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Help I Miss Pizza


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14 replies to this topic

#1 kellykay

 
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Posted 09 June 2010 - 03:42 PM

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???
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#2 mushroom

 
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Posted 09 June 2010 - 04:40 PM

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???


I would definitely try to make my own. There are loads of pizza crust recipes on here, or buy one of the packaged mixes - many of them are reviewed on the forum also with recommendations for which are the best. I have found most purchased pizza bases to be disappointing.

Roda was even talking yesterday about grilled pizza here: http://www.celiac.co...a-crust-recipe/

Sounded wonderful and it is grilling season already. The crusts are really not that hard to make; you just have to adjust your thinking that you do not roll the dough out, you "spread" it. :D
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#3 RideAllWays

 
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Posted 09 June 2010 - 04:59 PM

Boston pizzas in canada now have gluten-free pizza, made with kinnikinnick crust! I tried it yesterday and it was awesome! Note: the italian sausage and salami are NOT gluten-free but the pepperoni and bacon are. They even told me that they cooked it on parchment paper, used separate ingredients, etc. It was great.
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#4 Yup

 
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Posted 09 June 2010 - 05:38 PM

Boston pizzas in canada now have gluten-free pizza, made with kinnikinnick crust! I tried it yesterday and it was awesome! Note: the italian sausage and salami are NOT gluten-free but the pepperoni and bacon are. They even told me that they cooked it on parchment paper, used separate ingredients, etc. It was great.



Thanks! I can't wait to try it.
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#5 kschauer

 
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Posted 16 June 2010 - 11:24 AM

BJ Brewery just recently added gluten free pizza to their menu.

It's okay - don't think pizza of the good ole days think more like frozen pizza. :)
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#6 ciavyn

 
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Posted 16 June 2010 - 11:50 AM

There are great pizza options -- zPizza has gluten-free pizzas, and more and more local pizzarias are stocking up on gluten-free crusts. You can also make your own. Just focus on the topics and the flavor, and not the crust. :)
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#7 poopedout

 
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Posted 16 June 2010 - 01:49 PM

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???

Kinnikinnick makes great pizza crusts. It is easy to add your own toppings. You have to cook it for longer and at a higher temperature than they recommend on the box. I tried the Pizza Pizza and I did not like it.
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#8 kareng

 
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Posted 16 June 2010 - 01:58 PM

I like the frozen Kinnikinnick crusts. I cook them for 4 minutes then add topping and cook until the toppings are ready. Its hard to get any pizza crust fully browned in my oven before the toppings burn. We also liked Chebe mix. It had spices in that gave it a nice flavor. Glop it on your pan then take a piece of greased plastic wrap or parchment paper. Put the paper on top and squish it flat with your fingers.
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#9 Juliebove

 
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Posted 17 June 2010 - 05:43 PM

We buy the Amy's but it is not very good as is. I add a mix of extra cheese and some pizza seasoning. Sometimes I use the Ener-G rice flour crusts and just make my own. Have also used the Namaste crust mix. It's excellent but I'm too lazy to want to do that very often.
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#10 CeliacMom2008

 
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Posted 17 June 2010 - 07:38 PM

We have fantastic pizza once a week. Homemade is very easy, way better than frozen, and my son's 10 year old best friend says I make "the best pizza ever" and he doesn't have Celiac! In fact, he begs his mom to make my pizza! Here's the recipe. I also included the sauce I make because if you're going to do it you might as well go all out!!

PIZZA CRUST


INGREDIENTS:

1 Tbs dry yeast
1/2 tsp of sugar
2/3 cup of warm water
2/3 cups of brown rice flour
1/2 cup of tapioca flour
2 Tbs of dried milk powder
2 tsp of xanthan gum
1/2 tsp of salt
1 tsp of unflavored gelatin powder (we use Knox gelatin)
1 tsp of Italian seasoning (I use McCormick)

1 tsp of olive oil
1 tsp of apple cider vinegar


METHOD:

Pre-heat oven to 425F

Mix sugar, yeast, and warm water and set aside.
Combine dry ingredients in medium sized bowl.

When yeast mixture is frothy (takes about 5-10 minutes), add it and the apple cider vinegar and the olive oil to the dry ingredients. (I double the recipe, and for this part I use a 2 cup glass measuring cup to mix the sugar, water, and yeast, when the mixture has frothed up to the top of the glass I know its done.)

Beat on medium to high speed about 3 minutes. The dough will resemble soft bread dough.

