I’m new to this whole gluten free world, but even though it has only been two weeks I have learned plenty. Thankfully, my career as a teacher allows me summers home to experiment like this. I have the time to figure out recipes through trial and error. Time to research, try, fail and sometimes succeed.
Last night I was tired of cooking, though. I just wanted something easy to make and I learned through searching for restaurants with gluten free options that many pizza places near me offer gluten free crusts. Bingo! I was going to order a pizza for the family.
Unfortunately, that plan was a major fail. Why? Because one of the hard lessons I have learned by eliminating wheat from my diet is that almost all food producers/services completely exploit those who have a gluten intolerance or allergy. That pizza I wanted to order for my family — it never happened because the pizza places I looked up in my immediate area only offered personal sized pizzas (not enough to feed a family of five) AND some even up-charged for the gluten free crust. One restaurant that will remain nameless only had a 9″ gluten free crust at an extra charge of $4.00. Holy smokes! Essentially, if I wanted to order enough pizza for my family with gluten free crust, I would have had to spend almost double the amount I would normally spend on pizza for my crew.
Therefore, I decided it was time to just make my own. I used a recipe that I have tried a few times for flatbread and couldn’t get quite right. The first time I made it I added too much flour, thinking it had to be handled like a wheat dough. It turned into a brick after it cooled. The second time I made it, I followed the instructions and tried to shape the dough between two pieces of plastic wrap before gently removing the round circle and putting it in a pan. I ended up with this lovely shape:
It actually tasted really good, but wasn’t flatbread material. I couldn’t bend it to wrap it around the chicken kabobs I made. It was more of a…
Yes — this is exactly what this would be good for! No need to shape it either, as I’ve learned in gluten free baking, you pour that shiznit onto a pan and use a spatula to shape it. Just make sure you line that pan with parchment paper to prevent sticking.
So, from a gluten free fail, I ended up with the most glorious crust. It held up to the sauce and toppings I put on it wonderfully. It didn’t crumble or break apart. It had a nice crunch on the outside and a tender, chewy interior. I will be making this again, for sure!
I’m bringing this crust along to Fiesta Friday #21 at Angie’s place (The Novice Gardener). More and more bloggers are writing gluten free recipes these days, so I figured maybe they could benefit from my failures and successes and dig into some pizza too. Hope you all like it!
What you need to make three small pizza crusts, or one large and one small crust: