Encouraged by my recent taste test of the Pizzaiolo Gluten Free Pizza I was fuelled to again try making GF pizza at home. For this lover of Italian food who was quite used to whipping up traditional flour pizza at any time, it’s something really missing from my life. Not just the eating… the act of making.
Sometimes I feel like I’ve landed on a new planet. But I’m learning to adjust…
Having already tried this product with some success, mainly due to my then-novice status, I decided to give it another go. So glad I did…
Much like when attempting anything new, I’ve found I must remember patience. And focus. And to remember that after many years, the rules have changed – in that when cooking for myself, it’s no longer with regular flour. While I can, if necessary, consume small amounts of it, boy-oh-boy, I pay for it later in digestive distress. ‘Nuff said.
Keeping the toppings simple, and using what I had, I went with half sauce & bocconcini and the other half with zucchini, which I should have sautéed beforehand, but ‘rescued’ with a drizzle of extra virgin olive oil, partway through cooking.
The verdict…? Until I find a suitable recipe to make my own GF pizza dough, this just might be my go-to; with both flavour and texture enough to make GF pizza enjoyable – at a much more reasonable cost than shelling out close to $20 for a small pie, I’ve found my solution. For now…
* use a stand mixer
* spread the dough out on parchment paper, then transfer to your baking pan to rise
* move quickly when spreading out the sticky dough – it starts to set fast
* when covering the dough for it’s rise, don’t let the wrap sit directly on the dough as it will stick
* the directions don’t say, but I’ve found that pre-baking the crust for about 10 minutes until it starts to set, keeps it from being doughy in the middle