<<Disclaimer: Verify this information before applying it to your situation.>> I am a type 1 also, and I don't think there is any particular adjustment I've had to make since going gluten-free--just be sure to consider the carbohydrates in the gluten free foods, which are of course different from what you've been used to.. I used NPH as basal for many years but recently was switched to Lantus, with one dose at bedtime lasting 24 hours and having little if any peak. It's great! I can hardly express how great it is compared to using NPH. I'm having WAY fewer extra highs and extra lows than before. Ask your doctor about it. It's interesting about Pizza. Many diabetics say it gives them the most problems of any non-sugary foods, and I don't know why. I have a gluten free pizza recipe (which doesn't cause blood sugar problems) from Phyllis Potts' cookbook, Going Against the Grain, which is for people who are allergic to wheat. Some recipes use other gains containing some gluten, so you can't use them. But everything I've tried in her book has been excellent, and I highly recommend it. I have other gluten-free cookbooks, but this is the one I use most. Hope you can cook or have someone who can do it for you. I wish you the greatest good luck! Rosalie