Pizza Crust

[debbie-doodles]

Does anyone have a good recipe for making pizza crusts, or does anyone know of a really good mix for pizza crusts? Thanks!

[Guest gliX]

No, I buy one premade from WholeFoods (supermarket). Its called "Nature's Highlights Brown Rice Pizza Crust" I know, the name makes it sound nasty, but it actually tastes really good and its low in calories. It's probably for sale at an online gluten-free store, and so are mixes.

[KaitiUSA]

One of the chebe mixes makes an awesome pizza crust.

Aside from that I cut cybros rice rolls in half and make bagel bites out of them. That is the best things I have found to do.

Also, Amy's rice crust pizza is pretty good too.

[skbird]

Wow, gliX, I just looked up Nature's Hilight's and they are manufactured here in Chico, CA, where I live! Weird!

But I saw potato in the ingredients so I can't have them. Still, I think I'll call or fax them and see what else they offer. I can't believe that a company making gluten-free foods is located in my little town...

Stephanie

[celiac3270]

I second the Chebe: Open Original Shared Link

[Carriefaith]

Sterk's pizza crusts are good. I put my favorite toppings on and bake it at about 300 for about 10-12 minutes.

Open Original Shared Link

[moving on]

I really like Karen Robertson's recipe that is linked on the home page here. Scroll down to Karen Robertson's cooking class and click on it. You will find a recipe that is good for pizza and foccocia. We now use the recipe for both and my dh who is not gluten-free enjoys it as well. I blind bake the pizza crusts and keep them in the freezer. I also make the foccocia and took some with me the last time I went to Carrabba's. It was nice to enujoy the dip along with my husband, seperate saucers for dip, and the bread does not fall apart.

[Guest Lucy]

I love chebe. I'm not celiac, but my son is. It was just as good as any pizza crust I ever made before celiac. I learned about it here. THANKS!!!!!!!!!

[debbie-doodles]

For all of you that suggested Chebe, can it be purchased in a store, or just ordered online? Thanks!

[celiac3270]

It's unlikely you'll find it in a store. Free shipping from Open Original Shared Link , though, and if you buy in bulk it's cheaper per box.

[Guest Lucy]

I buy it at my regular grocery store. They have a "HEALTH MARKET" filled with all organic items. It is awesome It is HY-VEE. It is a midwest chain. GOOD LUCK.

[VydorScope]

Everyone here mentions different crusts to BUY... none ofyou make your own then I assume?

[celiac3270]

There's a mock Chebe recipe, but I didn't save it, alas.

[scoutfinch]

I make the yeast pizza crust from Bette Hagman's cookbook, and it is excellent. It holds together and you can actually eat it without a fork! It's not that difficult to make, although the dough is very sticky to work with, and it helps to have a good heavy-duty mixer. I highly recommend it if you would rather make your own.

[moving on]

Yes, I do make my own crust and love it. Here is the link

https://www.celiac.com/st_prod.html?p_prodi...-43105623264.9b

It can be found on the home page here. I use the armaranth flour and are very happy with it. It is the closest to the real thing I have found.

[skbird]

My favorite - I love it!!! Though I did buy some of the small Kinikinick ones so I could whip one out quickly...

gluten-free *best* Pizza Crust

From Living Without magazine

By Carol Fenster, Ph.D.

This crispy pizza crust tastes so delicious that your family and guests will never guess that it's wheat- and gluten-free. You can hold a slice in your hand, and it won't crumble! Make one large pizza, or shape the dough into four individual pizzas. For a mouth-watering pizza, top the crust with our easy, fat-free Pizza Sauce recipe (below):

1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed.  Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff.  Add water, if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix it in a bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes. Serves 6.

Stephanie

[Guest imsohungry]

Hi everyone,

I have just pulled a gluten-free pizza crust recipe off of Google this week...I plan to try it this weekend. It only has a few ingredients (you guys know I don't cook)

If it turns out, I'll let ya'll know...

As far as purchasing pizza crusts go, I like Ener-G the best of the three brands that I've tried so far.

I tried Amy's rice crust pizza the other night, I was not impressed at all. (Which is unusual because I LOVE most of Amy's foods).

I tried a frozen brand that I bought from Whole Foods, but the crusts were thick and very "bready"...hard to chew...so I just went back w/ Ener-G again. I am going to try my own though. I eat so much pizza that it gets expensive buying all of these specialty pizza crusts!

Everyone take care!

[skbird]

This is funny - I always read how much people love the Chebe mixes... so I looked them up the other day to read the ingredients and I recognized the package - I ordered two of them last December and they are in my cupboard - so far unused as I keep forgetting about them! Ha! Good find...

Stephanie - who will be having pizza tonight!

[debbie-doodles]

Okay Jules...... Waiting for report on how the pizza crust came out. hahah I've yet to make up mine. I bought a mix I found at the store. I think I'm scared to try it.

[Guest imsohungry]

Oh Debbie, Don't be intimidated by the mix...hee hee...you show it who's boss!

I did try my pizza crust the other day and it turned out VERY good! I posted a message about it two days ago on this forum, but it still hasn't been pinned yet. Oh well, it's here if you're interested! (on the last page of this forum). It is not a good weeknight recipe (too many ingredients), but if you have about thirty minutes one weekend to make the pizza and you want to "treat" your family, it is a good recipe.

I couldn't believe it, but even my hubby liked it! He said he would eat it any day (he actually took two pieces as his dinner the night I made it)! The sides of the crust were especially yummy.

Good luck pizza-making. Let me know how it goes...best of luck with the mix or recipe(s). Take Care. -Julie

[Marciatin]

I have ordered Cheche and will see how it is. Thanks for the ideas. Hey off the topic, I notice everyone's messages have info about them at the bottom of the message, how do you get these in your messages. I am new, and am struggling a little with my messages.

Marcia

[KaitiUSA]

I have ordered Cheche and will see how it is. Thanks for the ideas. Hey off the topic, I notice everyone's messages have info about them at the bottom of the message, how do you get these in your messages. I am new, and am struggling a little with my messages.

Marcia

Scroll up to where you can logout and hit My Controls. Then on the side you'll have options and scroll to where it says Edit Signature and click on it.

Then type what you want....save it...and then it's like the rest of ours

[celiac3270]

That's what I thought at first. But after you make it a few times the pizza starts to taste better and it gets so much faster to the point that you can...and I have...made it on weeknights

[Marciatin]

Kaiti

Thank You for your help with my signature!

[moving on]

It is very easy to take a recipe and measure out the dry ingredients, all except yeast and sugar. Place it in a labled zip lock bag and store it in the freezer, refrigerator or even on the shelf depending on the ingredients. I usually measure 3 batches of a recipe - one to mix and 2 to store. This way a weekend meal becomes a quick weeknight meal.

Gluten free crust is much easier to work with. Oil your pan, put on a disposible plastic glove, oil your glove and push your dough to shape. You can blind bake and freeze it you wish. I usually blind bake before adding toppings.

Sauce - a little thin but you can add a tablespoon or two of tomato paste. I use a small can of tomato sauce for one pizza - large for 2. Add your herbs, organeo, basic, garlic powder or fresh garlic, any other Italian seasonings you have on hand - 1.4 tso sugar and anise seed. Let it sit to an hour or two to blend flavors. I also add some grated cheese before putting it on the shell.