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  • Scott Adams
    Scott Adams

    Gift of Nature's Pizza Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Gifts of Natures Fast & Fabulous Gluten-Free Recipes.

    Mix:
    4 cups Gifts of Nature All purpose flour blend
    1 ½ Tablespoon salt
    2 Tablespoons sugar
    2 Tablespoons yeast
    Add
    1 ¼ cup warm water
    4 egg whites
    ¼ cup oil (I use olive oil)

    Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking.

    Jeannes Secret Pizza Sauce

    Mix:
    1 can of Trader Joes Stewed Tomatoes - Pureed in blender
    1 tablespoon chopped crushed garlic
    1 small can tomato paste

    Mix all ingredients together well, then slather the entire mess all over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goats milk (doesnt give me a lactose reaction) powdered cheeses Romano and Mozzarella available at Trader Joes. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hamburger in olive oil, garlic and salt. I sprinkle one or both all over the pizza.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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