We’re going to get a little personal up in here. Not too personal, mind you, but perhaps sitting at the same table rather than just eating in the same restaurant. I had a baby (our first) last October and, as any parent can attest to, life got complicated quickly. Gone were my hours to fiddle with this recipe and that. Heck, it was a miracle if I got into the kitchen at all! Luckily, I had planned ahead (thanks to the wonderful mom-friends I have) and had several meals in the freezer. I also stocked my cupboard with a few packages of our Gluten Free Pizza Crust Mix for dinners that my husband could prepare in a pinch. I knew money would be tight and ordering out was likely to be out of the question for a while. Additionally, I knew that I didn’t want to spend any unnecessary time kneading or rising pizza dough from scratch.
Let me tell you, we fell in love that first groggy October night when I’d finally convinced myself to put down the baby and enter the kitchen. I have liked our pizza crust mix since we released it in 2008, but this is new, this is love. I don’t eat a gluten free diet, but I happen to find this mix to be a wonderful combination of ingredients for a pizza crust. It’s not for everyone, I’ll give you that, but it sure beats many recipes that I’ve attempted. It has whole grains and so what if those grains happen to exclude wheat?
- Instead of eggs, I use the suggested egg replacer of flaxseed meal and water. I first tried this when we were out of eggs and the store was out of the question. Not only did it work well, we liked it more. Plus, it gets a little extra flax in our lives and, for that, I am grateful.
- I make sure my hands are wet, like really wet, when spreading out the dough. I know it seems kind of gross, but truly, it makes a huge difference. As soon as my hands start to get sticky, I run them under the water again. Making sure to spread the dough out as thin as possible. Don’t worry, with the pre-baking step, the little bit of extra liquid becomes negligible.
- In that vein, I spread the dough out as thin as possible. Thinner = crispier.
- Then, and here is what I think is our coup de grace, I sprinkle a *light* layer of mozzarella cheese over it before pre-baking. I think this makes it a little crispier. You could try this method with a non-dairy cheese such as Daiya.
- I don’t do this every time, but you can add a bit of garlic powder, oregano and red pepper flakes to the dry mix to give it a little extra pizzazz.
From there, I cook according to the package directions. We like pizza pretty simple at our house, so it’s usually just a combination of cheeses. Sometimes we add tomatoes, sometimes we make it a barbecue pizza with pineapple, bell peppers and chicken (“chicken” at our house). It doesn’t really matter what we top it with. It comes out great and it is E-A-S-Y and that’s a four-letter word that I can get behind now that I have a B-A-B-Y.
Do you have a secret to making this mix work for you? Share in the comments. Who knows? I may just kick down some random coupons to those who comment (that’s another word that has a whole new meaning!).