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GlutenFreeManna

The Pizza Crust Thread

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I just had to weigh-in, tonight I tried making a pizza crust for the first time since going gluten free in July. I used the bisquick recipe and it was inedible it was SO disgusting! This was my first attempt to try to replace a gluten item, and I am discouraged :( I would honestly rather do without (truth be told I don't even miss those foods)!!

I tried that gluten-free Bisquick crust, too...one time only. And I agree, it was disgusting but since I really missed pizza, I was determined that I would find a crust I was happy with. And I did. For me it's the one from Jules Shepard's blog. It took a few tries to be really pleased with it.

In fact my son-in-law now makes it for my daughter as he had tried a different one (a mix, I think) and found it inedible. So don't give up! There are a number of recipes posted on this thread so keep experimenting until you find one that's your "go-to" recipe. It may never be quite the same as your previous favorite gluteny crust, but you can come pretty darn close!


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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I tried that gluten-free Bisquick crust, too...one time only. And I agree, it was disgusting but since I really missed pizza, I was determined that I would find a crust I was happy with. And I did. For me it's the one from Jules Shepard's blog. It took a few tries to be really pleased with it.

Thanks for the encouragement! I'll have to try the one you recommend another time :)

In fact my son-in-law now makes it for my daughter as he had tried a different one (a mix, I think) and found it inedible. So don't give up! There are a number of recipes posted on this thread so keep experimenting until you find one that's your "go-to" recipe. It may never be quite the same as your previous favorite gluteny crust, but you can come pretty darn close!

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Since you are "A Mom", no doubt your kids will want pizza. I think there are probably a number of good recipes out there, different flour mixes, etc...some you may like; others you won't. Baking gluten-free is one big experimentation but I have no doubt you'll come up with something your family will like.

If I could only say the same for gluten-free bread...I am still searching for that *perfect* recipe.


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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Interestingly, my 18 month old gobbled it up :). She doesn't really know what it supposed to taste like anyway, lol! Hubby and I threw the rest away after a bite or two... Will keep trying.

Heck, I'd have frozen it and given it to her for an "emergency" lunch! :D


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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Try Chebe. I started a separate thread about kitchen gadgets about the holy pizza pan and Chebe. Cost per package is less than $3.00 and my non gluten-free DP loves it. It is really good, and pretty easy to whip out. Chebe gets an "A" in my book. It's thin, has some flex. I don't know why that flex is important, but it is.


Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

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We have tried a couple different mixes and have settled on Namaste mix. It is easy to mix and my husband says it's has good as any crust we had before going G.F. 10 years ago. I'm the one with celiac but my husband eats what I do except for his bread!

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I have learned in my time reading here, that there are wide variances in what people like when it comes to gluten-free baked products.

Boston Pizza uses Kinnikinnick crusts, and I have also tried them at home. They are not the thin, crisp pizzas I once enjoyed (while not knowing they were slowly killing me), but they are pretty good in my opinion. Baking my own from the Gluten Free Pantry French Bread mix is better, but is a lot more work.


"The three-martini lunch is the epitome of American efficiency. Where else can you get an earful, a bellyful and a snootful at the same time?" ~ Gerald R. Ford

Martini3.jpg

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I have found that for crispy pizzas, Glutino crusts are edible. But I think I hit the jackpot when my local Dominicks grocery store had all of their French Meadow gluten-free frozen items for 1/2 price last week and I stocked up. The pizza crusts were SO GOOD! I had to double check because I thought maybe they had mixed up and put gluten pizza crusts in the gluten-free freezer! Not too crispy, good texture, and tastes like pizza crust (not cardboard)! Here is their website:

www.frenchmeadow.com/products/gluten-free/gluten-free-pizza-crust-2-pack


Celiac DX 9/2011 ~ Gluten free ever since

Hashimoto's Thyroiditis 10/2011

Premature Ovarian Failure 11/2010

Rheumatoid Arthritis 10/2011

Sjogren's Disease 10/2011

"The best way out is always through" ~Robert Frost

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I was just thinking of starting a thread like this... lucky for me someone already did it. :)

I'm looking for good frozen crusts mainly because I don't have much time to cook, and have a terrible kitchen for baking. The only one I've tried so far is Udi's and it wasn't bad. I'd rate about a 7/10. Passable/halfway decent with all the other toppings on it.

