This just in…

Pizza. Real Pizza? really? annnnnnnnd desert? wow.

For a long time I made my own “dough” for pizza, but it was super sticky and gummy and didn’t bake all that well. Hard to deal with and so we just didn’t have pizza very often. We missed pizza.

Then we purchased a rice and potato crust that was wonderful as a pizza base, but that company went out of business. Drat. Back to the recipe files. Let’s just say that the sticky-gummy-bleck that didn’t really work was a problem as the only solution I had at the time, and I was overjoyed to find yet another company that sold frozen pizza crusts already to make into dinner. And then, they went out of business.  (I am sensing a trend here)

Which, of course, leads me back to the recipe file. EXCEPT THIS TIME I messed with the flour blend ratio. VIOLA! we actually had edible pizza at home. 

This recipe made so much dough, however, that I made 1/2 of it into the pizza dinner (that everyone actually ate)…. and the other 1/2 I made into cinnamon rolls. 

It was great in both recipes. Go figure.

While the pizza is baking, make the rolls – sprinkle with golden raisins, brown sugar and cinnamon – and let them rise so that they go into the oven just as the pizza is finished, that way the oven is all ready to go.

===Baked the pizza for 10 min, then added toppings and baked another 15 min at 400.

===Baked the cinnamon rolls for at least 25 minutes, maybe more at 400 degrees – your mileage may vary. Also drizzled them with powdered sugar glaze for yummy decorative purposes.

Dough Recipe

  • 5 3/4 C gluten free flour blend**
  • 1 T xanthan gum
  • 1 1/4 tsp salt
  • 1/3 C oil
  • 1 T vinegar
  • I replace all eggs with flax meal and water, the recipe calls for 5 egg whites….which I replaced and it works out just fine.
  • proof the yeast: 1 C warm water + 1 1/2 T yeast + 1 1/4 T sugar
add additional water if needed
**GF FLOUR BLEND that actually worked!
2 C brown rice flour
2 C tapioca starch
1/2 C coconut flour
1 1/4 C potato starch

Comments are closed.