Comments on: Gluten Free Pizza Recipe

By: muriel

muriel — Tue, 30 Dec 2008 18:25:32 +0000

Freezing Gluten-Free Pizza - no problem at all! You can make the crust in your usual pan, place in the freezer - when it is frozen solid, remove from freezer and pan - wrap completely with plastic wrap or heavy tin foil and return to freezer.
Alternatively, make the crust, add tomato sauce, cheese, cooked meats, sauteed mushrooms and onions. Place in freezer until frozen solid. Remove from freezer, wrap completely in plastic wrap and return to freezer. Do not wrap this pizza in tin foil - there is some sort of reaction between the tomato sauce and the foil.
One hour before you want to start baking or finishing the toppings, remove pizza from freezer, remove plastic wrap from the bottom of the pizza only, allow to thaw, add any additional toppings, and bake as per the original recipe.
Do not add uncooked meats or vegetables to any pizza you are planning to freeze - they become watery and the texture is awful.
Frozen pizzas can be kept in the freezer for at least two months.

By: Mary Frances

Mary Frances — Mon, 29 Dec 2008 00:53:55 +0000

Hi Charm,
I haven’t frozen the pizza dough before, but it should work well. I would suggest baking the crust in the oven for 5 minutes or so, and then letting it cool before freezing. Another alternative that might work is to mix up all of the dry ingredients in a ziploc bag and then write the wet ingredients and brief cooking instructions on the bag, so that it’s easy for your niece to mix up. I do that alot with my sandwich bread mix and it makes the baking so much easier.

By: Charm

Charm — Sun, 28 Dec 2008 21:10:42 +0000

Hi I was wondering if this pizza dough could freeze well or if anyone knew. I have a great-nephew with autism and my nephew and his wife are exhausted taking care of hm and his two brothers who all must go gluten free for the most part. My nephew’s biggest complaint is that food is no longer good and my poor exhausted niece just hasn’t the time to make all manner of things for him. I thought if I could make some ahead of time and give it to them frozen they could go from there.

Thanks.

By: Tim

Tim — Tue, 25 Nov 2008 03:49:21 +0000

I have found that using parchment paper helps to make a nice crisp crust. It also is especially helpful to prevent contact with possible gluten from a previous use!

By: Annette

Annette — Fri, 21 Nov 2008 17:42:48 +0000

Rice Flour for fried anything and Gluten Free Pantry’s favorite sandwich bread mix. That has been the best for me so far.

By: pianomom

pianomom — Fri, 07 Nov 2008 13:38:04 +0000

That mixture should work fine for you– you could either use 2 1/3 cups of your flour mix to replace both the rice flour and corn starch, or you could use 1 /13 cup your flour mix, and 1 cup of corn starch. I have used all different combinations of flours, and there is not much of a difference in the outcome. My personal favorite mixture is equal parts of brown rice, tapioca and sorghum (I use this mixture for everything — cakes, cookies, bread, pizza). This pizza recipe is a very forgiving recipe — it really should work pretty well not matter what combination of gluten free flours you use. The key for me is to press it fairly thin, and I bake it at a higher temperature — 400 degrees. 10 minutes crust only, then add toppings, and then bake for another 12 or so minutes till all is bubbly and wonderful!!!!! One batch makes one really big pizza (15 in round)

By: Mary Frances

Mary Frances — Fri, 07 Nov 2008 13:28:55 +0000

@Windy: Try using my recipe for a rolled out pizza crust and substitute the all-purpose flour that you have purchased for my all-purpose flour mix. Check the ingredients on your bag to see if the flour already contains xanthan gum or rising agents. If it does, you’ll need to take those out of my recipe.

By: Windy

Windy — Fri, 07 Nov 2008 07:01:21 +0000

I am trying to make pizza crust (gluten free) so I purchased all purpose gluten free flour. All of the recipes, including those on the website of the flour I just purchased tell you all different types of flour to use. The flour I have has a mixture of bean, tapioca and rice. Does anyone out there have a recipe that will guide me to use the flour that I have?

Thanks!

By: Mary Frances

Mary Frances — Tue, 04 Nov 2008 02:56:31 +0000

@Liz:

I’d love for you to use it. Thanks!

By: Liz

Liz — Mon, 03 Nov 2008 23:26:14 +0000

Hi Mary Frances!
I’m teaching a GF baking class this week and would love to use this pizza crust recipe. Are you okay with that if I give you major credit for it and give everyone your website address? Anything else you’d like me to promote?
THanks!
Liz