I've tried a couple of frozen "complete pizzas" and thought they were just terrible (Glutino was one and it tasted, literally, like nothing), so I'm looking for more crust ideas so I can make my own.

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I'm a huge fan of Agaist the Grain products, and their frozen pizza crust is my favorite crust. I think it is well worth the price tag - it's a bit bigger than an Udi's crust and doesn't have that "why does it still feel a bit uncooked in the middle?" feeling.

I like a thin, crispy crust on my pizza, and Against the Grain gives that. I think their products all all based off a Pate a Choux dough (think cheese puffs and eclairs).

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Try Chebe. I started a separate thread about kitchen gadgets about the holy pizza pan and Chebe. Cost per package is less than $3.00 and my non gluten-free DP loves it. It is really good, and pretty easy to whip out. Chebe gets an "A" in my book. It's thin, has some flex. I don't know why that flex is important, but it is.

I tried it the other night... Used half thecrecipe in a 9 inch cast iron skillet. I think I could have cooked it a bit more...but it was decent. I used olive oil instead of red sauce (topped with basil, mozerella, fresh tomato, garlic). Needed salt :).

It was very fast and easy.


Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.

Hashimoto's DX 2005.

Gluten-Free since 6/2011.

DH (and therefore Celiac) dx from ND.

Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

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Thus far my go-to crust is Jules Shepard's http://blog.julesglu.../2011/02/pizza/ I've made it so many times and it's the one I keep coming back to. It's quick and easy and only needs a 10-min. rise before prebaking. I have pizza crisper pans with holes in them and use aluminum foil for prebaking and then bake it right on the pan after topping. I do have her flour, which makes it even easier. I like a thinner crust and use a 14" pizza pan. If anyone wants to try it, here's the recipe for her Nearly Normal Flour.

I've tried this recipe several times now. First two times were alright at best. I made it again today and it was great. Here is what I think I did wrong the first two times: tried using regular yeast 1st time, used yeast specially formulated for pizza the second time and spread out the crust to thin(we like a thicker crust).

Today I made the crust into little bite size pizzas because my 7 year old is going to a party tomorrow where they are serving bagle bites. They turned out great. I used the regular rapid rise yeast and made them a little thicker.

Just in case anyone wants to know I didn't make her flour exactly like her recipe. I used brown rice flour instead of white rice flour(I didn't have any), I was a few tablespoons short on the potato starch so I finished it off with tapioca(don't think this impacted it much), and used Maseca(instant corn masa flour) because I didn't have regular corn flour.

All in all the 7 year old liked them a lot and so did I. They will definately do the trick tomorrow. I've made several up ahead and I am going to freeze them for school lunches.


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

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I've tried this recipe several times now. First two times were alright at best. I made it again today and it was great. Here is what I think I did wrong the first two times: tried using regular yeast 1st time, used yeast specially formulated for pizza the second time and spread out the crust to thin(we like a thicker crust).

Today I made the crust into little bite size pizzas because my 7 year old is going to a party tomorrow where they are serving bagle bites. They turned out great. I used the regular rapid rise yeast and made them a little thicker.

Just in case anyone wants to know I didn't make her flour exactly like her recipe. I used brown rice flour instead of white rice flour(I didn't have any), I was a few tablespoons short on the potato starch so I finished it off with tapioca(don't think this impacted it much), and used Maseca(instant corn masa flour) because I didn't have regular corn flour.

All in all the 7 year old liked them a lot and so did I. They will definately do the trick tomorrow. I've made several up ahead and I am going to freeze them for school lunches.

So glad it turned out so well and it's fast! I want to double the recipe and stash some crusts in the freezer. Last time I made it I did make two smaller crusts and froze one, which turned out fine and is quick when I don't have to diddle around making the crust first. It is still my go to recipe.

In her Free for All Cooking book, she has a number of different variations of flours so there's a lot of leeway.

Also, if you like Focaccia, this recipe makes a good one. I made it on Christmas Eve and brushed it with olive oil and sprinkled it with sea salt and chopped fresh rosemary. There wasn't a crumb left and I was the only one gluten-free.


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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