Gluten free this, gluten free that. I keep seeing gluten free options pop up all around me whether it be at the store, restaurants or on commercials on tv. I don’t have Celiac’s nor do I try to eat gluten free but when I was at Big Lots the other week, I found Bob’s Red Mill Gluten Free Pizza Crust Mix.
I’ve tried Bob’s Red Mill products before like flax seed meal, oats and xanthan gum but I never knew he had a whole wheat pizza crust or a gluten free one if that. Always intrigued by new stuff especially new stuff at a low price, I bought it. I wanted to get my paws into it right away however it was a fail the first night since I didn’t have egg on hand or any flax seed meal to use as replacement.
So when I finally had eggs again, it was on like donkey kong. I didn’t want to make a huge portion, just a personal sized one so I halved the recipe on the back of the package and went on my merry way. They include a package of yeast in the pizza crust package so you don’t have to buy separately and besides that all you have to mix in is water, oil and one egg.
I mixed the ingredients together and let sit for 20 minutes covered in saran wrap. When my timer went off, I took the saran wrap off and noticed that it looked exactly the same as it did before. I never made anything with yeast before mostly because the word yeast skeeves me out the same way moist does to some. But was pretty sure I heard about some type of rising in others yeast adventures (how nasty does yeast adventures sound?) before.
I greased up a baking sheet and tried to roll out the glob of pizza dough but it didn’t want to budge. It was thick and sticky as all hell so I flattened it to the best of my ability then baked on it’s own per the instructions on the package
It looked like a huge, toasted English muffin. I started to think of places I could carry out from on the fly since it didn’t look like it was going to be much of a meal. Hell, Lincoln didn’t even look that into it and he is always staring me down like a vulture about to attack when I’m cooking something.
I didn’t want to waste $3 on the pizza crust so I powered through, topping with tomato sauce I made the other week, mushrooms, artichokes, sun dried tomatoes and cheese.
Finally, i t was done!
Meh, so I thought. I sliced down the middle and took a bite to realize it wasn’t cooked all the way through. Major letdown. I put in for another 10 minutes and let it do it’s magic while I practically gnawed my fingers off.
The verdict?
Super happy I didn’t order take out! The crust was better than I expected and not as dense as other crusts I have tried in the past. While the texture was different and not what I was expecting, I would definitely try this again.
And that I did. I still had some dough left over so I saved the other half portion of dough I prepared the previous night. I started cooking red onions and mushrooms with salt, pepper and extra virgin olive oil on the stovetop. When it was almost done, I threw in minced garlic because you can’t have pizza with garlic, right?
I mixed the onion and mushroom mixture with Tyson’s Grilled and Ready Diced Chicken. For the sauce, I used Stubbs BBQ sauce then topped with the mixture and monterrey cheese then baked for 18 minutes.
Nothing like some bbq chicken pizza! It came out crispier than I thought so I added some extra bbq sauce on top and feasted
Another great pizza! I was a bit skeptical at first but all in all, happy I found Bob’s Pizza Crust. If I were doing the whole gluten free thing, I imagine this would make life a lot easier. Gluten free friends-you’ll want to check this out!
Do you make pizza at home? Do you make your own dough or buy the store made kind? I usually buy Trader Joe’s whole wheat pizza dough but seeing there is a lack of Trader Joe’s here that came to a halt.
Have you tried any gluten free products?
Simply Shaka 