After a few weeks away from my usual blogging with a vengeance, I’m back with a fresh round of recipes, products and restaurants to review. First off is my first attempt at making homemade pizza crust. Southern Prince Charming is a pizza addict. Any chance that I go out of town without him, have an evening function, or he manages to trick me, he orders pizza. He loves everything about the “heart attack delivered to your doorstep” pizza. I, however, have gained enough weight since marriage began, and am wholly committed to making homemade, healthy foods whenever possible. One SPC dietary staple is pizza crust, so I set off to find a great, nutritious crust.
On a recent adventure to Whole Foods, I did my usual ingredient inspection and came across Bob’s Red Mill Gluten-Free Pizza Crust Mix. With very simple ingredients that I think would make Nutritionista Holli Thompson proud, the mix contains only whole grain brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt (magnesium carbonate as flowing agent), guar gum. All of these things are recognizable and pronounceable! One thing missing from the mix, obviously, was gluten. I’m not allergic to gluten or opposed to gluten, but Bob and his Red Mill have an extensive line of health-conscious products, and considering healthy pizza being hard to find, so I gave it a go. I also asked myself “If SPC doesn’t know what gluten is, will he miss it in his pizza crust?”
The answer is no, SPC had no idea the mix lacked gluten, he loved it. I made the mix in 2 cake rounds for lack of a pizza pan. After following the directions on the back of the package, I placed the sticky dough into both pans, sprayed nonstick spray onto the back of a measuring cup, and evened out the dough. One ended up thicker in consistency, one ended up with a crunchier crust, so there was something for everyone. Seeing as I’m not a terribly huge fan of pizza sauce, I used jarred pesto as my base, topping it with jarred sun-dried tomatoes and freshly grated cheese. The taste was wonderful, and it was also surprisingly filling! Another bonus: it kept so well in the refrigerator that I was able to take it to work for lunch the next day. The mix was relatively easy to make, just be sure that you set aside enough time to allow the dough to rise, which took about twenty minutes. All in all, this is a mix I will definitely be using in the future, experimenting with, and recommending to family and friends.