Posts: 30,158
3/30/10 8:16 P

Thanks for the info.

current weight: 240.0

274 235.5 197 158.5

120

Posts: 61
3/29/10 4:47 P

I have recently made pizza with this recipe and it made the best chewy or thin and crispy type crust I've made since I started baking GF. Because unflavored gelatin comes in 2 teaspoon packets I made a second batch of the odd ingredients and stored it in a tiny jar with a card with the recipe in it. (gelatin, non-dairy creamer, xantham gum, salt, sugar) fyi 1 tablespoon of yeast is equivalent to 2 regular packets of dry yeast.


celiacdisease.about.com/od/maincourses/r/F
ensterPizzaCrust.htm

Yes it is essential to do the prebake on the crust at 420 degrees Fahrenheit - the recipe recommends 10 minutes, I did at least 13 to get the crust stable and browned to the way I like it. Then the cooking time after you add the toppings is 12-18 minutes at 420. I also patted out the crust on parchment paper so I could slide it off the pan to crisp the bottom for the last 3-5 minutes when my cheese is almost done. It really made a difference.

Posts: 2
3/29/10 1:15 P

Shp Rite, and Stop and Shop have Chebe. I also order it by the case from Amazon.com. It is only a couple of dollars.

Posts: 695
3/29/10 12:35 P

I've not seen any kind of pizza mixes in the stores near me. Lots of cookies and cake mixes but no pizza. I also find the mixes really expensive. If I get flour at the bulk barn it is really affordable so I'm still working at getting the right blend. But I do love how nice and crisp the crust got this morning on the cast iron pan.

current weight: 130.0

136 134 132 130

128

Posts: 2
3/29/10 9:10 A

My husband and I love Chebe pizza mix. It makes a great pizza. I usually saute onions and peppers to put on it, mushrroms too. It is easy and inexpensive.

Posts: 5,935
3/29/10 8:25 A

Good to know, thanks! I just bought a box of GF pizza dough but haven't used it yet.

current weight: 166.0

325 277.5 230 182.5

135

Posts: 695
3/29/10 8:19 A

Well, pizza is my obsession. Probably because the wheat, cheese, sugar, yeast and fatty cure meat amalgamation of before was a huge addictive rush for me. So now I've been playing with other ways to have my pizza without the addictive rush and subsequent crash.

One thing I've had a hard time with is that the GF crusts don't seem to brown on the bottom, they steam and end up as sort of a pappy mess.

Today I tried something new. I made a bacon and egg pizza for breakfast. I fried my turkey bacon on a dry cast iron crepe pan, removed it and then added oil to the pan just to coat. Then I put my pizza dough in the pan and flattened it out to the edge, while the pan was hot! This fried my crust on the bottom and browned it.

I poured my eggs and cheese over the crust and then crumbled the turkey bacon on it. I popped it into the toaster oven on "toast" so both the top and bottom element were on and it nicely cooked the egg and kept the crust crisp. Yummy breakfast!

Even my son who dislikes alternative flour recipes had a slice for his breakfast. So I think when I make pizza from now on it will be in a preheated cast iron pan.


Edited by: RODENTMAMA at: 3/29/2010 (08:21)

current weight: 130.0

136 134 132 130

128