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Sunday, February 20, 2011

Two words... Perfect Pizza


I love pizza. Pizza is everywhere in our world, so after years of having it as part of my diet, it was one of the harder things to give up.

Here is the best Pizza solution I have found so far. I use the bagel dough from my previous post "A visit from the cream cheese angel!" as the crust - the link to the dough recipe is here... (omit the cinnamon and raisins).

http://www.glutenfree.com/index.cfm/homemadebagels.html


I spread it thinly on a greased pan. I use an oiled sandwich baggie as a glove to keep the dough from sticking to my hands.

For extra flavour, I sprinkle a bit of garlic powder on the crust.  For the sauce, my favorite has always been Kraft pizza sauce. 


Top it with gluten free meats (I recently found gluten free deli meats locally!! I can find Buddig meats at the Bayers Lake and Braemar Superstores in HRM). Top with desired veggies and cheeses and I always finish with another sprinkle of garlic powder.  (Shown here, honey ham, mushrooms, tomoto, green pepper, mozeralla and parmesan cheeses).





Bake at 450F for about 12 minutes, depending on your oven.  Cool for 5 minutes before cutting and serving. ENJOY!
PS - I make bagels out of any left over dough. :)

13 comments:

Mary H said...

I'm very interested in trying this pizza dough. It's the one thing I miss the most since being diagnosed. I do have a question though, do you let the dough rise in the pan after spreading it out?

By the way, I want to say a huge thank you to you for creating this blog. I'm trying out your bisquick mix this weekend to make biscuits to go with my stew.

Gina, Gluten Free said...

Hi Mary!

Thank you SO much for your lovely comment! :)

No need to let the dough rise for the pizza dough.

We actually had it for dinner last night :) I had prepared the pizza the night before and put it in the fridge so I could just pop it in the oven when I got home from work. I worried all day if having it in the fridge would somehow harm it, but it came out great!

Good luck with the biscuits! The Red Lobster Cheese Biscuit recipe Brenda left in the comments of the Bisquick blog came out amazing! We had them with steamed muscles and garlic butter last weekend and it went over huge!

Good Luck with the pizza and biscuits!! :) Let me know how they turn out for you please!

All the best!
Gina

DW said...

Thank you for your recipe! Your blog posts are very helpful.

Gina, Gluten Free said...

Hi DW!
Thank you for your comment! I am so glad you find them helpful! Please do let me know how they turn out for you!
Cheers!! :)
Gina

Mary H said...

Hey Gina,
When I attempted the Red Lobster Biscuits on the weekend, I found that there was not nearly enough milk for the amount of 'bisquick' mix. As I don't usually bake, this made me very hesitant to continue. I wanted to ask you if you found that you had to add more than 2/3 cup of milk?

I'm trying the pizza out tonight, I'll let you know how it turns out!!!
Cheers,
Mary

Gina, Gluten Free said...

Hi Mary!

Are you using my Bisquick mix recipe or out of the box? That could make a difference, because I never tried it with the out of the box stuff (because I am all out and cannot buy it in Canada)...

When I first made the recipe as Brenda posted it, I read it wrong... didn't realize it until this weekend when I went to make them again. What I did was I melted the 1/4 cup margarine and put it in mix rather than putting it on top of the biscuits. I think that made the difference.

See, the difference between regular bisquick and gluten free is that there is no fat component to it, so it has to be added in order for it to work. I think I had what I read in this article on the brain when I was making them.... http://www.allbusiness.com/consumer-products/food-beverage-products-baked-goods/15465655-1.html

Try that...and sorry for the confusion!!!
Gina

Mary H said...

Hey Gina,
I made the pizza last night and it turned out wonderfully. I'm actually eating some as I type this for my lunch. It is a very close resemblance to the wheat flour pizza too.

And for the biscuits, I was using your recipe for Bisquick mix and no I hadn't added in the margarine. I'm not much of a baker so I didn't even think that I would need to mix it in. I'll try that again this weekend and let you know how I make out.

Cheers,
Mary

Gina, Gluten Free said...

Hi Mary! I am so glad you enjoyed the pizza! :) Let me know how the biscuits go, I think you will be equally pleased with those! Cheers! G.

DW said...

We just ate the pizza. I don't eat pizza sauce (upsets stomach), so I put basil pesto over the garlic powdered dough. Then I placed 12 generous tsp. of ricotta cheese, sauteed spinach, and mozzarella cheese. It was SO good!! Thank you for your dough recipe!

Gina, Gluten Free said...

Fantastic! Sounds delicious! I will have to try it with pesto!! :) HUGS to you!
Gina

Amy said...

I totally agree that pizza is the thing I miss most as well... I have tried several in the three weeks since diagnosis - none have been very good, most have made their way to the compost pile. Is this a thin and crispy dough or a thick and chewy dough? I am partial to thin and crispy...if this recipe isn't is there way to make it so? Thanks!

Gina, Gluten Free said...

Hi Amy! Yes! The thinner you spread the dough, the thinner and crispier the dough will be. At the thickness shown it is a bit chewy with a crispy bottom. Spread the dough on the oiled pan as thinly as you can, just so you cannot see through it and there is no holes and I think you will be pleased! Cheers! Gina

pizzazion said...

Really good food.

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