Even if I choose to allow a treat of gluten and dairy, I cannot choose to have nightshades (tomato, peppers, etc.) This means eating at a pizza shop is just out of the question, forever. So if I'm going to make pizza at home, I might as well stick with an AIP version and not risk the rest of the junk, right?
This is the very first pizza crust, recipe or mix, that has worked for me. I followed the directions exactly. I did line my cookie sheet with parchment paper, and I had no issues with the crust sticking to the pan. I did take an extra step, and simmer the jarred tomato sauce on the stove for a bit so that it was thicker and less watery. This may have improved the overall pizza significantly, since there was less chance it would make the crust soggy. I cooked the crust first, then added sauce and cooked until it looked "done" . Because of a regional pizza style, I added cold cheese (real dairy cheese for my occasional splurge) to the hot pizza, cut in, and took a bite. It was most certainly the closest thing I'd had to pizza in two+ years! Since my first go-round, I've learned that I can divide the crust into smaller portions using my kitchen scale, because it doesn't re-heat perfectly. Fine, but not perfectly. I also added a Chomps Italian Style Beef stick, chopped, for some pepperoni flavor (available here!)
I did learn that these need to be rolled out pretty thinly. Too thick, and it's just doughy in the middle. Using a small cookie sheet allowed me to just take the dough to the edges of the pan, making for a crispy crust all the way through!