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MyMississippi

Calling All You Pizza Makers

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O.K.-- so I've been without pizza for almost 2 years ! And Pizza is one of my favorite foods-- I have a serious NEED for a GOOD PIZZA :D

So today, I bit the bullet ,and made 2 crusts from Pamela's bread mix. ( following the directions on the bag for pizza crust )--- Then topped them with my favorite stuff and added the cheese on top.---

Popped 'em in the 375 degree oven for 25 minutes and here's what I got for all my effort-- and I mean EFFORT---

THe pizza on the lower rack looked fine---- the pizza on the middle rack had dark brown hard cheese on the top. Both crusts LOOKED fine------- but both of them were like not quite done in the middle. They were done, I think. But the texture was a huge let-down-- :angry: And the taste ,as I said, was a bit too sweet--

SO----

My questions are:

what mix do you use for your pizzas ??? Or recipe--

Should I leave the cheese off until nearly done and then add it ?

Should I prebake the crust before I top it???

Is there a decent ready made crust I could buy??

I WANT PIZZA ! ! ! ! ! ! Thin and crispy--- OR-- thick and chewy--- doesn't matter--- JUST DECENT PIZZA! !

THanks for any help you can give------ :)

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We use Arrowhead Mills:

http://www.arrowheadmills.com/products/pro...&cat_id=229

I make this often and my Mother and brother enjoy eating it. Also, my non-Celiac friend is always asking me to make us pizza- he thinks it is great (and I have to agree)!

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I have purchase Kinnikinnick frozen crusts. They are good but not like real pizza.

I have tried making my own pizza using Chebe Pizza Crust Mix. It was really easy to make but I didn't realize when I bought it that it had seasonings in it (like Italian seasonings). It was a little too strong for my husband and I. I recently bought their All Purpose Bread Mix and am going to give that a try.

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My questions are:

Should I leave the cheese off until nearly done and then add it ?

Should I prebake the crust before I top it???

The mix I used said to bake the crust for a certain amount of time then you take it out and add your sauce, cheese etc to it and then bake it for about 8 or so minutes till the cheese has melted.

GOOD LUCK :D

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I have only tried one brand, Namaste. The dough is a little runny, which I hear is normal for gluten-free mixes. You bake it for 10 minutes first, then take it out and add your toppings. Then bake it again to melt everything. We had it today. Now, it's no gourmet pizza, but I find it to be very enjoyable, especially since my alternatives are pretty limited at this point.

I would think that with any of them, adding the toppings AFTER the dough is baked would be the better way to go.

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I just made the best pizza crust from the Brazilian Cheese Breadrolls recipe here in the section. Go to that thread and read down a few posts and you'll see what I did. Really good pizza crust!

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O.K.-- so I've been without pizza for almost 2 years ! And Pizza is one of my favorite foods-- I have a serious NEED for a GOOD PIZZA..............................................................................................

I WANT PIZZA ! ! ! ! ! ! Thin and crispy--- OR-- thick and chewy--- doesn't matter--- JUST DECENT PIZZA! !

THanks for any help

Try this one. The Best Pizza Crust Ever

.

If you feel really adventeruous you could make my Homemade Pizza Sauce.

Best Homemade Pizza Sauce

.

Hope this helps,

David

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When I used a mix, I used Namaste. Never had any problems with it and it tasted good. These days I just use the rice shells from Ener-G. I seem to have to make a lot of pizza for my daughter. They are always having pizza parties at school. I like the small rice shells because I can quickly do an individual pizza for her and either send it in cold or put it in a big tortilla type keeper insulated container to take to her so it is hot. They are a bit on the thin side and don't have the herby, garlicky flavor of the Namaste but they taste okay to us and are quick to fix.

We can't have any dairy so our pizza isn't exactly like real pizza anyway.

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A GREAT BIG THANKS to everyone for your suggestions ! ! :D

You're the BEST ! ! !

Now I feel there is HOPE that I can have a good pizza someday----

Wish I had checked with you people FIRST----- but I thought it would be easy-- since Pamela's makes good pie crusts, I thought the Pizza crust would work out o.k. ----But , back to the drawing board. I will NOT be defeated !

Thanks again! ! :D

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A sachet of yeast is generally 2 1/4 tsps.

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Try this one. The Best Pizza Crust Ever

DaveyBoy,

How much is a "sachet of yeast" in teaspoons ??? And where can one buy dried gelatin powder???

Thanks for your help !

Hi,

Here are 2 conversion programs for you to bookmark (add to favourites).

This one converts Grams to US Cups an Spoons and vice versa (courtesy of the Gourmet Sleuth.Com)

.

Gram To US Cup and spoon Converter.

.

This one Converts Metric to UK Measures etc (pounds and ounces) courtesy of Global Gourmet.Com

even converts cooking temperatures.

.

Metric to Imperial Weights and Measures

.

These are on My Web Space if you check down beyond the recipes.

.

