No, it's not the healthiest but it sure is good. :) I occasionally make it from scratch but it's not the same. Now store bought bread on the other hand isn't nearly as good and bread from scratch. I think I'll just keep the pizza boxes to the side for this fall when I get a lot of things from the garden and hopefully have my worm supply up.

If you think the cauliflower pizza crust is an option, you may also want to try the pork rind recipe. We've been using this recipe for years as a low-glycemic (low-carb) pizza crust option. I found the recipe on-line and there are a couple versions, this one and one that has cream cheese in it. Low-carb and paleo recipes are generally gluten-free because they tend to avoid wheat on those diets, so that's another recipe source you may want to check out for pizza crusts and other baked goods. Personally, I avoid the high-glycemic gluten-free flours and flour blends and use coconut flour and almond flour (homemade from almond milk pulp, or commercial) for gluten-free baking. -Grainlady Low-Carb - Pork Rind Pizza Crust yield: one 8-inch crust 1/4 c. crushed pork rinds 1/4 c. dry (the stuff in the green can) Parmesan Cheese (we also like Parmesan/Romano and Mama Francesca Parmesan Pizza Blend which has the spices already in it.) 1 egg Italian or Pizza Seasonings, to taste (optional: I also add 2 T. hi-maize flour for some added fiber) Preheat oven to 350-degrees. Mix dry ingredients. Add egg. Place dough in a pile on the center of a prepared pan or pie tin and cover with a sheet of plastic wrap. Pat into a thin crust with your hands, building up the outside edge slightly, and slowly peel the plastic wrap off. Bake 10-12 minutes, or until golden brown. (Personal note: I also loosen the crust from the pan at this point.) Top with your favorite toppings. I also make 2-3 on a cookie sheet and freeze the extra crusts. (Note: make sure your pizza sauce doesn't have wheat in it. For the 8-inch pizza I use 1 t. tomato powder plus enough water to make a thick sauce - 3-5 t. water. A drizzle of honey, shot of vinegar, spices of choice, pinch of salt, if you like. For a large pizza use 1 T. of tomato powder. You can also use gluten-free barbeque sauce and top it with pulled chicken or pork.)

Trudy, Thank you. What a nice thing to say. I have three different sizes of the Dough Buckets. 3 quart, 4 quart and an 8 quart. Because I usually make a double batch of dough using at least 8 cups of flour, the largest one gets used the most. If you normally only use 4 cups of flour than go with the 4 quart. If you can find a local restaurant supply store that carries these containers they will cost you less than what King Arthur charges. Ann

I buy the Walmart (cheaper & just a good) or Martha white pizza crust mix. Its very easy. Just mix it with 1/2 cup of hot water, stir 30 seconds, let is sit covered with a towel for 5 min. Then roll out or press it out with your hands. Its a great crust for any pizza. You can also use any fruit topping or make a variety in sections if you want to be creative. You might also want to add some nuts or almonds on top.