Is there a recipe out there for gluten-free pizza? I'd really like to try it.
Gluten Free Forums - Elana's Pantry » recipes
Pizza
(6 posts)-
Posted 1 year ago #
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There is one in Elana's cookbook. I haven't made it yet. I recently bought my ten year old daughter some GF pizza crust from Whole foods, and she puts her own toppings on it. It's nice because she can do it herself.
Posted 1 year ago # -
I'm a little late on this, but I have tried several different recipes for almond flour pizza crust, and I think you have to experiment a little. It depends on how thick you like the crust, how "eggy" you're willing to let it taste, texture, etc. I started with 1 cup of almond flour, 2 eggs or so, teaspoon + of salt, herbs, and teaspoon or so of olive oil. After a lot of experimentation, I've found what works best for me is between 3/4 and 2/3 c of flour (a big handful, in my case -- that's just how I cook :), an egg, salt and herbs to taste, and about a teaspoon oil. As lisastafford said, there is a recipe in Elana's book, and I've also seen a couple others popping up on the web. I remember seeing a couple on ComfyBelly.com (a thick and thin crust), but I haven't tried them so... just some ideas. Good luck!
Katie
Posted 1 year ago # -
Tonight I used Elana's recipe for cheese crackers but used it as a crust. I baked it, then added pizze sauce, then some cooked grassfed beef from the farmer's market with Mexican spices, then some raw spinach and some shredded goat mozerella. It was really yummy! Not wet or soggy, but not dry either. I'm thinking about doing a BBQ chicken one. Maybe Elana has a recipe for BBQ sauce with yacon? I want to add chicken,and cilantro. If you don't do cheese, you can omit this.
Posted 1 year ago # -
I believe there is a pizza crust recipe in Elana's book. Also, we like using a large Portobello mushroom cap as a crust. They basically turn out like personal pizzas, and we add whatever toppings we wish. We went by the following recipe and took some of the commenters' advice: We upped the heat to 400. We just brushed off the mushrooms with a wet paper towel instead of rinsing them (they absorb all the liquid). For the initial baking of the mushroom without the toppings, we brushed them with olive oil and put them gills down for 10 minutes instead of 5 (checking them so they didn't burn). We did have to eat it with a fork and knife because it was loaded with toppings, but it was delicious. Didn't miss the crust at all! http://allrecipes.com//Recipe/personal-portobello-pizza/Detail.aspx
Posted 1 year ago # -
I have not tried the pizza crust recipe in Elana's book yet, but my husband and I like Bob's Red Mill gluten free pizza mix--it is really quite good. One bag will make two approx. 12 inch pizzas. The mix does use a bit of yeast, though (the packet of which is included in the bag), so if you have yeast issues it won't work for you. Otherwise, it's a yummy pizza dough mix.
Posted 1 year ago #
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