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

I want to thank everyone who responded to my request for GF CF recipes
for lasagna and pizza. I received many, many responses. So I am dividing
up the summary into two parts in order to avoid an extremely long
message. The following is the first part of the summarization:

My family has been cf for 7 years and I have to agree that it is much
harder to be cf than it is to be gf.  We've used Follow Your Heart vegan
mozzarella cheese for pizza.  It melts at high temp and isn't as bad as
some of the others but truly there is no great substitute for cheese.
Another resource is the Chicago Diner Cookbook. It's a vegan restaurant
and when we've eaten there all of their mock cheese foods have tasted
way more incredible than I've ever been able to accomplish in my
kitchen.

My daughter gets the same exact type of rash on her face, except hers is
from potatoes!  She used to get it from eating high lactose content
dairy like mozzarella and ice cream, but that seems to have resolved.  I
am pretty sure casein is in all dairy, so my understanding about going
CF is 100% no dairy?  Have you read the Specific Carbohydrate Diet?
Maybe you need to get rid of high lactose dairy until your guts heal and
perhaps you could then try adding back in low lactose dairy?

leave out cheese altogether.  Dairy free cheeses are quite disgusting.
my family's favorite pizza is this one.
thinly slice onions and caramelize them. bake garlic cloves (about 6 per
pizza, more if you really like garlic). top the pizza with a generous
amount of caramelized onions and garlic.
Now top with finely diced tomato.  sprinkle red pepper flakes over this
and bake. Once it's cooked, top with finely shredded basil.
I have not successfully made a gfcf lasagna because I'm also allergic to
soy and because the cf cheeses taste truly dreadful. have a look at the
vegan blogs that's the best place to find gfcf foods.
http://blog.fatfreevegan.com/ http://glutenfreegoddess.blogspot.com/
http://www.bookofyum.com/blog/. search Book of Yum for her pizza
recipes. They are very good. the one where she uses grilled veggies and
pine nut "cheese" is great.

You might check out this cheese. Even my sister who doesn't like
casein-free (milk) loves this cheese when melted.,  It's really
wonderful!  ...and much too fattening.  
Galaxy Nutritional Foods "Rice Shreds - Mozzarella Flavor".  Soy
free-lactose free-gluten free.  I buy it at Whole Foods Markets and have
seen it other places as well. My guess is that it will start popping up
at many different stores shortly. 

I have had pizza with goat cheese (and eggplant and spinach) and it
tasted great.  Not the standard pizza topping but it melts and gets
creamy.

I do find some good recipes on a couple of blogs.  If you are not aware
of them, you might try them.  One is Karina's GF Goddess blog and the
other is Elana's Pantry.

One tip I've heard about non-dairy "cheese" is to spray lightly with oil
before cooking.  This added fat improves the texture of the often
rubbery soy-based food.  Also, for flavor, have you sprinkled
nutritional yeast on your pizza?  Of course, these fixes are not the
same as real cheese, but you don't want to suffer!
 
My daughter with celiac is also dairy intolerant.  For pizza, we simply
omit the cheese entirely and add extra sauce and extra other toppings.
She likes pepperoni, but I like lots of things like vegan pesto,
sundried tomatoes, etc.  It's surprising how much we DON'T miss all the
cheese! For lasagna, again I don't use any cheese, and instead add extra
layers:
- mushrooms roasted with lemon, garlic, olive oil, then salt and pepper
them when I take them out of the oven
- vegan pesto (ie, no cheese... again, you don't even miss the cheese)
- a gf white sauce, sometimes I thicken this with almond meal and use
almond milk for extra flavor
- I also use a layer of tomato meat sauce The lasagna is a lot of work,
but is worth it once in a while!

I'm not sure about this, but if you are not allergic to soy, have you
tried soy-based cheese.   I've eaten it many times and although a
slightly different flavor than casein-based cheese, it is still tasty.

I use tofutti sour cream in place of Ricotta and mix that with the egg
and Vegan Gourmet mozzarella (GFCF) for the top cheese. It works out
pretty great. Also, I have substituted Tofutti in cheese cakes.  Vegan
gourmet has the best gfcf mozzarella for pizza too. I won't eat it
unless it has been cooked, but it works great.

Carol in NJ

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