One of the foods I missed the most after my celiac diagnosis was gluten-filled pizza. Pre-celiac, I enjoyed eating pizza in restaurants, and I loved the homemade pizza my husband's Italian grandmother used to make. I gave up on making pizza at home for several years, because all the pizza mixes and doughs I tried were mediocre at best. I was excited when I discovered
Against the Grain Gourmet pesto pizza, and I occasionally make pizza with their pizza shells, when I can find them in local stores. Shortly after I started my blog, I started making pizza with Chebe Original Cheese Bread Mix, which you can read about
here. I love pizza made with Chebe, because it is easy to make, it's grain free, and it tastes great, but at times, I craved pizza with a more traditional pizza crust, like I used to eat pre-celiac.
A couple of months ago, one of my blog readers convinced me that I had to try
gfJules pizza crust mix, so I ordered the value box online, along with some
gfJules gluten free all-purpose flour, which is the key ingredient in my
Easter Bread Buns recipe.