The one thing I crave the most since being diagnosed with Celiac Disease is pizza. I’ve always loved pizza. I grew up making homemade pizza all the time. But now that I can’t have it I want it even more. I search for gluten-free pizza on GrubHub constantly. That’s the way it always works though, right?
I’ve been lying to myself for a few months now that I can still eat gluten on occasion and be fine. Masochistic much? The less I eat it though the more I notice how much it affects me when I do. Like when I drunkenly decide just one slice of pizza will be fine because I haven’t had any gluten in weeks. Ha.
Don’t worry, I hear the rest of you suffering from this disease screaming at me as loud as my sister does…. STOP! I know. I get it now. This is me promising myself I will do better.
So I guess it was a lucky coincidence that a friend of my boyfriend recently started working for Bob’s Red Mill and handed him a stack of coupons for one free product up to $4.99. The first thing I used one of the coupons for was The Gluten Free Pizza Crust Mix.
Oh the excitement. Pizza!!
BTW: You don’t need to know someone, Bob’s Red Mills has coupons you can print out on their website. Go print some. NOW. (or, you know, when you’re done reading this)
Bob’s Red Mill Gluten Free Pizza Crust
The directions on the package are simple and straight forward and process is similar to making non-gluten free pizza crust. The mix even comes with a package of yeast. All you will need are eggs, oil, water and a mixer. And cookie sheets to bake the pizza on. You’ll need those too.
First, preheat your oven to 425 degrees. Next combine all the ingredients together, per the package, with a mixer. After mixing you want to leave the dough covered for twenty minutes to rise. The only mixer my boyfriend had was a blend-tec, which wasn’t the most optimal choice. The dough got a tad over mixed leaving it a bit sticky and harder to roll out later. So be careful not to over mix the dough.
While the dough is rising prep all the toppings. Have a glass of wine while you’re at it too. We used Italian chicken sausage, banana peppers, black olives, green bell pepper and mushroom. After twenty minutes remove the Saran wrap to find a nice airy dough ready to be spread out onto cookie sheets.
There is enough dough to two smaller pizzas or one large pizza. We went the route of one large pizza. Grease your cookie sheet, wet your hands and begin slowly rolling out the dough. I found this part a bit difficult, but as I mentioned, I over mixed my dough. I had a hard time getting the dough to roll out evenly because it was so sticky.
It’s homemade though and I like to believe that’s part of the charm.
Now you will want to bake the crust as is for seven to nine minutes. Gluten Free flours don’t hold up the same as wheat flours, so the pre-bake is important to helping the crust dry out a bit first before adding toppings. After the pre-bake, top with your favorite store-bought sauce or I highly recommend the extra work of using a homemade tomato sauce. Load on your toppings, cover with cheese, we used a blend of parmesan and mozzarella, and bake.
The bake only takes fifteen to eighteen minutes. Enough time to tidy up the kitchen and pour another glass of wine. Let the pizza cool for five to ten minutes and use your handy-dandy pizza scissors to cut into slices and enjoy. (What you don’t have pizza scissors?! Trust me you need a pair.)
I promise this gluten-free pizza crust is absolutely divine. It’s crispy on the bottom and edges but soft and pliable in the middle. You won’t even notice it’s not that gluten-laden pizza you miss so much. Even my boyfriend raved about the crust, which is a big deal for someone who can eat regular pizza. I will be stocking my cupboard full of Bob’s Red Mill Gluten Free Pizza Crust. So I never have to go without pizza again.
In fact, I’m hungry for pizza again now. I may just have to make some more and switch up the toppings a bit. What toppings do you use when you make homemade pizza?
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