Pamela’s Gluten Free Pizza Recipe
1 bag of the bread mix makes about 2 12 – 14 inch pies. The recipe calls for an optional dose of Italian herbs and/or fresh rosemary along with grated cheese. I think these are a must! Sounds delicious.
The crunchy and chewy crusts both use no eggs in the recipes so it’s good for you vegans out there as well! The only difference between the crunchy and chewy versions that I can see is in the baking instructions. For the chewy gluten free pizza you bake with the toppings on in a preheated 375º oven for 25 to 30 minutes on a lower rack. For the crunchy gluten free pizza you bake without the sauce on a hot pizza stone (or cookie sheet), then put the toppings on and bake a few more minutes.
Here are few reviews I found from Amazon discussing the gluten free pizza recipes..
* I didn’t even think to try to make pizza crust with it, as we were using a mix specifically for pizza crust from another popular gluten-free brand, which I didn’t really like (too light and thick like a deep dish, but without flavor). I just tried Pamela’s bread mix for pizza crust and it was amazing. Not too thick and a bit chewy just like "real" pizza crust. I did add the italian spices which are optional but suggested in the directions, and it was wonderful. The first decent pizza we’ve had since we’ve been gluten-free!
* With celiacs, pizza is my most-missed food and this mix makes the best gluten-free pizza crust I’ve ever had for much cheaper than restaurant pizzas. Pamela’s makes great gluten-free products that are too expensive at my local grocery store, but by ordering in bulk from amazon, pricing is very reasonable.
* We made pizza dough out of this mix (thin Crust) and it was great even other members of the family who do not have to eat GF enjoyed it.
* Since going gluten/wheat-free about 2 months ago, I have not had my very favorite food = pizza. Today I planned ahead and made the crust with Pamela’s mix. I don’t have a heavy duty mixer, so I just stirred it by hand with a wooden spoon for 3 minutes (the directions say to stir with the mixer on medium speed for 3 minutes). It turned out just fine. I used cooking spray on a large rectangular insulated cookie sheet and it browned nicely and didn’t stick at all (even though my oven usually runs hot and burns). After I topped it I put it back in the oven for 10 minutes, and then slid it off off the cookie sheet directly on to the rack to crisp up a bit. It tasted great, although if I could criticize at all it was a little on the sweet side for pizza crust, but it was still great and satisfied my pizza craving.