Tasty and Easy Pizza
Yummy Gluten-Free Pizza
I made quite the scrumptious pizza tonight, if I do say so myself, by modifying the recipe on Pamela’s Amazing Wheat-Free Bread Mix with Gluten-Free Pantry Favorite Sandwich Bread Mix. We’ve made pizza with Pamela’s mix before, but I think we all agree this one is better. The crust is thick and flavorful, and my son helped me top it with plenty of sauce, oodles of cheese, and a layer of greasy pepperoni (on the grownups’ side only). Yum!
Glutenfreelicious Pizza
DOUGH
1 bag Gluten-Free Pantry Favorite Sandwich Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup olive oil
1-1/2 cups warm water
1 tsp oregano
1 tsp basil
1/2 cup grated Parmesan cheese
TOPPINGS
1 jar Classico Four Cheese Pasta Sauce (our favorite)
4 cups shredded mozarella cheese
your choice of pizza toppings
Combine Gluten-Free Pantry Favorite Sandwich Bread Mix, yeast packet, oil, water, oregano, basil, and Parmesan cheese. Mix on medium speed for 2 minutes. Pour dough onto greased cookie sheet or pizza pan. Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 1 hour, then add sauce and toppings. Bake in a preheated 375º oven for 30-35 minutes on a lower rack. Dough will puff when baking.
I used one 15 1/2″x10″x1″ cookie sheet. You could divide the dough to make two smaller pizzas. The crust of our pizza was almost too thick, and next time I may try to spread it just a touch thinner across two smaller pans or one larger pan.
DELISH!
It is so cool and satisfying to take a mix and make something else out of it than was originally intended by the mix. Kudos to you!!! The pizza looks delish!
Ellen
Thanks, Ellen! I was proud of myself!
I also used Pamela’s GF bread mix and created this Coho Salmon & Feta Cheese Pizza:
Coho Salmon & Feta Cheese Pizza
1 bag of “Pamela’s Gluten Free Bread Mix”
1-lb fresh Coho Salmon (tail pieces won’t have bones to pick out)
3-4 Tbl spoons fresh chopped garlic
1-lb Feta Cheese Crumbles
1-lb Shredded Parmesan Cheese
1 bottle Organic Sundried Tomatoes – 6-8 chopped
1 bottle Organic Tomato Basil Pasta sauce
Grill or pan fry the Coho Salmon in 1-2 Tbl spoons
cooking oil for 4-5 min per side. Once cooked allow
it to cool and then gently flake it into small pieces.
(or purchase “tail” portions. They are boneless).
Remove any small “Pin” bones while you do this.
Pizza Crust Procedure: Follow instructions on the side
of the bag to bake your pizza crust if you want round pizza’s.
Or, use an approx half sheet baking pan 12” x 16 ½” lined with a parchment paper. But only use 3/4 of the flour to make your dough (leaving ¼ of the flour for flour for pressing or rolling out the dough). If using the baking pan (after the dough has been allowed to rest and rise for at least 30-45min) press it (or roll it) out in the pan on the parchment paper as evenly as you can to cover the entire pan surface (dusting the dough with unused flour to keep it from sticking to your hands). pre-bake the crust for 10-15min to firm it up to your liking before adding the toppings in this order:
Pizza Creation: Spread the chopped garlic on to the
pre-baked crust followed by the Parmesan Cheese, chopped sundried tomatoes, flaked Coho Salmon, about 3/4 of the pasta sauce bottle (to your liking) and last the Feta Cheese Crumbles.
Bake pizza at 375deg for another 10-15 min or until the Feta
Cheese has started to brown. Carefully side the parchment paper
out of the pan on to a cutting surface and cool the pizza for 1-2 min before cutting and serving. Some ovens may require more cooking.
Recipe created by demo chef
david shaw 9/09
Wow! That sounds way healthier than my pizza!