Re: Pizza recipe wanted ....soft pizza? Yeast?

[Guest guest]

Steve,

Try the Gluten-Free Pantry French bread and Pizza mix, but use the recipe you

download from the website, NOT the one on the package.

It is good and tastes like normal pizza. I make a bunch and freeze them like

mini crusts and my son loves them and he has proved to be a discriminating GF

eater...had to toss several pizza crusts before finding this one.

Yeast, I think, is fine, if you aren't intolerant to it as we found out recently

that our son is. We just bought the Namaste, but haven't tried it. I'm glad I

saw your post because I will prepare my son (age 10) for a possible " pitch it

out " experience. We have decided that to go GF you have to be adventurous and

be willing to pitch things that don't work. Whenever possible, we grind

" failed " bread products into bread crumbs and use them for breading things

later.

Hope this helps!

in FL

[Guest guest]

My favorite is the http://www.savorypalate.com/pizza.aspx. We have made it a few times and it tastes just like real pizza crust!

Faye

[Guest guest]

Steve,

We had used the Namaste food pizza crust and my non celiac son

loved it! My two year old celiac

loves it too. I am not sure if we

used the sugar free one though or not.

This crust was more of a thin crust and not a “pan type” crust however

when I made the individual pizzas for her they were a thicker and softer

crust. I made them up and put them

in the freezer and baked as we needed them. I am sorry to hear you had such a bad experience. I do have to say the pizza crust I made

into a full pizza was crispier than I would have liked but the mini ones were

much better! I am not sure if you

still have a crust mix you would be willing to try again.

Hope you can find a crust that you like.

[Guest guest]

Our family favorite is to use the regular Chebe cheese bread mix. We

prefer it over the specific 'pizza' Chebe bread mix. I buy the Chebe

bread mix in bulk 'no-frills' 4 pound bags since we use it so often.

It's my family's all time favorite dinner bread... the little cheese

rolls are chewy and good and it makes a nice pizza crust.... it's not a

fluffy crust... but it's not hard either (unless you overcook it).

http://www.chebe.com/index.htm

Priscilla

[Guest guest]

,

Do you freeze them after you bake them or before, and if before do

you let it rise first or not? I was wondering about doing the same

thing last night, but didn't know how to go about it.

Jonyce

> It is good and tastes like normal pizza. I make a bunch and

freeze them like mini crusts and my son loves them and he has proved

to be a discriminating GF eater...had to toss several pizza crusts

before finding this one.

[Guest guest]

We let them rise first and then freeze them. I freeze them on a cookie sheet in

the freezer for several hours until they are firm. Then I seal them

individually using my foodsaver. It is a bit of a job the day you do it, but

then you have yummy pizza crusts for a long time. Sometimes I don't even thaw

them, just stick them in the oven to cook.

Hope it works out for you.

[Guest guest]

You freeze them before you bake them? And when you go to use them, do you bake them a little first and then put on toppings, or put everything on and then bake it? At what temp. and for how long? I am DYING to do this, but have NO idea what I'm doing so hearing you say you "been there done that" is exciting!!!

Bridget

From: ozonasusan@... Sent: Tuesday, January 04, 2005 11:29 AMTo: SillyYaks Subject: Re: Re: Pizza recipe wanted ....soft pizza? Yeast?

We let them rise first and then freeze them. I freeze them on a cookie sheet in the freezer for several hours until they are firm. Then I seal them individually using my foodsaver. It is a bit of a job the day you do it, but then you have yummy pizza crusts for a long time. Sometimes I don't even thaw them, just stick them in the oven to cook.Hope it works out for you.

[Guest guest]

The best GF pizza crust I've ever had is this one from Bette Hagman's GF Gourmet. It's just like the real thing and it freezes well. Don't be intimidated by the recipe! I never baked anything before I was dx'd with celiac disease, and now I make the best pizza in town! (I'm happy to report I'm on my second bag of xanthan gum!)--Dana, Gloriously GF

Yeast-Rising Thick Pizza Crust

2 cups rice flour

2 cups tapioca flour

2/3 cup dry milk powder or non-dairy substitute

3 1/2 teaspoons xanthan gum

1 teaspoon salt

2 tablespoons dry yeast granules

1 cup lukewarm water 105-115 degrees

1 tablespoon sugar

3 tablespoons shortening

1/2 cup hot water

4 egg whites, at room temp (I use Egg Beaters)

In the bowl of a heavy duty mixer, put flours, milk, xanthan gum and salt. (I use my hand mixer.) Dissolve the yeast in the lukewarm water with the tablespoon of sugar added. Melt the shortening in the hot water.

With the mixer on low, blend the dry ingredients. Pour in the hot water and shortening, blending to mix. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.

Spoon half the dough onto a greased cookie sheet or round pizza tin. With your hand in a plastic bag, pat the dough out in a circle about 1/4 inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.

Let rise 10 minutes, then bake in preheated 400 degree oven 5 to 7 minutes before spreading with your sauce and favorite toppings. Bake 20 to 22 minutes more. Dig in!

[Guest guest]

Bridget,

I freeze them before I bake them. If I thaw them before baking, I bake them

according to the recipe instructions. If I don't thaw them, I just bake them a

few minutes longer. I do bake the crust maybe 5 minutes before adding the sauce

and toppings.

Good luck!