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SAHM2one

Easy Fast Pizza

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Looking for a quick and easy way to make pizza. I have looked everywhere and can't find a mix, I don't have whole foods or a trader joes so those places are out.

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Some of the major supermarket chains carry Amy's rice crust pizza (made in a dedicated facility) and if you throw veggies or meat on top and extra cheese- it's the fastest (and pretty yummy) way to go!

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This is my quick and easy microwave pizza:

Three sof tcorn torillas (I like Mission)

Gluten free pizza sauce (I like Enrico's)

Cheese (shredded or sliced thin, you choice - I like a combination of chedder and white cheese)

Pepperoni

Place two corn tortillas on a plate, put on sauce, cheese, and pepperoni, place one tortilla on top. Microwave for 45 seconds or until cheese is melted.

A knife and fork are required to eat this. You can subsitute flat hard corn tostata (sp?) shell if you want finger food.

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yesterday my mom found premade gluten-free crusts in the normal grocery store... right next to the normal boboli crusts! They weren't even frozen, and in my convection oven I had pizza in about 10 minutes. Here's the website: http://www.rusticcrust.com/. and yes, they are made in a dedicated facility.

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I make an easy and yummy pizza crust using tapioca flour - if you would like the recipe I'll post it for you.

I would love the recipe to this and the goldfish you mentioned to me on the other thread

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Ian's makes a pizza kit. It comes in a canister and includes everything you need except for cheese. It is truly delicious and fun to make with kiddos since everything comes pre-measured.

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Brazilian Cheese Bread (for rolls, pizza and crackers)

2 C Tapioca Flour (or starch - same thing)

1 Tbs. Baking powder

3/4 tsp. Salt

1 C Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use 1-1/2 C sharp cheddar for crackers.)

3 Large Eggs

1 Tbs. Olive oil

3 Tbs. Milk

Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tsp. at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour.

For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375 for 12-15 minutes.

For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375 for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly.

For cheese crackers - You want the dough to be more like playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375 for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.

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I freeze small containers of safe spaghetti sauce.

Then in a pinch I make pizza bagels using frozen gluten-free bagels. DS loves these!

I have also done the corn tortilla trick a few times, as well.

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Tonight I used Carol Fenster's Recipe for pizza crust and topped with Prego 3 Cheese, mozzerella, spinach, portabella mushrooms & tomatoes. It was amazing. Closest thing I have had to real pizza since going gluten-free. DS absolutely loved it and couldn't stop telling me so. It was fairly easy, definitely worth the small effort. I am sure that it will get easier every time I do it and I intend on making it often. I see a BLT pizza in my future. ;)

Here is the recipe:

Pizza Crust **Courtesy of Cooking Free by Carol Fenster

1 TBSP active dry yeast

2/3 cup brown rice flour

1/2 cup tapioca flour

2 tsp. Xanthan Gum

1 tsp. unflavored gelatin powder

1 tsp italian seasoning (I used 1/2 tsp basil & 1/2 tsp oregano)

1/2 tsp sugar or honey (I used sugar)

1/2 tsp salt

3/4 cup warm milk (110 degrees)

1 tsp olive oil

1 tsp cider vinegar

1. Preheat oven to 425. Grease 12-inch pizza pan or baking sheet. In medium mixer bowl using regular beaters (not dough hooks), blend yeast, flours, xanthan gum, gelatin powder, seasoning, sugar and salt on low. Add warm milk, oil & vinegar.

2. Beat on high for 2 min. Dough will resemble soft bread dough. If dough is too stiff, add water, 1 TBSP at a time. Put mixture on prepared pan. Liberally sprinkle rice flour on dough, then press dough into the pan, continuing to sprinkle flour to prevent sticking to you hands. Make edges thicker to hold toppings.

3. Bake for 10 minutes. Remove from oven. Top with sauce and your preferred toppings. Bake for another 20 - 25 minutes (I only had to do about 16 minutes), or until top is nicely browned. Cut into 6 slices. 155 calories per slice (crust only).

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We tried Bob's Red Mill pizza crust mix tonight and we liked it. You can order it online and on Amazon. It was very easy to make, I needed something quick b/c we were ordering (gluten) pizza for my sister's birthday and I needed gluten-free pizza for DD. I froze the extra slices so I can pull them out of the freezer for a quick dinner for DD or when we're going somewhere that will be serving pizza.

I've also made Carol Fenster's recipe which was great, but not as quick...although you could make it when you have time then freeze the slices for when you're in a rush. I sampled pizza made with Domato Living Flour at Appetite for Awareness in September--it was delicious, but I haven't made it myself yet...the recipe doesn't require yeast, so it should be a quick prep. You can order the Domato all-purpose flour online.

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I recommend the Chebe brand pizza crust mix. It is super easy and delicious. Kinnikinnick also makes good premade, frozen pizza crusts.

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Mmmmm, I second Chebe. I finally broke down and ordered cases from Chebe; one case of all purpose, one of garlic breadsticks and one focaccia mix which I use to make pizza crust. I've been having a field day though with the breaksticks, dipping them in this lovely herb, parmisian infused olive oil I found at the store the other day. I'm in heaven. Anyway, they have a pizza mix and a focaccia mix. I use the focaccia because I like the herb mix in it better. I also like the chewy texture to the mix that reminds me of a good thin crust pizza.

I recommend the Chebe brand pizza crust mix. It is super easy and delicious. Kinnikinnick also makes good premade, frozen pizza crusts.

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