Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 We use Marci's Bread, aka ANDI's Wunderbread for our crusts. I make up several at a time and keep them in the freezer for our Thursday evening Pizza routine. The recipe is in Special Diets for Special Kids (and other places, too, I'm sure), by . l find that I add a LOT more tapioca flour to be able to form a crust. I also keep my hands coated with flour to keep it from sticking to me as much. We've used this for well over a year now, with no complaints from the pizza eater! Good luck, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 > What is the best cheese substitute for the pizza? All the ones I have tried > have not been acceptable, so I don't even attempt pizza! > My kids do react to tofutti, but not badly, so for desperate times (like a graduation party) I use Tofutti Roasted Garlic Mozzarella slices sparingly on pizza. Other times, I have used a sprinkling of Soymage Parmesan for flavor. Most times, I skip the cheese altogether (I know, thats the best part of REAL pizza, sigh) and get creative. I know some gluten and casein-eating people who slice ripe avocados on their pizza after it comes out of the oven, for a rich fatty touch. I have done " white pizza " with sauteed onion and fennel with herbs, or just diced ham and veggies on Classico pasta sauce. Lorilyn Quote Link to comment Share on other sites More sharing options...
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