza is crunchy and perfectly chewy with excellent flavor,   and a great pizza aroma. Once you add some sauce and cheese and whatever toppings   you like, you're ready to bake a great tasting, hot, bubbly pizza your family   is sure to love.


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    I am intrigued by your description. I have found a pretty good crust at Whole Foods but wouldn't be adverse to trying something new, especially after reading your description.

    Thanks!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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