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sickchick

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sickchick Community Regular
sickchick
Posted

.... PIZZA! :huh::lol::lol:

bleh.bleh.bleh.

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  • Replies 51
  • Created
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purple Community Regular
purple
Posted

You are so FUNNY :lol:

JNBunnie1 Community Regular
JNBunnie1
Posted

I think they mailed me an application after my pumpkin bread disaster last year!

jerseyangel Proficient
jerseyangel
Posted

Hee--rubber baked goods....

I remember a coffee cake I made soon after I went gluten-free. I didn't have the xanthan gum called for in the ingredients and figured it would be fine without it.....

It was pretty good fresh out of the oven, but after it cooled you coulda used it as a doorstop. :D

ShayFL Enthusiast
ShayFL
Posted

I see your headline and I think....another poopie thread.....

But you surprised me..... :lol:

RiceGuy Collaborator
RiceGuy
Posted

I wonder if there's a market for pizza flavored doormats?

purple Community Regular
purple
Posted
I think they mailed me an application after my pumpkin bread disaster last year!

If you haven't found a good recipe for it yet, try the one I posted on July 23rd. You can eat a whole loaf when it comes out of the oven (small loaf that is :P ) I converted it from too much sugar then to be gluten free and it tastes like the original recipe :)

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purple Community Regular
purple
Posted
I wonder if there's a market for pizza flavored doormats?

Look at the bright side...at least they would smell good ;)

MyMississippi Enthusiast
MyMississippi
Posted

I had the same experience with pizza dough---- YUK :lol:

Haven't had the heart to try it again-------

jerseyangel Proficient
jerseyangel
Posted

The pizza dough recipe I use is in this thread--

Open Original Shared Link

It's easy and foolproof--read: I've never screwed it up :D

sickchick Community Regular
sickchick
Posted
  • Author

:lol::lol::lol: THAT the exact recipe I made! But can't have potato so I used brown rice flour... nor milk so I used water. I thought maybe it needed time to rise or something? I took the dough ball, and placed it in between sprayed sheets of parchment papaer (sprayed with pam) and then, I placed the rolled out dough on a cookie sheet with some cornmeal, prebaked 10 min @ 425, added my pesto and some mushrooms and organic italian sausage I made myself, then baked again @ 350 for 15 more minutes.

It LOOKED beautiful, but it was AWFUL!!! B) HAHAHHAHA

I think I have not paid enough dues to the Pizza Gods yet so maybe when I am feeling like embarassing myself again I will dare to try! :D

Maybe I should cover and place in bowl to rise first? Then punch down and knead and roll out to pizza shape?

lovelove

sickchick Community Regular
sickchick
Posted
  • Author
I see your headline and I think....another poopie thread.....

But you surprised me..... :lol:

HAHAHAHAHAHAHAHA :lol: NOW I've had enough cofffee I get it! ;)

jerseyangel Proficient
jerseyangel
Posted

Collette--

I think the rice flour was too heavy. Can you have tapioca? I'll bet that would be a better sub for the potato starch, since tapioca, corn and potato starches are pretty much interchangable. I can't do dairy, either, so I've used rice milk but I'm sure using water is fine and wouldn't affect it at all.

I don't let it rise or anything--just mix it up in a bowl with a hand mixer and pat into the pan with my fingers. I also don't pre-bake......I just put the topings I want on top of the raw dough and bake. It looks odd to do it that way, but it bakes up really well.

sickchick Community Regular
sickchick
Posted
  • Author

HAHAHA OK call me crazy but I will try again tonight! After I pick up Tapioca :lol:B):) WOHOO!

jerseyangel Proficient
jerseyangel
Posted

Hee--good luck with it!! Don't do what I did once and forget the xanthan gum (what IS it with me and xanthan gum.....) the pizza smelled wonderful, but had the consistancy of shoe leather :lol:

purple Community Regular
purple
Posted
The pizza dough recipe I use is in this thread--

Open Original Shared Link

It's easy and foolproof--read: I've never screwed it up :D

Hey, I just tried that the other day. I used almond milk and added some basil and oregano. My daughter loved it. Oh and I changed the flours to make it healthier.

