Last night was pizza night. With 4 people and different dietary needs, plus a budget to stick to, making pizza at home is the best bet. Plus, it’s fun! 2 gluten free pizzas and one cauliflower crust were on the menu.
So far, all the gluten free pizza crusts we’ve had, homemade or store bought, have been quite thin. Some tasty, some cracker-like, but, always thin. I’ve been on the quest for a nice thick crust.
I found a box of Gluten Free Pantry French bread and pizza mix , and, at under $4 for a mix that would make 2 pizzas it sounded like a great deal.
The directions for the french bread – oven or bread maker – were quite clear, and well written. The pizza directions seemed like an after thought, but, I’m up for it – let’s go! The dough (really more of a batter) was very sticky. I left it all in the bowl I mixed it in for about 30 minutes and it rose quite a bit(this wasn’t in the directions and was mostly because I had to go do something else for a bit). The directions told me to roll it out on a greased cookie sheet/pizza pan and let it rise. It didn’t mention rolling it with additional flour, or anything, but it took a fair amount of an all purpose GF flour to get this divided and rolled with any success. I was a bit worried, but, not giving up.
At this point I decided to read some reviews. Good plan! I found a few people saying you HAVE to pre-bake for a successful pizza. I popped both crusts in a 350 degree oven for 15 minutes. They rose more, and looked fantastic. From there, we let them cool a bit, and the boys topped theirs (pepperoni and pineapple), while I prepared the husband’s grilled chicken, mushroom, olive and basil pizza.
Somewhere in all this prep, pre-bake, topping, I popped my cauliflower crust with pepperoni and hot peppers in for a quick bake. Only so much room in the oven!
Turned the oven up to 375 and baked both GF pizzas for 20 minutes.
The crust was nice and thick, very bread like, slightly bland, but, tasty all the same. I’m not sure you can get a chewy dough with ANY GF pizza, but, finally, thick crust!
I’ll definitely buy it again. Next time I’ll pre-bake maybe 5 minutes longer, and I’ll add a bit more salt, and maybe some garlic and rosemary into the dough.