Sachets of yeast weigh 7g.

.

Best Regards,

David

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After a year, I finally made a GREAT pizza last Friday!!!! :D I found this recipe on the Washington Post website of all places. Usually when I make pizza it's really doughy, but this crust was crisp and wonderful! I did change the way I cook it. I cooked it on parchment paper on the pizza pan for a few minutes then I slid off the crust directly onto the pan (mine has holes in it). I cooked the crust for 30 minutes WITHOUT toppings, then during the last five minutes I added the toppings. (My crust was also not deep dish, it was thin and crispy.) I think the different flours make a big difference as well.

All-Purpose Nearly Normal Gluten-Free Pizza

The Washington Post, August 8, 2007

Course: Main Course

Summary:

The basic flour mix takes 10 minutes to put together. This recipe will make more of the mix than you need to make the pizza. Store the extra in the refrigerator or a cool place.

This deep-dish-style pizza takes about an hour and 45 minutes, start to finish, including making the basic flour mix.

Makes one 12-inch pizza

Ingredients:

For the basic flour mix

1 cup white rice flour

1 cup potato starch (not potato flour)

1 cup cornstarch, plus more for dusting (optional)

1/2 cup corn flour

1/2 cup tapioca flour or tapioca starch

4 teaspoons xanthan gum

For the pizza

3 tablespoons milk powder

1/4 teaspoon dried oregano

1 to 2 pinch garlic powder

1/2 teaspoon salt

2 1/4 teaspoons active dry yeast (1 envelope)

2 large egg whites, slightly beaten

2 tablespoons olive oil

1/2 teaspoon cider vinegar

3/4 cup warm water (at least 100 degrees), or as needed

Cornmeal, for dusting

1 large egg white, slightly beaten

3/4 to 1 cup store-bought or homemade pizza sauce or tomato puree

3 cups freshly grated cheese, such as mozzarella or Parmigiano-Reggiano; or ricotta or sliced provolone

1/2 cup assorted toppings, such as chopped herbs or olives, artichoke hearts or roasted peppers

Directions:

Preheat the oven to 425 degrees. Have ready a lightly greased 12-inch pizza pan, or use a pizza baking stone.

For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid. Measure out 1 1/2 cups and set aside; cover and store the remaining flour mix in the refrigerator or in a cool place for another use.

For the pizza: In the large bowl of a stand mixer, combine the milk powder, dried oregano, garlic powder to taste, salt and yeast. In a large measuring cup, combine the egg whites, olive oil, vinegar and some of the warm water. Add the wet mixture to the dry ingredients. Using the stand mixer or a hand-held mixer on low speed, add the basic flour mix and beat until combined. Add the remaining warm water as needed to achieve a firm dough that can still be spread. Increase the speed to high and beat for about 3 minutes.

Sprinkle cornmeal on the pizza pan or baking stone; dust your hands with cornstarch, if desired, to reduce the stickiness in handling the dough. Use a flat spoon to spread the dough into a 12-inch circle, creating a raised edge to contain the pizza topping. Let the dough rest for about 10 minutes, then brush the edges with the beaten egg white. Bake for about 15 minutes, then remove from the oven to spread the center with pizza sauce and cover with toppings. Bake for 20 minutes, or until the cheese is bubbly. Serve hot.

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My dd's favorite crust comes from Carol Fenster. The recipe is at www.savorypalate.com

We leave out the Italian Seasonings. The recipe makes 2 - 8 inch rounds for us.

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I have enjoyed the ready made frozen pizza crust from Grandma Ferdon's. My husband and guests can not tell it's gluten free. I put olive oil on the bottom of it so it gets really crispy.

There cinnamon rolls are good, the pumpkin and lemon bars are excellent, hot dog and hamburger buns are good and their breads are good. Sorry, I haven't found any excellent breads yet but the pizza crust is the best I've found.

http://www.grandmaferdons.com/

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Thanks JenneyC for the recipe------ sounds good !

Your Welcome! It's really great, just make sure you bake without toppings for about 30 minutes and spread the dough as thin as possible. Let me know how it turns out if you try the recipe! :)

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Pizza was a frequent favorite at our house, so I really worked at a replacement for us.

Initially we used the kinnickinnick premade crusts. They were ok for quick and easy, but not truly a good pizza.

I then started using the mixes, chebe is really pretty good and easy. I don't like the spices in the crust, so I made it from the plain mix. Namaste and gluten free pantry were ok.

When I got really serious about pizza making though, I tried several scratch recipes, and found Davey's recipe, which is also basically the Carol Fenster recipe, to be the best. For a sachet of yeast, I use one 2 1/4 envelope. Sometimes I use the powdered milk, sometimes I use regular milk.

Some have already mentioned using a pizza pan with holes covered in parchment paper. I find this makes for the best result. I use the parchment the entire baking time. I find these pans work great for lots of gluten free baking. I also use glad wrap sprayed with pam to handle the dough. I just put the dough between 2 sheets and either roll it out or spread it out with my hands.

