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Amy's Pizza?

mamaw

By mamaw
in Gluten-Free Recipes & Cooking Tips

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mamaw Community Regular
mamaw
Posted

Does anyone else have trouble with Amy's pizzas baking too brown around the edge & not being done or soggy in the middle? I've tried baking at 400 or 425 and then the edges burn and when I bake at a lower temp it doesn't seem to get bubbly in the center. I do add lots of extras,pepperoni,peppers,mushrooms,onion,black olives and so on.

I just baked the new spinach one & I liked it but it was worst than the reg.gluten-free.cheese one in regards to being soggy in the middle.

I broke down & purchased a pizza cooker . Has anyone used it and does it work? Just wondering before I take it out of the box. The store clerk said someone got one & came back in and bought more for family Christmas presents. They loved it but they were making reg gluten pizzas.....

thanks for any input..

blessings

mamaw

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Corkdarrr Enthusiast
Corkdarrr
Posted

I have a pizza stone. And while it takes longer to cook than a "normal" frozen pizza, it usually works pretty well. (And I got it at Bed Bath & Beyond for like $20)

Turtle Enthusiast
Turtle
Posted

You can also broil it for a few minutes towards the end. That's helped me somewhat...

KaitiUSA Enthusiast
KaitiUSA
Posted

I have had that problem before and the broiling helped out a bit

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