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Posts Tagged ‘gluten free pizza’

We’re on our big beach vacation and just arrived at our condo this afternoon. Yesterday was a nine-hour tour in the car with our two hunyuks. (That’s what my parents always called us; not sure what it means but it seems fitting. It’s probably Norwegian or something. Even better.) The day was dotted with fighting from the backseat and several belly laughs from the front when little Owen, 4, asked, “Did we bring the Internet with us?” Yes, in fact, we did bring the Internet with us. Mommy has to blog.

It turns out that Interstate 65 is lined not only with kudzu, a viney plant that apparently covers over 7 million acres of the Southeastern US, but various eateries–some impressive, some not so much for the gluten free patron. Our stop yesterday fell into the not so much category. I was so excited to try some authentic Southern cuisine and knew that even though I couldn’t have the fried catfish, the sides would surely be to my liking. This particular establishment doesn’t believe in seasoning food. I won’t mention the name. I’m not a food critic, but I can criticize food. This did not taste good. However, we were all charmed by the big Mason jars that held our giant beverages and the server who called us “y’all.”

Today, however, we found ourselves at a familiar place–The Mellow Mushroom (pizza). Out of the kindness of my heart I told my husband we could stop so he could get something tasty and Amelia and I would find something we could eat. To my astonishment and joy, I found that they not only have a gluten-free pizza crust, it is by far the best gf pizza crust I’ve ever had. After some discussion behind the counter, it was revealed that the crust came from Still Riding Pizza (www.stillridingpizza.com). On their web site you can find out if their crust is used in any restaurants in your area or you can order your own crust to make pizza at home. I fully intend to do that. Thanks, Mellow Mushroom in Enterprise, AL for improving my culinary life and that of my young daughter. I noticed that not one restaurant in Indiana was listed…I have a new mission it seems. No one should have to say, “It’s okay,” after eating pizza, and I won’t have to anymore. Hooray!

On that note, I have to go put these crazy hunyuks to bed.

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I hate it when I go to pizza places and get the “gluten free crust” only to find it’s prepackaged and cardboard-like. I feel like the least they could do is use a mix or come up with their own concoction–then they charge us more for our “freak food.” Whatever.

I just had a friend ask me for a thin and crispy pizza crust recipe. Sadly, this has been the hardest thing for me to replicate and as you may have read, I’m not a lover of using five different flours in one recipe just so I can eat.

This is the closest I’ve come to a crispy crust…and I think it’s yum.

Follow the recipe for pizza crust on the GF Bisquick box:
1-1/3 GF Bisquick baking mix
1/2 teaspoon Italian seasoning (optional)
1/2 cup water
1/3 cup oil
2 eggs, beaten

1. Heat oven to 425 degrees.
2. Mix all ingredients together and roll or spread out to about 1/4 inch thickness as uniformly as you can. You may need to use two pizza pans as this recipe makes quite a bit of dough and rolling it so thin covers more surface area. FYI: I always cover the pan with parchment paper cause this dough sticks like crazy otherwise.
3. Bake until deep golden brown–you’ll have to watch these since they’re so thin–they can burn easily.
4. Remove from oven and cover with your choice of toppings.
5. Bake again until cheese is melted and bubbly.

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