I also make 2 smaller pizzas rather than one large, and I bake mine for about 10 - 15 minutes before topping. I prebake it until the bottom and edges just start to brown. I also make extra crusts and freeze them at this point.

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Really, this is the easiest and tastiest pizza crust I've made. (And I thought my regular crust with yeast was good.) This is the Brazilian Cheese Bread recipe from the other thread. I just made little mini pizzas for my kids to take for lunch today.

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (I used 1 C Romano from Trader Joe's, 1/3 C grated cheddar)

3 Eggs (if using extra large, only use 2)

2 tsp. Milk (I used rice milk)

1 tsp. Olive oil

2 tsp. baking powder

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. Dump dough onto cookie sheet sprayed well with non-stick spray. Spray a piece of plastic wrap with NS spray, place on top of dough, and roll out to about 1/3" thick. Bake at 400 for about 10 minutes. Top with desired toppings and bake for 5-7 more minutes.

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O.K.-- so I've been without pizza for almost 2 years ! And Pizza is one of my favorite foods-- I have a serious NEED for a GOOD PIZZA :D

So today, I bit the bullet ,and made 2 crusts from Pamela's bread mix. ( following the directions on the bag for pizza crust )--- Then topped them with my favorite stuff and added the cheese on top.---

Popped 'em in the 375 degree oven for 25 minutes and here's what I got for all my effort-- and I mean EFFORT---

THe pizza on the lower rack looked fine---- the pizza on the middle rack had dark brown hard cheese on the top. Both crusts LOOKED fine------- but both of them were like not quite done in the middle. They were done, I think. But the texture was a huge let-down-- :angry: And the taste ,as I said, was a bit too sweet--

SO----

My questions are:

what mix do you use for your pizzas ??? Or recipe--

Should I leave the cheese off until nearly done and then add it ?

Should I prebake the crust before I top it???

Is there a decent ready made crust I could buy??

I WANT PIZZA ! ! ! ! ! ! Thin and crispy--- OR-- thick and chewy--- doesn't matter--- JUST DECENT PIZZA! !

THanks for any help you can give------ :)

Hi,

I actually made pizza tonight. I have a really good recipe on got on www.recipezaar.com the recipe number is 44487 (Gluten-Free Pizza Crust). I have been making this recipe for over a year now and even my four children who can eat regular pizza (Dominos or Pizza Hut) love this recipe.

We use Walmart pizza sauce and cheese because it states on the back of the product that it is gluten free. I also use Hormel pepperoni their package says gluten free on the back.

Sue

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We just made the recipe Cheri mentioned...Carol Fenster's recipe (minus the Italian seasonings)--very easy and pretty tasty!

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Really, this is the easiest and tastiest pizza crust I've made. (And I thought my regular crust with yeast was good.) This is the Brazilian Cheese Bread recipe from the other thread. I just made little mini pizzas for my kids to take for lunch today.

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (I used 1 C Romano from Trader Joe's, 1/3 C grated cheddar)

3 Eggs (if using extra large, only use 2)

2 tsp. Milk (I used rice milk)

1 tsp. Olive oil

2 tsp. baking powder

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. Dump dough onto cookie sheet sprayed well with non-stick spray. Spray a piece of plastic wrap with NS spray, place on top of dough, and roll out to about 1/3" thick. Bake at 400 for about 10 minutes. Top with desired toppings and bake for 5-7 more minutes.

I am interested in trying this. I am hoping the cheese makes it better, cause cheese makes everything better.

I have tried about 4 recipes for pizza crust, all of them are pretty similar really. What happens is the texture is off of course but the dough where the toppings sit gets soggy. Yes I prebake. I even prebaked one, froze it and then reheated it, topped it and baked it.

UHM I just cannot eat this. (oddly enough my other half thought it was fine, but he has an iron stomach)

We did have a pizza slice at a place and we think there is corn flour (not cornstarch) in it. It had the right texture and consistency and it wasn't soggy or weird in any way. The reason we think it had corn flour was it had the cornmeal taste (vaguely) but not the texture.

Now if only I could figure this one out. Has anyone made one of the recipes with almond flour in it? The things I have made with it have turned out wonderful so I am really interested in how it would affect pizza crust.

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These all sound great - I have been looking for a good crust mix! I have been using the Namaste - and my family LOVES it. My dd says my pizza is even better than Pizza Hut! Which isn't true of course, but it is pretty darn good! I make the whole bag (which makes 2 large pizzas for us), because my family loves the leftovers and will eat them for days afterward. I usually mix it up, divide it in half and put each half on a Pampered Chef stone (I bought 2 new ones that have never been glutened - YAY!), then bake for 10 min. Take them out, top them, brush the edges with olive oil, and put them back in for about 12 minutes. They turn out perfectly every time. I'm going to try cheese in the mix next time though - sounds yummy! Thanks for the recipes everyone!

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