Pizza is another dish that many living gluten free think is no longer available.

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Some pizza restaurants are now offering gluten free crusts.

 

Cross contamination is a real possibility, especially on pans and slicers.

 

Toppings and crust splatters can also fall from oven roofs onto food.

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There are some excellent starter crusts available in the freezer section, and even dry mix pizza crusts that can be made at home.

 

There are four basic kinds of pizza: meat, vegetable, combo, and dessert. Meat, vegetable, and combo are the most common. They are also the most filling and a great way to use up leftovers.

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Some of the newer types of pizzas exist, such as fruit or dessert. Some fruit pizzas are baked, especially the apple and cinnamon one. Dessert pizzas can cover a wide range of choices. Many gluten filled recipes can be adapted to a gluten free crust.

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One aspect to be careful with when making pizza, is other food allergies and intolerances. Tomato sauce, the base, can be a problem for many people. Mushrooms, onions, and allergies to dyes in processed meats, are also serious concerns.