Kelli's Gluten Free Kitchen

We love pizza! We have tried two pizza doughs, Pamela’s and Bob’s Red Mill. We tend to prefer Bob’s Red Mill because it is cheaper and makes more dough. We have found it best to make a fairly thin crust and make two pizzas with one package. It is really challenging to spread out the dough – I find using a cake frosting spatula (pictured below) continually dipped in a tall glass of water keeps it from sticking. We use Hormel Pepperoni and other on hand toppings. I also always cook pizza (and many other things) on my Pampered Chef pizza stone. I LOVE my pizza stone!

**I was in no way compensated or asked to endorse any product. These product recommendations come completely from my experience with them.