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

Thanks, Ann. I was close as I pre-baked at 450 but turned the oven up to about 500 when I put the pizza back in with other ingrediants. Next time I'll try 500 for the entire process. And there will be a next time....I've successfully made the bread several times, but this is the first for pizza. YUMMYY!!! It was so good!! The crust texture just perfect! It was actually a fun evening too...my husband worked at a pizzeria oh, so many years ago (too many to mention! LOL!) when he was in college, so he even got in to preparing dinner....from tasting the sauce (your recipe, also delicious!) to cooking the pizza. Actually, now that I think about it, all I did was make the crust. He did the rest! LOL!! Yes, I can see pizza will be on the menu for often, especially if I can sit back with a glass of wine and watch him cook!! LOL!!! Thanks for the recipe and tips!! valorie

dilly_dally, it's been a couple years since I looked at his site so I don't recall exactly what the issues were. I should clarify that I'm not saying I disagreed with tipping the pizza guy of course, and that he had legitimate points on there. It was just some of his logic at the time I didn't quite agree with. I've been in retail a long time, been in restaurant/fast food handling too for a portion of my time. So it's not that I'm saying his site is bad. I just didn't look at it too thoroughly earlier and maybe I should have. I did notice one curious thing, he changed his position on whether you were obligated to tip on a re-delivery, for instance if you got a burned pizza or something. At the time I hadn't really thought about it but what he said made sense. At the time he was quite adamant that a tip was required on a re-delivery since it wasn't the driver's fault, and that you likely wouldn't get the same driver both times, and that it was still an expense to the driver since they made two trips. Although it would be a rare situation, it's still worth considering. I don't think the drivers have a responsibility to check each order that it's complete, not burned and the like. Interestingly, now he says no tip is required. While it's on my mind I want to point out something else. With them making the drivers independent contractors, many people don't understand the ramifications of that to the driver. That automatically makes the person pay more in taxes since they have to pay double the Social Security that an employee pays. As a contractor you have to pay the employer contribution too. Been there, makes for a painful tax filing the first time when you don't know about it. I was a traveling photographer for a number of years and part of the time I was a contractor. I made GREAT money some days. I had some days with no customers, yet I still had to make payments on the equipment, pay for a motel, gas, vehicle expenses, commercial insurance (since standard auto policies don't cover you if you're driving as part of your job), dress clothes, meals, etc, and then get a double whammy at tax time... well, that was not good times. I didn't realize there was any mileage reimbursement but I'm sure it's not much. I do now recall one issue that I had with him. He claimed that they would have 1 driver per order. At least in the past, this is not accurate. It could be, but I do know they would have 3-4 orders sent with a driver so it's not like you drive 3 miles, then 3 back, out 4, then 4 back, etc. It could be drive 3 to the first, 1.5 to the second, 4 to the 3rd, 2 to the 4th and a mile back, as an example. Granted it's going to vary with how busy they are but I do know that they at least used to combine orders with a driver which is why it could take a while to get the order. Pizza delivery drivers SHOULD hate that tacked on scam. I'll call it as I see it. This is something I've wondered about for a while now. And it explains why I always had trouble getting a receipt when I was traveling! They never wanted to send one. I believe it's because they didn't want people to see this added charge. When it was 50-$1 I imagine people (like me) just thought it was sales tax. FWIW, my usual philosophy is that, assuming it arrived in a reasonable time, that is what they said it'd be or even 5-10 min after, I usually took bills to cover and add $2 more so they'd get $2+coins which could be up to 99¢. If they get there extra fast or other circumstances, such as pouring rain, definitely an extra buck or two, or if I hadn't shoveled and they trudged through snow warranted something extra since I didn't think that was fair to them. I'm glad I brought this up for clarification. This definitely irritates me. Tip the pizza guy and what the heck... tip the pizza gal too! Say nodakgal, are you sure they're driving Pizza Ranch vehicles and not just having magnetic signs on their own cars? (sigh) Now I guess I need to start a peeve thread... Holding gas station cashiers responsible for drive offs, waitstaff for dine-n-dash, and now this... WHERE WILL IT ALL END?????