Gluten Free Challenge #3

TIP #3 Substitution Tip: Instead of traditional spaghetti noodles, use cooked spaghetti squash strands and pasta sauce for a nutritious, gluten-free, pasta-like meal. This came from the GIG group. What we do here at the Johnson household for spaghetti sauce, is we use GF tomato sauce, and season it with GF seasonings, till we like it. I also add sometimes GF diced tomatos, fresh cloves of garlic and onion too.


RECIPE #3

April 24, 2010



Everyone loves pizza, even those who don't eat cheese. Try baking the crust with a cheese-free pesto topping, olives and anchovies (if you like those strong flavors), or capers, olive oil and green olives. We also suggest making a double batch of pizza crust, par bake them all and then freeze the crusts you don't use right then. Later in the month when you need dinner in a hurry, simply pull the par-baked crust from your freezer and you'll have a delicious pizza in just a few minutes.



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Crunchy Pizza Crust

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup oil
1-1/2 cups warm water
Optional: Add 2 tsp Italian herbs &/or 1/2 cup grated cheese to dough
Optional: Add 2 tsp fresh rosemary to dough

Dough makes two - 12 to 14-inch crusts, or 3 to 4 smaller personal sized crusts.

Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes. With a pizza stone in the oven preheat oven to 375º. For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes. Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.

Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.

To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375º, then bake on hot pizza stone until toppings are hot, approximately 5 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.