I used to make pizza at home about once a week. Little Sis’ family has homemade pizza once a week as well – I know you’re stunned that we do something alike . However, Mr. Little Sis is a gluten genius and makes heavenly crust from scratch. My husband is funny and plays a mean guitar lick but does not make pizza crust and for some reason I don’t either. I used to use whole grain flat breads from the store and add my quick sauce, lots of fresh veggies and cheese and bake. Still a great fast option if you do gluten!
Since we can’t do gluten or dairy anymore we do not eat pizza. This makes it much harder to deny my son crappy restaurant or school pizza. I mean the kid LOVES pizza, he ought to be able to eat it sometimes, don’t you think?
I have tried a few GF crusts including using soccacia (garbanzo based crepe type thing), but although a nice meal, it doesn’t feel like pizza. I should say the crust doesn’t feel like pizza. It’s too flat – no spring. I am SO spoiled. Some people don’t have enough calories and I’m worried about spring in my dough, but there you have it. If one CAN have spring in one’s dough – and yes I feel a song coming on – then why not?
Enter Namaste Foods GF pizza crust mix. While it does include tapioca flour and arrowroot flour (pretty starchy, no fiber), the first ingredient is brown rice flour – and I’m sure it’s still better than what one gets in the school cafeteria pizza crust!
This was very easy to prepare – add water and oil, beat up for a few minutes and spread out on an oiled pizza pan (or cookie sheet in my case). The crusts baked for 20 minutes and came out looking crispy on the edges and still a bit doughy in the middle:
I topped them with my super fast tomato sauce:
1 28 oz. can fire roasted tomatoes (by all means use fresh if you have them)
1 6 oz. can tomato paste
1 large clove garlic
2 tsp. oregano
1 tsp of basil, thyme and/or rosemary if you like. I was using flavorful toppings so I just did oregano
Whiz it up in your blender.
If you don’t have a power blender like a Vita Mix, you could mince your garlic and then mix it by hand.
Spread the tomato sauce out on your crust….
Let everyone have a little input on what goes on top (making sure that the reluctant vegetable eaters are only given choices you approve of ) and put back in the oven until the ‘cheese’ melts. I used cashew cheese on half of the pizza for me and my husband and cheddar (my son’s fave – even on pizza) on the other half. Olives and bell peppers for everyone – zucchini on the other pie.
I have to say that the crust was crispy in spots and chewy in spots. It was strong enough to pick up and eat the pizza with my hands, yet there was some chew. Now the chew did not rival wheat crust, but it was at least chewy.
We ALL enjoyed it, so I’m thinking if the gluten-eating pizza lover enjoyed it, that’s a good endorsement! I may experiment to come up with my own mix from scratch, but until then, a bag of this in the pantry means I can get GF pizza on the table in about 35 minutes. That makes me feel springy all over!