Gluten-Free Dairy-Free Pizza

Recently, I cut out dairy and gluten in my diet to help with several digestion problems I've had for a while.  It has helped tremendously (along with daily doses of probiotics), so my doctor and I have determined I have a gluten and dairy sensitivity.  I've discovered I can cheat a little bit with dairy, but not too much.  And I'm afraid to cheat with gluten, because I've been feeling so much better.  One thing I missed lately is homemade pizza.  After discovered a dairy free cheese alternative (made with tapioca flour) that actually tastes good, I decided to attempt a gluten-free, dairy-free pizza recipe.

Ingredients:
Daiya mozzarella shreds
Bob's Red Mill gluten free pizza crust mix
Muir Glen organic tomato sauce (I've found that organic tomato sauce doesn't bother me as much as the cheap stuff)
Wildtree spaghetti seasoning
shredded chicken (from a roasted chicken cooked the day before)
chopped onions
sliced mushrooms

After making the pizza crust, I spread it out on my Pampered Chef pizza stone (using water on my hands to keep the dough from sticking).  I added the spaghetti seasoning to the tomato sauce and spread it out on the crust.  Then, I added the mozzarella shreds and topped it off with the chicken, onions, and mushrooms.  I baked it for about 15-18 minutes at 425.

Oh my, it was SO good...and, the best part? I actually felt good after eating it!