Thursday, August 4, 2011

Mouthwatering Gluten-Free Pizza

I'm a fairly easygoing and positive celiac, for the most part. Until, that is, it comes to pizza. I love pizza. And for a long time, I was very bitter about never being able to eat decent pizza ever again. I tried the gluten-free cheese-crust pizza invented by that radio deejay... it was disgusting.

Well no, it wasn't disgusting. The first bite was heaven, probably because I hadn't tasted anything even remotely like pizza for three months. The second bite seemed a bit off... there was something rotten in the state of, erm, Iowa. The third bite... oh god. Someone pass me a bucket.

It was then that my brother-in-law mentioned Bob's Red Mill Gluten-Free Pizza Crust Mix. I was initially skeptical, since most gluten-free mixes are terrible. But my intense desire for palatable pizza won out.

And let me tell you - pizza is now our favorite gluten-free meal. It's an indulgence. It's better than normal pizza.

Here are the ingredients we need when we're ready to make pizza:

1 bag of Bob's Red Mill Gluten-Free Pizza Crust Mix
2 Tablespoons of olive oil
2 eggs

1 package of italian sausage (Johnsonville seems to work for us)
1 package canadian bacon (Amana and the fancy Hormel are two good brands)

2 bags of "pizza cheese"

1 can of Pam olive oil spray

1 jar of Gino's pizza sauce (local company)

Plus whatever other toppings you enjoy

The most labor-intensive part of making the pizza is, you guessed it, the dough. But even then, it's not too difficult.

1. preheat oven to 425 degrees F.
2. in a large bowl, mix the yeast packet with warm water. Let it sit for a few minutes.
3. add the eggs and oil. Mix until not clumpy.
4. add the crust mix and mix thoroughly until it's not clumpy.
5. leave the dough in the bowl, split in half, cover with tinfoil or saran wrap and let it sit.

Meanwhile, prepare your toppings. My husband puts mushrooms on his pizza, but I am a dyed-in-the-wool meat eater so my pizza only has italian sausage, canadian bacon and/or pepperoni.

Next, spray your pan with the Pam olive oil spray. Then get your hands really wet (really, really wet) and start spreading the dough into the pan. The thinner it is, the better it'll cook. If you start to feel the dough sticking, get your hands wet again! It's okay if the dough looks pretty wet on top.

Put the pan and crust in the oven for about 7-9 minutes. Then take it out of the oven and add your sauce...

... add your cheese...

... add your toppings...

... and stick the whole thing in the oven for another 15-18 minutes.


1 comment:

  1. Hummm, fellow celiac. I am the kind with dairy issues. now you have me intrigued! I am gonna try this out for my self. looks yummy!


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