Awesome Pizza with Authentic Taste and Texture
Last Wednesday my husband and I were scheduled to join a group of friends in town for pizza night. A friend mentioned to me around the holidays that she thinks her husband may be gluten intolerant, so she’s feeding him gluten free foods for a month to see if it reduces his discomfort.
I decided to make a gluten free pizza for our pizza party and I prepared the dough the evening prior so that it wouldn’t be so hectic, with the busy schedule I’m juggling.
THE DAY BEFORE :: DOUGH MIXING
I started with Gluten Free Things Pizza Mix and measured the ingredients as follow:
- 2 cups of Gluten Free Things Pizza Mix
- 2 and 1/2 TB of olive oil
- 1-2/3 cup water
Though I used 1-2/3 cup of water, you might start out with 1-1/3 cups of water. I’m in a dry climate and the texture may vary based on climate and weather. You can always pulse a few times and take a peek, adding the extra 1/3 cup based on how sticky you think the dough is. You don’t want it too sticky, but use your discretion with that last bit of water.
I installed the dough paddle in Ninja Mixer, placed the pizza mix in the container first, and then followed with the oil and water. I pulsed the mix 4 or 5 times, and then a 5 to 10 second blend. I opened the top and checked the consistency and then decided to pulse another 10 seconds. Thats it. The result was a beautiful dough, pliable and soft.
I powdered my hands with a sprinkle or two of Gluten Free Things All Purpose Flour and removed the dough from the mixing container. I didn’t knead the ball of dough, as it seemed so pliable right then but I patted with a little olive oil on outside top and bottom, and then molded the pizza dough into a flattened round disk. I double wrapped the pizza dough with plastic wrap and put it in the refrigerator.
ROLLING OUT :: ASSEMBLY :: BAKING PIZZA
Next afternoon I was getting ready for our pizza shindig and pulled the pizza dough out of the refrigerator and preheated the oven to 400 degrees Fahrenheit. In the refrigerator, the dough seemed to have risen a little bit, and bulged slightly in the plastic wrap. It was still really pliable, beautiful dough. I tasted a little of the dough and was impressed with the pizza dough flavor it exuded into my tastebuds.
Next, I sprinkled some Gluten Free Things All Purpose Flour on the kitchen counter and pressed out the pizza dough into a little more of a flattened round, using my fingers and the heel of my palm.
PIZZA STONE OR PIZZA PAN :: YOU DECIDE
At this point, your method of baking pizza will be your decision. I was running late so I didn’t have a chance to get my heavy piece of marble out of its storage spot. Usually I would clean it thoroughly and then slip the marble slab into the oven to preheat it while prepping the pizza, and then slide the pizza onto the heated slab with my pizza paddle. BUT, time running slim, I lightly oiled the pan with some light olive oil, put the disk of dough on my round pizza pan, rolled it out with the rolling pin, crimped the edges and began adding toppings.
The night before, I had cooked and crumbled italian sausage, so with that, and a jar of pizza sauce and a bag of shredded mozzarella my pizza would be delish. Of course everyone has their favorite toppings. I love pepperoni but I’d forgotten to pick it up at the store. Oh well. I spread a nice dollop or three of sauce across the rolled out dough, distributed the crumbled sausage, then cheese and a bit of grated parmesan last. I slipped that puppy into the preheated oven and set the timer for 12 minutes. I had to add 3 to 4 more minutes because the bottom wasn’t quite done. Our marble slab would generally add more heat to the bottom.
At about 16 minutes, I pulled out the pizza, packed it up in a pizza box we had saved, wrapped it in a towel to hold in the heat and off we went to our pizza party.
My gluten free pizza was a hit, and our friend who is testing gluten free on her husband said she’d been doing gluten free too, as us wives often do to accommodate our husbands and reduce the toil and trouble of making other stuff for ourselves. She shared with me that she had actually reduced or eliminated her own acid reflux. They both said the pizza dough flavor was really authentic and delicious tasting and said enthusiastically that they liked it even more than regular pizza dough. BONUS!
EASY, GREAT TASTING, CONVENIENT, GLUTEN FREE PIZZA MIX
If you want to save yourself the expense and hassle of buying all the necessary ingredients for a great tasting home baked gluten free pizza, which can be expensive, try Gluten Free Things Pizza Mix. Its definitely my choice for a wonderful, light, great tasting and easy pizza dough. You can even expand your own repertoire of fun recipes by making pizza bread sticks, pretzels and calzones, and whatever your creative imagination will conjure.
Order a one pound container of Gluten Free Things Pizza Mix and keep an extra bag in your pantry for impromptu gatherings like SUPER BOWL PARTIES and after school snacks.
Please let us know if you have any questions about the pizza mix or making the dough by sending us an email or calling.
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SPECIAL SHIPPING NOTE: REMEMBER, COLORADO shipping addresses ship FLAT RATE $10 for any of our gluten free products. FedEx Ground in Colorado is usually one day, weather permitting.
NEIGHBORING STATES ship FedEx at $12 Flat Rate.
If ordering only Dry Mixes but the above does not apply, please call us at 303-668-1663 to place your order by telephone. For our Dry Mixes, we can ship FedEx Ground and offer you a very reasonable shipping price. Breads, muffins and cookies must ship FedEx 2 day for freshness because they are perishable.