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

Here is the 2nd part of my summarization on the GF CF recipes for
lasagna and pizza.

We make a very nice pizza every so often. I use a layer of dried
tomatoes in oil (from Costco) instead of cheese. It adds the "chewy"
flavor of cheese. And I use spices in the dough (chebe mix plus some
added rice flour and baking powder and yeast), precook the shell. Then
brush with olive oil, add dried tomatoes, sauce, cooked sausage (it's
important to pre-cook the sausage so the veggies don't get overdone),
oil-tossed veggies (broccoli, onions), pepperoni, pineapple, olives,
whatever. I add Italian seasoning to the veggies too, and
maybe red pepper. I like spice. This makes a really great pizza! I think
maybe mixing the sauce WITH the veggies would make them "stick" better,
but I like this pizza better than I did the old cheese pizzas.

One possibility might be a high-fat cheese like brie.  But you should be
very careful about eating anything you have a allergy to. If your immune
system attacks your face when you eat casein, it may attack other things
as well.  I found out that milk products damage my pancreas and cause
diabetes.  

As far as I can tell cheese substitutes list casein when it is present.
Most have it, but a few do not.

Tofutti makes a soy cream cheese that is OK.  I've been thinking about
making a spinach/cream cheese/tomato pizza.  For some reason I imagine
it might be a good combination.  I have been using it as a spread on
toast without any trouble.  I do not notice any difference from normal
cream cheese.

But now that you mention it, I found some *Vegan* *Gourmet* mozzarella
cheese alternative in a local health food store a couple of weeks ago
and then forgot about it.  It is still in the refrigerator, it is still
good.  It tastes kind of bland like mozzarella does.  I think it might
make a good pizza with the right spices.

I have found that goat cheese, which comes in many varieties, is easier
to digest and I can use it on pizza's.  Pizza Picasso in Phoenix and
Scottsdale Arizona has great gluten free pizza and you can buy the
gluten free crust and make it at home.  I don't know if they ship.  For
awhile they had a dry mix that was good.  

My daughter's friend used to top her pizza with goat cheese.  It has a
different taste that she is very accustomed to, but maybe it's something
you could try.  She would sort of crumble it on top of the sauce, then
add other toppings such as veggies and sausage.

For the "cheese", I use Vegan Gourmet cheese alternative (mozzarella
flavor - soy based). (They make cheddar as well, which I use in homemade
Mac and Cheese with Tinkyada noodles.)  Any cheese "substitute" is not
going to taste like the real thing, nor have the texture of real cheese.
What I found works is to freeze the block of cheese.  Then, just before
I want to put the cheese topping on the pizza, it grate the cheese on a
cabbage grater and immediately put the grated cheese on the pizza.  It
makes it look/taste more like real cheese and it "melts" better.
Remember - dairy cheese is usually a bit "greasy". SO, if you add a
little bit of Smart Balance butter (tub with the parve symbol on it -
which is also GF), you will get the "fat" needed to make the cheese a
bit more like the texture of real cheese.
 
For the crust, I've tried a few different things.  I've tried the Chebe
brand pizza crust.  Not real fond of it. Tried the Chebe brand Foccacia
bread, which makes a pretty yummy crust.  (It's hard to get the middle
cooked done, I found, if you make the pizza round.)  I've tried homemade
recipe pizza crusts, none of which were great. Lately, I tried Bob's Red
Mill GF pizza crust mix. Of all the ones I've tried, I like it the best.
It's more the taste and texture of the wheat crusts I had come to enjoy.
I do NOT buy the frozen pizza crusts.  One, they are expensive and two,
they still come out tasting like "cardboard".

I recently attended a Celiac Support Group meeting and took some of my
pizza there. I made it without cheese as I know some people also have a
problem with dairy. The recipe is on my blog at
http://astoriamills.ca/blog "Attends Celiac Support Group" 

i use chebe mixes. they are gf and cf and are so good and easy to make.
www.chebe.com. the pizza mix is really good. you could put veggie cheese
or soy cheese on top.

For toppings, just a tomato sauce would not be enough but I like a spicy
gf sausage and grated zucchini or other veg - onions etc. The zucchini
keeps it all moist and the sausage adds flavor. For a different flavor,
use pesto sauce as the base but a homemade sauce  so you can leave out
the parmesan cheese. I often use commercial products as ideas for my own
versions.  Check the topping offered by pizza places and add your own. 

Can't help you with the recipes, but my face does what sounds like the
exact same thing when I eat dairy and/or gluten.  About 4 years ago, in
desperation over my face breaking out like this, I applied some clear
Caladryl lotion to it (like I had on hand to use for poison ivy rash).
It has become my miracle solution, I don't go anywhere without this,
even keep a small bottle in my purse to apply.   I found that if I apply
it when I feel the bumps coming on (my face feels like I have been
sunburned), the bumps never surface very bad or seem to take hold, if at
all.  And if the bumps are already there, 1 or 2 applications (I pour
some onto a  tissue, and wipe my face with it) will make them go away
within  hours.   In a really bad case, they usually are gone, at least
by the next day.

My son is gfcf too.  I have grated firm tofu on top of the pizza...it is
soft & takes on the taste of the pizza.

Tofutti makes the best cf cheese and it melts.  We get it at our
Signature Kroger in Texas.  They have an American and mozzarella type
that comes in slices.  My son calls them yellow & white cheese.  I
unwrap several of the white slices, use a cheese grater, and grate over
the pizza.  He makes "special" nachos with corn chips & torn up parts of
the yellow cheese slices.  It melts quickly and tastes the best to my
son compared to others. I've tasted it and it is fine...I am gf but not
also cf.  One other brand of cheese is "Follow Your Heart" Vegan Gourmet
cheese alternative...it melts too.  Don't expect either to be a direct
copy of regular cheese, but they work the best & taste good mixed in
dishes such as this.  Both are dairy & casein free.





Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC