<<Disclaimer: Verify this information before applying it to your situation.>>

> I have found a wonderful frozen Pizza Crust that appears to be GF (no
> reactions from this ultra-sensitive celiac).
>
> It is "_Nature's Highlight's_ Brown Rice PIZZA CRUST".  Ingredients:
> whole grain brown rice, potato, whole sesame seeds...

    I really like this pizza crust too.  I'd like to share my variation
on preparation, though.  I use a pizza stone (a large baking tile) that
I place in the oven before I turn it on.  After the oven and the pizza
stone are good and hot, I put the frozen crust on that.  I bake the
crust for about five minutes, then I take it out of the oven still on
the baking stone.  I then flip the crust, put toppings on the pizza,
and return it to the oven.  I find that flipping the crust when using
the baking stone keeps it more evenly crisp (not gummy).

    As a last suggestion, when I put green peppers, onions, or fresh
tomatoes on my pizza, I put them on the pizza with the sauce, but I
don't add the cheese immediately.  The pizza goes into the oven for
about 4 minutes (just until the veggies begin to soften), at which point
the cheese goes on and the pizza goes back into the oven for the last
few minutes.  Mmmm...

    Also, a quasi-pizza variation that I like:  instead of using
pizza sauce, use pesto and top with mushrooms and a moderate sprinkling
of asiago cheese (my favorite) or another cheese of your choice.

    As RJ suggested, putting the pizza crust on the rack works
well.  However, if you like to put lots of cheese onto the pizza
like I usually do, the pizza stone is easier to clean than the oven
is ;-)  The pizza stone is also easier to pick up, but it is one
more thing to clean when you're done :-(

>  I have no financial or other connection to the manufacturer.

   Neither do I.  -- Kirsten Klinghammer  [log in to unmask]