My name is Deb Wheaton, Founder of Gluten-Free Prairie and I am obsessed with Pizza. It’s true, I admit it. Of course, I love everything we make here on the Gluten-Free Prairie, but our Gluten-Free Pizza & Flatbread is #1 on my list.
And TODAY is National Pizza Day. Whoo Hoo.
I’m so excited that our Fresh Pizza Dough is now available throughout Montana via Quality Foods Distributing 
Our Gluten Free Prairie Pizza (dry) mix  
will be available on Amazon very soon.
It took 5 years to perfect our All Purpose Flour Blend, and I have based all of our mixes, including the Brand New Pizza Mix on our amazing Flour Blend.
The more I work with this All Purpose Flour Blend, the more I am impressed with its versatility. And currently we are eating some version of Pizza at least 3 times per week.
Here are some of my favorite variations.
Personal Pizzas: All it takes is a couple of small cast iron skillets and a little imagination
Mini Chicken Pot Pies: I’ll post the recipe soon, but it so simple – just roll out the Pizza Dough. Fill with your favorite Pot Pie filling and bake at 400 degrees for about 15-20 min (or until desired crispness)
Cinnamon Rolls: I’ll post the recipe shortly too – but basically I just rolled out the dough into a rectangle, spread on 1/2 melted butter, 3 TB brown sugar, 1 TB cinnamon, some dried cranberries and pecans. Rolled it up into a log. Cut it into 2 in pieces and baked it a 400 degrees for about 20 min.
Coleslaw Pizza: Par bake the crust (according to package directions). Remove from oven and top with prepared coleslaw. Yum!
If you can’t find the mix or dough where you live. The recipe is HERE.
Learn more about our GFP family and life on the Gluten-Free Prairie, and our products HERE on our Amazon Brand StoreÂ
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Thanks for stopping by today.
