Pizza Recipe, Or Mix

[grantschoep]

Ahh.. I had a pizza this last weekend. Mixed up a box of Arrowhead Mills Gluten Free Rice Flour pizza dough mix, and put Contenda pizza sauce, Hormel Pepperoni, and some mozerella(cheapo stuff) on top. It was so dang good.

Although, the crust was a bit of a pain to make. It didn't taste that bad, but I really couldn't kneed the dough, it was EXTREAMLY sticky. Dang, I still have bits of it stuck to my counter top. I put rice flour all over the surface too first. Think half the dough stuck to my hands and the counter by the time I gave up and stuck rest of the dough in the oven...

Anyways, has anyone found other pizza crust mixes that are good? Or have a recipe? I'm kind of lazy, so I probably don't want a really complex recipe, but I go for it I guess.

Or, does anyone know of a good way to keep the dough from being so dang sticky.

[Jnkmnky]

We use Kinnikinnick crusts. Open Original Shared Link

or....Chebe if you want to roll out the dough and bake it that way. Chebe crusts are super easy to prepare. All chebe is. Open Original Shared Link

Chebe has four flavors, I believe.. There's plain, garlic/onion, pizza and cinnamon. Chebe is great because it's so easy. I think it has a slight *off taste, but when I put a little extra garlic salt into the mix, I don't notice it at all. You can add anything you want to chebe. The web site has a long list of recipe ideas and then you get the idea that you can try anything with this stuff. It's actually CHEWY.

[Katydid]

I have been cooking gluten free for many years and we think the very very best pizza crust is Kinnikinnick Pizza Mix.

You are right, its sticky. The secret is, after its mixed, use a ice cream scoop with a lever to deposit dough onto greased pie pans. I just use the foil pie pans. Then spray the oil liberally directly on your hands. This is an absolute must. Put it on your hands and rub through your fingers like it was hand lotion. Then you will be able to pick the dough up with your hands and lightly flatten into a disk, return to the pan and flatten with the palm of your hand and spread around the pan and a little up the sides, all the while keeping your hands greasy. Prick the bottom of the crust with a greased fork several times and bake for about 14 minutes. The recipe on the bag makes 4 pie size pizzas and you can get 2 recipes (or 8 pizzas) from a bag.

At this point I usually freeze them so they are ready when I need them. We eat a lot of pizza at our house so I buy directly from Kinnikinnick. They have a flat shipping rate of $10. So this last time when I ordered 15 bags, I figured it cost me about $4.47 a bag compared to over $7 at the health food store.

Trust me, once you get the hang of it, it goes really well. Last night I helped a friend make 40 crusts to freeze for an upcoming childrens program where the kids are going to top their own pizzas to their liking before baking. It only takes about 40 seconds in the microwave to thaw.

Just don't forget to grease your hands good. I find that if I let the globs of dough sit in the pan for a few minutes (5) before picking them up, they are even easier to handle. But most of the time I'm in too big of a hurry. I also like to let them rise after pricking about 10 minutes before putting them in the oven.

Another tip; I like to add about 2 teaspoons of italian seasoning to the dough to give it a little zip.

Good luck and if you have any questions, email me at wkcrow@mchsi.com.

Kay

[Rachel--24]

Is there such thing as a ready made gluten-free pizza crust....kinda like Boboli pizza bread? I'm not too good at baking and usually go for whatever's convenient or easy. I can see I'm gonna have to learn to be more *domestic* if I want to have more baked goods but I'm just not there yet.

[Jnkmnky]

Kinnikinnick makes frozen single serve crusts. Perfect size for one person. Come in bags of .... 4 or is it 6? I order a lot all at once from kinnikinnick because they have a flat $10 shipping fee. It's awesome not to spend $40 bucks on shipping!!!! I like K's white tapioca rice bread, their chocolate glazed and chocolate dipped donuts, the chocolate chip muffins are small but delicious....but small. My kid will eat two muffins for breakfast, but only half a donut for breakfast. Donuts are dense and filling. Makes the price of them very reasonable when you consider you're getting twice the donuts for the price. Their bagels are great too. We prefer the plain. I can only eat half a bagel with peanut butter for breakfast. I get a lot of milege out of the price of the bagels, too. I thought the cinnamon raisin left a LOT to be desired *like taste for one thing*. Everything else, though, is very, very good. Top quality breads. And most are very filling so the price needn't freak anyone out too badly.

For some reason, I can't make a link to kinnikinnick right now. Frustrating. See post above for link to K's site.

[Jnkmnky]

Rachel----

One more thing. I don't cook either. I can relate. Chebe is EZ. So easy that my kids make it and I bake it. You can add rice milk instead of milk, or just plain water. I've done that and didn't notice a bit of difference. My kids really liked the Pizza cust made with the pizza flavored Chebe. I prefer the pizza sticks we make because it's like playing with Play-doh and rolling out "snakes". Making an actual pizza crust involved a rolling pin and some physical labor I wasn't into.

