In my furious procrastination to writing today I made gluten free pizza from scratch using Bob’s Red Mill Pizza Crust Mix. Positively delicious! This is the first holiday eating gluten free and thanks to gluten free pumpkin pie from Whole Foods and steering clear of stuffing, it was ok. I won’t trade getting sick and glutened but I do miss the old home cooking!
A bit overdone but really tasty!
After making the crust and breaking in a new mixer, I flattened the dough on a cookie sheet. Definitely heed the directions of keeping hands wet – without typical flour it is sticky. Then I piled on Amy’s spaghetti sauce with mozzarella and red & yellow peppers.
While the cooking time was only 7-9 minutes, the crust wasn’t done. Clearly I made it a tad too thick…20 minutes later and a pleasing shade of brown, it was done. The package makes two 12″ pizzas, so I froze the other one for another day and have leftovers for lunch tomorrow. Too bad I discovered this now as I’d love to cook it on the grill!
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