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It dawned on me that you can cook almost anything in a well-seasoned cast iron pan.  Instead of having a frying pan, pizza pan, cookie sheet and pie tin, all you really need is one good (mine is Calphalon) ten inch cast iron pan.

Ingredients:

Box of Gluten-Free Pantry French Bread and Pizza Mix

1 tsp cider vinegar

1 1/2 cups lukewarm water

1 tbsp demerara sugar (It’s what I had.  Regular sugar is fine.)

1/2 tsp sea salt or regular salt

3 eggs

For topping:

Gluten-free spaghetti sauce  (Newman’s Own and  Muir Glen are gluten-free)

Parmesan (Check that there is no modified food starch, otherwise it’s probably not gluten-free.)

Mushrooms, olives and other toppings

Pam

Kitchen Apparati:

10 inch cast iron skillet

oven

large mixing bowl

2 cup measure

spatula

wooden spoon

Directions:

With a wooden spoon mix up the French bread and Pizza mix, water, cider vinegar, sugar, yeast, salt and eggs according to the package directions in your large mixing bowl. (Yes, it’s an arm workout.  Mix for about ten minutes.)  Preheat the oven to 450 degrees.  Spray your cast iron pan liberally with Pam.  Let the dough rise for 30 minutes and then take 1/3 of the bread recipe out of the mixing bowl and spread it thinly over the bottom of the cast iron pan.  Add the tomato sauce, parmesan and other toppings.  When the oven is ready, bake the pizza for twenty minutes or  slightly more.  Using a spatula, lift the cooling pizza out of the cast iron pan.

Wonder why you have a kitchen full of other baking dishes.

Cost:  About $3.75 for the entire pizza.