[Rachel--24]

  I thought the cinnamon raisin left a LOT to be desired *like taste for one thing*. 

<{POST_SNAPBACK}>

Thats funny! I guess I won't try that one out

Are Kinnikinnick and Chebe only available online? The only gluten-free bread I've ever eaten are the kind that come all hard and frozen with slices that are half the size of a normal piece of bread . I havent had a donut in about a year so I'll definately want to get some of those asap!

I definately don't see a rolling pin anywhere in my immediate future! Thats why I ordered one of the kid cookbooks that someone mentioned...hopefully it will be quick and easy stuff....sorta to break me in ya know

[Jnkmnky]

I think the rolling pin was a gift from my wedding dozens of years ago. I actually threw it out after rolling the chebe dough. I figured I wouldn't be doing THAT twice!

Some people find Kinnikinnick at the health food stores. My WholeFoods is a pain in the butt and doesn't keep things stocked. So, I find ordering on line is the way to go. I never wanted to order on line but have found it to be the greatest convenience. Kinnikinnick comes unfrozen to your house, but you need to freeze it when it arrives. I have a spare freezer in the garage that I keep stocked full to over flowing with Kinnikinnick products. The $10 shipping is for orders up to $200 and really is the best on line shipping for the best products. The bread is NOT a frozen brick that takes time from your day to separate. The pieces generally *snap* apart and I pop then into the toaster for a little light toasting. Bigger than typical slices, too. Which is nice. The bread is great.

I order chebe because, again, I can't find it anywhere consistently. It's just way easier to order it by the case and keep it in a pantry. It is so great to have around. You could order one bag of each, make them, decide which you like then order tons. No sense paying shipping all the time for little orders. Plus, then you have to wait around for it to arrive. I'd rather not spend any more time than I need to thinking about the "food". I'm so sick of thinking about the food at this point. Having the stuff we like laying around is way easier. And-- There's no way your a less interested cook than I am. I wear that crown proudly. Chebe is easy, not a "cooks" mix.

[celiac3270]

For a packaged pizza I like the Food By George. The best mix in my opinion is Chebe--the bread mix works better than the actual pizza crust.

[specialdiets]

Is there such thing as a ready made gluten-free pizza crust....kinda like Boboli pizza bread? I'm not too good at baking and usually go for whatever's convenient or easy. I can see I'm gonna have to learn to be more *domestic* if I want to have more baked goods but I'm just not there yet.

<{POST_SNAPBACK}>

Actually there are several. Go to www.glutenfreepizza.com for a company that specializes in pre-made crusts. I've heard they are pretty good, I only wish they'd make a yeast free variant so I could eat them!

Also, someone mentioned Kinnikinnick and Ener-G. I don't recommend the Ener-G as it tastes like cardboard in my opinion.

Sunni

[ryebaby0]

Since I haven't seen it mentioned, we have always used Miss Roben's (www.missrobens.com) pizza mix. You just add a couple basic ingredients (we don't do eggs) and it's ready, and it's reallly good. I susually put oregano and basil directly into the crust.

As far as shaping dough, we put a blob of dough between two sheets of waxed paper, squish that sandwich flat between two pizza pans, peel the top sheet off then flip the "naked" dough onto one of the pans, and then peel the other sheet off. Voila! No messy hands, no rolling pin, no domestic talent

Joanna

[skbird]

I've seen in my health food store one by Nature's Hilights - I can't eat it because it has potatoes in it. But someone, I think Glix recommended it. I was interested because the company is in my little town in Chico, what are the odds? I contacted them to ask if they could make a potato free one but never heard back. They don't have a working website. Glix said they carry them at Whole Foods.

I just got the EnerG ones - haven't tried yet, not excited about cardboard but at least they are not (currently) taking up my freezer as the Kinikinnick ones. I thought those were ok but since they shipped with my donuts, they all tasted sweet, even months later.

I have only tried the Chebe pizza crusts, not the other flavors. It's ok, I'm getting used to it. I tried and liked Namaste - I found with that one you just have to pat it into place. Either having a silicone baking mat or using parchement is really helpful with these - easier to get off the baking sheet than just having it oiled. Parchement is better because you can cut the pizza on it, whereas you have to be careful with not cutting the silicone.

Finally, here is my favorite pizza crust recipe - it looks really complicated but it's not really. Once you have the mixer out, you are halfway there.

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.

I have made it without the gelatin, also used sweet rice flour instead of milk powder, used rice flour instead of bean flour, and found this to be totally awesome! It's another one where you pat it into place, rather than roll or knead. But it's great!

Stephanie