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.)

Stacy, you gave me a grin! Yes, you're absolutely right about having a hand in that recipe. I remember that fire vividly! ;) You know, one of things I do after I've tried a recipe and like it is make extensive notes. If the recipe turns out well, I always want to be able to make it exactly the same way. Rewriting recipes is something I do to most of those I make repeatedly...I've noticed there are a lot of recipes out there that are poorly written, or don't give very good instruction. My thinking is...when my thinking goes...I want to be able to make it again. I usually make personal notes as well, like which pans I use to make the sauce, cook the pork, etc., just so I don't have to think about it. That's probably a little excessive to some, but it really helps me when I'm getting prepared. You both have no idea how happy it makes me you use my ''instructions''. I don't always feel like I have much to contribute to the Cooking Forum (too many good cooks here), so it's very nice to know the combination works for you. Pizza making wasn't easy for me initially, so figuring something like this out was a big deal at the time. Considering how easy it is now for me to make pizza, it was worth writing all the steps down!

Klseiverd: Try putting the Cheese on, at the end of the Baking. ( about 5 minutes ) before it is done. You can adjust the time, longer or shorter. **************************************************** I my Pizzeria, I used Pans. I had a proof box to hold about 100 Pans. That way I could stretch them , in between preparing food. When the Dough was out to the edge and up ( for a crust ), I Par Baked them and put them into the freezer. That way I had extra on hand and ready, while making them with fresh Dough, also. Actually, they were better when I used the prebaked dough And they cooked faster. When your making 150 in one night, you need a fast way to get them to the customer. I still use oiled Pizza Pans, because you can start to stretch the Dough and let it rest. Then do something else. Go back to the dough every couple minutes to stretch it a little more. Have fun, LOU

Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else...