Ok – so one of the big things lamented in our household (outside pasta) was a good pizza. Yes, you can get GF pizza a number of locations (our local one is Garlic Jim’s), and there are a number of frozen pizzas and pizza crusts available.
However, they all lack that yummy chewy yet crunchy thing that a good pizza has. Pizza crust should hold it’s own, and not be second fiddle to the toppings. It needs to have good flavor, and not wimp out under sauce and toppings. It should not need a fork to eat.
We’ve found pizzas that taste starchy. We’ve found crusts that are just crunchy, but with no chewy. We found savory nut-based crusts that are almost impossible to come by – they taste fantastic, but don’t have the chewy thing. And we’ve found some pretty funky tasting pizzas.
Making a pizza at home is a great family affair. Each kid has a favorite (mushroom and bacon seems to be the theme). It’s been a bit of a bummer to not be able to engage in this activity.
Until last night.
An acquaintance shared his GF pizza dough recipe and we gave it a try this weekend. WOW. Chewy, yet crispy, with a nice doughy flavor. Held up to our (hubby and mine) gourmet pepperoni/green olive/shallot/mushroom/mozzarella/goat cheese concoction.
The kids demolished their pizza. Then they went about eating the leftovers today for lunch. Yep – it reheats great!
This is someone else’s recipe, so I cannot post it in it’s entirety here. However, it’s based on the pizza crust recipe on side of a box of Schar white bread mix:
The additions are a bottle of GF beer, and enough corn starch to make it not-sticky. It was fairly easy, outside finding a local source for the above.
Truly yummy – give it a try.