For the 3/4 cup cornstarch I used:

1/4 cup cornstarch

1/4 cup sorghum

1/4 cup Bob's gluten-free flour mix

and 2 tsp. ground flax

sickchick Community Regular
sickchick
Posted
  • Author

Is sorghum a grain like millet Sweetie? B)

purple Community Regular
purple
Posted
Is sorghum a grain like millet Sweetie? B)

Yes, and I would say they are interchangeable from what I have read. Sorghum works great for baked goods. I have millet but only used it once so far.

millet = 4g fiber and 3g protein

sorghum= 3g fiber and 4 g protein

per 1/4 cup

sickchick Community Regular
sickchick
Posted
  • Author

COOL!! Thanks, Doll! B)

VioletBlue Contributor
VioletBlue
Posted

Screw the pizza Gods. CHEAT.

Gluten free mall carries the Chebe focaccia mix. Potato and corn free, and you can use water instead of milk. Makes a pretty decent pizza dough. Good taste, nice herb mix, a little chewy since it's mostly Tapioca, but good taste and texture overall. I also used their basic mix the other day to make some excellent cinnamon rolls. I've given up any illusion of scratch baking and accepted defeat. I buy Chebe in bulk now. Hail the Chebe God.

:lol::lol::lol: THAT the exact recipe I made! But can't have potato so I used brown rice flour... nor milk so I used water. I thought maybe it needed time to rise or something? I took the dough ball, and placed it in between sprayed sheets of parchment papaer (sprayed with pam) and then, I placed the rolled out dough on a cookie sheet with some cornmeal, prebaked 10 min @ 425, added my pesto and some mushrooms and organic italian sausage I made myself, then baked again @ 350 for 15 more minutes.

It LOOKED beautiful, but it was AWFUL!!! B) HAHAHHAHA

I think I have not paid enough dues to the Pizza Gods yet so maybe when I am feeling like embarassing myself again I will dare to try! :D

Maybe I should cover and place in bowl to rise first? Then punch down and knead and roll out to pizza shape?

lovelove

sickchick Community Regular
sickchick
Posted
  • Author

I haven't gotten my hands on Chebe yet, I hear wonderful things about it! Depending on how things go tonight (round #2) I might order some this week! HAHAHAHAHAHA :lol:;)

sickchick Community Regular
sickchick
Posted
  • Author

Sorry for double-post...

I think I am very grateful for Kinnickinnck. LOL!!! :lol:;)

Thank god I have lemon bars to ease the pain HAHAHAHAHAHA

I am giving up for now... maybe next summer I will lose my mind and try again!

THANKS everyone for all your wonderful help

as always B)

sickchick

MaryJones2 Enthusiast
MaryJones2
Posted
Screw the pizza Gods. CHEAT.

Gluten free mall carries the Chebe focaccia mix. Potato and corn free, and you can use water instead of milk. Makes a pretty decent pizza dough. Good taste, nice herb mix, a little chewy since it's mostly Tapioca, but good taste and texture overall. I also used their basic mix the other day to make some excellent cinnamon rolls. I've given up any illusion of scratch baking and accepted defeat. I buy Chebe in bulk now. Hail the Chebe God.

Amen. Chebe is the only flour (like substance) that I buy in bulk. The focaccia makes the best pizza IMHO. I use water and olive oil too.

sickchick Community Regular
sickchick
Posted
  • Author

Ok you talked me into it!!!!! :D

Foccacia?

on it!

MUAH!!! B)

MaryJones2 Enthusiast
MaryJones2
Posted
Ok you talked me into it!!!!! :D

Foccacia?

on it!

MUAH!!! B)

Rock On! The Fociccia is my favorite deep(ish) dish pizza. My trick with the fociccia is to put oil on the bottom of the pan so the outside crust browns and to bake a few minutes shy of done and then add my toppings. Once I add the toppings I rub the crust with garlic, olive oil and cornmeal, and broil for 5 minutes. Yuum.

The pizza crust mix is my everyday flour and what I buy in bulk. I use it for toast, sandwiches, pizzas, crackers (I use my totilla press), and croutons. My husband loves the Open Original Shared Linkand thinks they are just as good as regualar ones.

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    • trents
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