True. Before my wife figured out she is a much healthier without wheat in her diet we used to make pizza at home regularly and would only rarely order out. Now eating pizza out is the only way I get it because she doesn’t even want wheat flour in her kitchen (I only eat bread at home when she is out of town).
Sadly we also now live in a small town where my pizza selections are Pizza Hut, Little Ceasar’s (won’t touch their crud with a pole), Mazio’s (regional chain somewhere between Little Ceasar’s and Pizza Hut in quality), Papa Murphey’s (good but take and bake) and Papa John’s. Unfortunately Papa John’s is the best option.
“Before my wife figured out she is a much healthier without wheat in her diet we used to make pizza at home regularly”
we buy these gluten-free frozen pizzas from costco as “stater” pizzas.
https://www.instacart.com/costco/products/269398-sabatasso-s-gluten-free-four-cheese-pizza-35-oz
initially cook at 350 degrees on a large rack for 16 minutes, and then split a jar of Safeway Signature Pizza Sauce (https://www.instacart.com/safeway/products/9971-signature-kitchen-pizza-sauce-14-oz) between the two pizzas, with a can of drained diced tomatoes for each pizza on top of the sauce, and then 2.5 pounds of shredded mozzarella (also from costco) split between the two pizzas, and then toppings according to desire.
Right now we’re adding a 13 oz. can of thin-sliced black olives for each pizza and roughly 12 oz of thin-sliced fresh mushrooms (pre-sauteed to remove most of the water), a ton of pepperoni, topped with a generous sprinkle of red pepper flakes and a very generous coating of per-shredded Reggiano Parmigiano (also from costco).
finished pizzas are then recooked for 17 minutes, again at 350 degrees on same rack, cooled, and then cut into slices.
cold slices can be fried to crisp up the crust, or right now, we’re just tossing the crust and eating the toppings because we’re doing low carb, high fat for weight loss.