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To: LindyBill who wrote (29273)	2/24/2015 7:04:17 AM
From: Logain Ablar	Read Replies (1) \| Respond to of 39298

Hi Bill: Regarding the pizza discussion. It will be 2 years this July since I cut out wheat but for pizza I've found a good frozen one made by Against the Grain. It is gluten free and sold at Whole Foods (at least here in CT). It's pesto pizza ingredients are below:Tapioca starch, mozzarella cheese, eggs, non-GMO canola oil, parmesan cheese, cheddar cheese, fresh basil, sunflower seeds, garlic, water. againstthegraingourmet.com

To: LindyBill who wrote (29273)	2/25/2015 1:54:02 AM
From: GuinnessGuy	Read Replies (1) \| Respond to of 39298

I think most omnivorous people get turned on(appetite-wise) to the smell of salami and even more so, bacon, when it's cooking. I think bacon might be a better alternative to using pepperoni as a topping. Anyway, there are several variants that could be used as a base. Prosciutto could be one, but it's too expensive for my almost daily habit. Your basic ham sliced thinly might also work as a base and it's pretty cheap. As an aside, I've explored adding starchy carbs to this recipe, one of which is to put a gluten-free spaghetti in the pizza as a topping(the bionaturae gluten free is the best I've had so far). Not much spaghetti, but enough to satisfy me without raising my blood sugar much. And just the day before yesterday I ran across a gluten-free tortilla made by Udi's. It's about 10 inches in diameter so the size is right for a pizza base. What is also nice is that the first two ingredients listed on the package aren't cereal grains - they are tapioca starch and potato starch. The third listed ingredient is 'sweet rice flour'. These tortillas are thin enough that they should not take your blood sugar to the moon like a regular pizza crust. I toast the tortilla in a skillet before using it for the pizza base. GG