We've used both the Gluten Free Crusty Boule recipe and the Gluten Free Olive Oil Bread from "Healthy Bread in Five Minutes a Day." The Crusty Boule recipe works so much better for us, and has the added bonus that we can make naan from it (so darn good the husband prefers it to his frozen Trader Joe's naan, if you can believe that!) on another night. But I still plan on trying the olive oil bread again, once I track down corn starch to use in the recipe.
Tomato sauce (one can tomato sauce, one can tomato paste, dried oregano, dried basil, salt), black olives, green olives, onions, mushrooms, and lots and lots of mozzarella.
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