Gluten-Free Pizza!

Well, Last night my husband made gluten-free pizza for dinner. It was really good! It is the first time since my diagnosis that we've used a gluten-free dough. I honestly couldn't tell the difference in the taste. The mix for the crust that we got was by Bob's Red Mill and is make with whole grain brown rice flour, potato starch, whole grain millet, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt, and guar gum. The dough had a good texture. It reminded me of the thin crust pizza's you can buy at the grocery store. Normally, when we make pizza we use a heated stone in the oven and a pizza paddle, it usually makes more of a thicker crust pizza that's about 12" in diameter, but we forgot to put the stone in the oven to pre-heat so we used a round pizza pan that we have. In order for the crust to fill the 16" pan, we wound up with the thinner crust. I had two slices last night and brought one more for my lunch today. I really couldn't taste any difference.