Easy Pizza

[CarolynM]

I was really bummed about my daughter not having her favorite foods among them: pizza and chiken nuggets - found a frozen crust that was ok but expensive and tough to find in my town. We improvised.

gluten-free Sliced Bread

Pizza Sauce

Mozzarella cheese

gluten-free toppings as desired.

Preheat to 400, bake about 10 minutes on ungreased cookie sheet.

- I have used Food for Life Frozen White Rice Bread, Brown Rice Bread and Ener-G Tapioca bread for crust. I top it with Ragu Pizza Sauce (double check to be sure ingredients still gluten-free) and mozzarella cheese.

The bread is still expensive but I only use what I need for that meal. I have tried toasting the bread first - it makes no difference to her. She is 3, maybe not as picky as an older child would be about her pizza - and a couple pieces with a side of applesauce is perfect. This has made a great standby when she won't eat what I am cooking for the rest of the family. Personally, I thought the heels made the best crust.

PS chunks of chicken breast breaded in corn meal and parmesan cheese - bake for good chicken nuggets!

[Guest barbara3675]

I did the same thing and it was really good......I didn't feel pizza deprived at all, except that now I found out that I am casein intolerant so that really put a crimp in things as I hear that the casein-free cheese is nasty. I am going to wait awhile and try cheese as I hear that come people get by with cheese when they can't really do the milk and ice cream. I am feeling so good that I just don't want to chance it at this point, but some day maybe. My health food store guru said that after a person heals (like 6-12 months on gluten-free) then they can do some casein again.....I am just going to count on that.

Barbara

[tarnalberry]

the worker may have been confused by casein and lactose. the portion of the villi that produces lactase to break down lactose are the tips, so after a few months of a gluten-free diet, they may regernate so you can tolerate lactose, but that does not mean you'll be able to tolerate casein. if you're casein intolerant, it's likely that cheese will be a _bigger_ problem, as cheese has a higher protein density than milk.

but casein free cheese (that I've tried so far, I hear "for your health" or "for your heart" makes a decent brand) IS nasty! :-( blech!

[gf4life]

Soymage VEGAN cheese is casein free, but it is certainly NOT cheese. It doesn't taste anything like cheese. I tried the "cheddar" on an omelet. I don't think I will do that again... I do have some "mozzarella" flavored and was going to try it with some gluten-free lasagna, and possibly try some on a bread pizza like you guys make. I just don't want to ruin perfectly good food by adding the fake cheese, so I think I will make the food and then add a little of the "cheese" after the fact. The worst part about it is that I am allergic to soy and so I end up having to take Benadryl and the food didn't even taste that great! I just don't think it is worth it. For mexican foods I have found that an avocado makes a great substitute for cheese. You get the creamy, fatty texture similar to cheese and it is healthier for you too!

God bless,

Mariann

[taneil]

My daughter was not Pizza Deprived, but I was. I made "Pizza" crust from Garbanzo Bean flour, water and oil. But it didn't taste like Pizza. Then I saw the recipe for gluten-free Pizza Crust on the back of Bob Red Mills Garbanzo & Fava Bean Flour. It is really good and tastes the closest thing to Pizza crust that I have had since going gluten-free.

2 tablespoon Dry Yeast

1 1/3 cups Garbanzo & Fava Flour

1 cup Arrowroot Flour

1/4 cup Dry Darifree Powder

4 teaspoons xanthan gum

1 teaspoon salt

2 teaspoons unflavored gelatin powder

2 teaspoons Italian herb seasoning

1 1/3 cups warm water (105

[Melanie]

Thanks for the pizza crust recipe!

Does anyone have one with fewer ingredients. I don't bake too much and don't want to invest that much money for pizza crust. Thanks.

[taneil]

I also tried making this into a loaf and bread and when it didn't rise, I pressed it onto a pizza stone, and prebaked it at 450 degrees for 15 minutes. Then took it out and topped it. It worked well.

1 cup water

1 1/2 Tbs butter or Spectrum (gluten-free/non-dairy)

1 Tbs sugar

1 tsp salt

1 tsp yeast

2 cups gluten-free flour mix, sifted

tsp xanthan gum

1 tsp unflav. gelatin

[Guest imsohungry]

Hey Taneil! That is the same recipe that I posted earlier on the forum! If you got it from me, I'm sorry to hear that it didn't rise! I made mine in a bread machine...did you? It made a "small" loaf. You know something though? Some people swear by the Bob's Red Mill gluten-free bread, and I can't get it to turn out good to save my life. Oh well, at least you made a good pizza from the mix! (I'll keep that in mind for the next time one of my loaves goes flat!)

