Law Abiding Patriot

I like to keep some frozen THIN CRUST pizzas in my freezer and I no longer eat gluten pizza.  So for me, it's the Cauliflower crust and the latest is Broccoli crust.   My market sells Open Nature brands and I know that other companies are using Cauliflower and probably more getting into the Broccoli crust...one other that comes to mind is CPK.  

Just an FYI for pizza fans.

John it's not about being simple, it's about different choices for those of us who have worked to go gluten free as much as possible....for many gluten is a damage to their health.

You are reading way too much into my comment.  I was not minimizing or in any way disparaging any food choice. I was simply commenting that years ago, you would just get a pizza.  The choices were thin or thick crust and the toppings.  Today there are many more choices. - which is good.