Grease a 12" pizza pan or pizza stone lightly (apply oil to kitchen paper and rub over the surface). Dust lightly with brown rice flour.
Put dough mix in centre of pizza pan sprinkle liberally with some rice flour.
Put oil on your hands or use additional flour as needed to help with the sticking and press dough out into thickness you desire.

Make edges thicker to retain toppings (I just squeezed between my thumb and forefinger
all the way around the circumference).

Bake in oven for 10 mins, remove, spread with the homemade pizza sauce and grated mozzarella cheese, add your favorite toppings and finish with grated cheddar cheese.
For our pizza, I use about 3 Tbs or so of sauce, sprinkle a little parmesan cheese over the sauce (not much, just a dusting), sprinkle with mozzarella and some cheddar (definitely more mozzarella than cheddar).

Return to oven for a further 20 -25 mins or until the cheese is slightly browned

Sufficient dough for 1 good 12" pizza



PIZZA SAUCE


INGREDIENTS:

15 ounce can tomato sauce
6 ounce can tomato paste
1 tsp ground Oregano
1 tsp garlic powder
1 tsp ground paprika
1 tsp Italian seasoning or basil (we use Ital. seasoning, its just your preference)
tsp sugar

METHOD:

Mix all ingredients together thoroughly.
Makes enough for 6 of our pizzas, but we dont like a lot of sauce.

Notes:

I double pizza crust recipe. If were not very hungry I stop the baking a little early on one of the pizzas, cool extra pizza while we eat, and then wrap is Saran Wrap and then foil and freeze. Makes great frozen pizza! You can also freeze the crust after the first baking and just freeze the crust, but Ive never done that.
I divide the sauce into 3 pizza nights. I use a third fresh then divide the remaining into two small Rubbermaid containers and freeze.
If you like meat pizzas, browned hamburger or sausage freezes really well. I just divide into small snack sized Ziploc bags and then put the individual bags into one larger freezer bag and freeze. This also works great with taco meat if you like taco pizza (or just want quick and easy tacos!).
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#11 luvs2eat

 
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Posted 18 June 2010 - 04:31 AM

I found the Namaste crust mix in the health food store. It's delicious and the mix makes 2 crusts. I spread out the dough on parchment paper on a pizza pan and then slide the paper off the pan and onto the pizza stone that's preheated in the oven. The resulting pizza has crispy crust and is awesome!

I often do a white pizza w/ a little ranch dressing and broccoli, peppers, and cheese. It's my once-a-week treat!!
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#12 4boysmom

 
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Posted 18 June 2010 - 07:56 AM

When hubby was first diagnosed he was about to die for a piece of pizza. One Sunday after church we planned on going to the only place in town that had gluten free crusts, only to find out they don't open until 5 on Sundays. Go figure! We decided to try our hand a grilled pizza. We bought the frozen Kinnikinnick crusts for his. I shared it with him. Wow! I didn't expect much but it was really good. I don't have to eat gluten free but I wanted the toppings on his pizza and not what was on the kids. I really liked it. We put sauce, fajita chicken, spinach, sauteed mushrooms, black olives, and mozzarella on it. I would recommend the frozen Kinnikinnick crusts if you don't want to make your own.
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#13 ktotheroll

 
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Posted 18 June 2010 - 01:12 PM

Pizza was a staple for me before starting gluten-free, so I know exactly how you feel.

Like others have said, there are options for frozen pizza. Most that I've tried are really good.

I haven't ventured into making my own crusts yet, but sometimes I just put all the pizza toppings (sauce, cheese, pepperoni; all gluten-free, of course) onto a corn tortilla and stick it in the oven until the cheese is melted/browned to your preference. It's simple and actually pretty good!
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#14 Almendra

 
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Posted 19 June 2010 - 02:36 PM

We made pizza with the Bob's Red Mill mix. One of my favorite things about crust from pizza places was the little bit of texture from cornmeal on the bottom, so we used cornmeal to help prevent the dough from sticking to the cookie sheet. We also loved a crust brushed with garlic butter, so we made some and brushed it before we put it into the oven for the first time (before putting it in to melt the ingredients).

With these additions, we were both very happy with the pizza (even my husband who does not have to eat gluten-free).
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#15 G-freegal12

 
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Posted 19 June 2010 - 09:46 PM

We buy the Amy's but it is not very good as is. I add a mix of extra cheese and some pizza seasoning. Sometimes I use the Ener-G rice flour crusts and just make my own. Have also used the Namaste crust mix. It's excellent but I'm too lazy to want to do that very often.

:o Amy's has CC!!! Watch out!
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Went gluten free as of the summer of 2009
I have also now declared doctors as not really very smart
(No offense to all the good ones)

Gluten is sneaky and not to be trusted...




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