I've ordered some pizza crusts from Ener-g. They are supposed to be delivered this week. I'll let you all know if they are any good! -Julie

[lovegrov]

I make small quicky pizzas using corn tortillas. Crisp them a little first, then ingredients, then cook again. I also put a layer of olive oil on first.

richard

[cynicaltomorrow]

I have yet to have a decent pizza. Shortly after going gluten-free, I started reacting to dairy products. The last pizza I made was probably the best I'd made so far. I just left off the cheese. I also have not been able to find a soy cheese that even slightly resembles the real thing. I have some of the gluten free pantry french bread and pizza mix that I'm planning on using to make a pizza crust. I've made bread from it. It was pretty good, but within an hour was rock solid and pretty worthless. I'm not sure if I'm lactose-intolerant or casein-intolerant. I do better with cheese than any other dairy product though. I can eat it every now and then.

[Deby]

Hi, I'm new to the forum, so I hope this post goes through okay

I have two son's, besides myself, who have celiac disease. Pizza is their favorite food. I had trouble getting a pizza crust that was chewy like a real pizza crust. I did the bread thing, but that soaks up the sauce and gets soggy.

I ended up trying my own pizza crust via experimentation. Try this:

Use any gluten-free flour mix. Use 3 cups of mix and 1 cup of tapioca flour. Put in salt, yeast, egg replacer and xanthan gum like you would for the bread mix if you had used 4 cups of the mix. Add 2 tbsp of Italian seasoning ( A lot of the Tones spices are gluten-free. I like their Itailian blend.) Add 2 tbsp of golden flax seed meal (this is really important and worth the effort of getting some. Bob's Red Mill makes it, but you can also get your own golden flax seed from the health food store and just grind it up fresh in a coffee grinder (one you just use for flax))

Add 4 cups of water and let rise. Then spread it out on your pizza pan and bake at 450 degrees.

This has resulted in a chewy, very close to authentic crust. I live in high altitude so you may want to play with the water. Good luck

Monica

[Guest ajlauer]

Is gluten-free bread available in stores? Or online only? I do have a store in town that has some gluten-free stuff, but haven't checked on bread yet.

Also, is gluten-free bread the same (or similar) to carb-free bread? I tried some carb free a few months back while cutting carbs, and it was so spongey I darn near choked to death. I really had to focus and concentrate while eating it, to make sure I chewed it enough and didn't accidentally inhale it while breathing!! It was refrigerated. Is gluten-free bread spongey like this? And is it refrigerated? Thanks.

[Guest nini]

Open Original Shared Link

Here's a site where you can order REALLY yummy gluten-free pizza's (Amy's Rice Crust Cheese Pizza), chicken nuggets, fish sticks (Ian's) and other goodies.

Some of the things are dairy/casein free but not all... all are gluten-free!

my daughter was so excited the day I came home with chicken nuggets, and fish sticks!

[Roo]

My son loves the Amy's frozen pizza, it is a ncie size and can be used as a whole meal. The Foods by George frozen pizza is even better. Much smaller so is more of a snack for an adult but for a child I guess it could be a meal. But what was really good is the Chebe bread mix! This one you make from a mix it was easy all you add is 2 eggs, oil and water, you can make yummy little balls and use as a snack he likes to dip them in Ragu sauce, or you can make a pizza crust. I would definately recommend all three! Let me know what you think if you try them. I think you will be happy, and be pizza deprived no more!!!!

Roo

[celiac3270]

I love the Chebe mix. I eat it for dinner at least once a week and will often have a slice as a snack when I get home from school .

I tried the Food By George pizza the conference and it was also terrific. It is very small, though, I guess a meal for smaller children, but it's about the size of a slice and a half of pizza (but in a round shape).

The pizza at Risotteria (a restaurant in downtown NY that is mostly gluten-free) takes the cake (no pun intended ).....

[skbird]

ajlauer -

No, low carb bread is not the same - the reason it is so darn spongy is all the GLUTEN in it. I swear, most of that bread is all gluten. I tried making some - it would always gross me out. And make me nauseated. No wonder!

Food for Life rice breads are available in one form or another at both my local health food stores and now in my Raleys and Safeway. They are decent but require toasting to make them less moist. There are several kinds of rice breads and I prefer the black or red Bhutanese ones. But the white or brown are ok, too. The pecan one though... a little funky.

Also, I have found the EnerG ones at my health food store. I have tried the tapioca one - pretty good but dry. I have a brown rice one but haven't opened it yet. And I did fine one from Germany also in my health food store - pretty good but tastes sort of like wood. It is made of rice and corn.

So yes, you can find some in the store but you have to look and all are not equal!

Stephanie