Comments on: gluten-free veggie pizza http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza The Art and Science of Healthy Living Wed, 24 Apr 2013 21:47:06 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Melissa http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-18178 Melissa Sun, 20 May 2012 12:58:52 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-18178 Wow, thank you for this recipe. I (and everyone else, I'm sure) appreciate you taking the time to write it out. It sounds great. I much prefer thin crusts, so I'll give this a try! Wow, thank you for this recipe. I (and everyone else, I’m sure) appreciate you taking the time to write it out. It sounds great. I much prefer thin crusts, so I’ll give this a try!

]]> By: Khalid http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-18169 Khalid Sun, 20 May 2012 07:28:26 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-18169 Here's a recipe I found (and modified slightly). I've been GF for a year, and am still learning. Baking with GF flours is always an experiment, and it certainly helps to keep xanthan gum on hand (helps mimic gluten in some things, and reduce the unavoidable crumbliness of it all).3c Gluten Free Flour (I use Bette Hagman's recipe for Gluten Free Mix)4 tsp Dried Yeast1/2 tsp sugar1 tsp salt1 1/2 tbsp canola or olive oil1 egg (this I added as the dough was very crumbly otherwise you might want to try 1-2tsp of xanthan gum if you have it)Combine yeast, sugar and 3 tablespoons of warm water in a small bowl and set aside until foaming. Sift the flour and slat into a large bowl. In a separate bowl mix together 1c warm water and the oil, then pour into a well in the dry ingredients along with yeast mixture. Mix together with wooden spoon until all combined. [This is where we realized it needed a little more fluid, so we added a splash of water and an egg].Turn dough out onto lightly floured surface and knead until smooth. Cover and set aside in a warm place for about 1hr, until doubled in size.Punch down dough, knead lightly. Divide dough into 2 portions, and form onto 2 10 3/4inch pizza trays.Add toppings and all that yummy stuff. Bake at 425F for approximately 20min.The crust came out thin (which we really enjoyed) it wasn't your traditional pizza dough consistency, though the xanthan gum may help add a little chewiness to it.Hope this works out for you! Here’s a recipe I found (and modified slightly). I’ve been GF for a year, and am still learning. Baking with GF flours is always an experiment, and it certainly helps to keep xanthan gum on hand (helps mimic gluten in some things, and reduce the unavoidable crumbliness of it all).3c Gluten Free Flour (I use Bette Hagman’s recipe for Gluten Free Mix)4 tsp Dried Yeast1/2 tsp sugar1 tsp salt1 1/2 tbsp canola or olive oil1 egg (this I added as the dough was very crumbly otherwise you might want to try 1-2tsp of xanthan gum if you have it)Combine yeast, sugar and 3 tablespoons of warm water in a small bowl and set aside until foaming. Sift the flour and slat into a large bowl. In a separate bowl mix together 1c warm water and the oil, then pour into a well in the dry ingredients along with yeast mixture. Mix together with wooden spoon until all combined. [This is where we realized it needed a little more fluid, so we added a splash of water and an egg].Turn dough out onto lightly floured surface and knead until smooth. Cover and set aside in a warm place for about 1hr, until doubled in size.Punch down dough, knead lightly. Divide dough into 2 portions, and form onto 2 10 3/4inch pizza trays.Add toppings and all that yummy stuff. Bake at 425F for approximately 20min.The crust came out thin (which we really enjoyed) it wasn’t your traditional pizza dough consistency, though the xanthan gum may help add a little chewiness to it.Hope this works out for you!

]]> By: Beth http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-10015 Beth Tue, 14 Dec 2010 03:00:03 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-10015 Wow. These look so, so yummy. And healthy. Can't WAIT to try (and I will, for sure -- can't resist a good gluten-free pizza recipe). Wow. These look so, so yummy. And healthy. Can’t WAIT to try (and I will, for sure — can’t resist a good gluten-free pizza recipe).

]]> By: Melissa http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8506 Melissa Sat, 25 Sep 2010 17:15:13 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8506 Kim, I'd really rather make everything from scratch myself, but sometimes life makes that difficult! During those times, I do like to pull out an Udi's from the freezer and load it up with veggie goodness. And beets are perfect on pizza. Of course, I've been a beet girl from birth so I eat them on everything! Thanks for the comment, Kim. I appreciate it. Kim,

I’d really rather make everything from scratch myself, but sometimes life makes that difficult! During those times, I do like to pull out an Udi’s from the freezer and load it up with veggie goodness.

And beets are perfect on pizza. Of course, I’ve been a beet girl from birth so I eat them on everything!

Thanks for the comment, Kim. I appreciate it.

]]> By: Melissa http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8505 Melissa Sat, 25 Sep 2010 17:12:37 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8505 Alta, Hey, every time I visit your blog, I get hungry! So, we're even. =) Alta,

Hey, every time I visit your blog, I get hungry! So, we’re even.

=)

]]> By: Melissa http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8504 Melissa Sat, 25 Sep 2010 17:12:01 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8504 Shirley, Yes, those "leafy" type ingredients burn quickly, so I always put them on the bottom to protect them a bit. Yes, isn't the FUZZ video wonderful. I love that guy (Gil Hedley). His book is entertaining as well. Good stuff and an important reminder to de-fuzz daily. =) Shirley,

Yes, those “leafy” type ingredients burn quickly, so I always put them on the bottom to protect them a bit.

Yes, isn’t the FUZZ video wonderful. I love that guy (Gil Hedley). His book is entertaining as well. Good stuff and an important reminder to de-fuzz daily.

=)

]]> By: Kim @ Cook It Allergy Free http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8495 Kim @ Cook It Allergy Free Fri, 24 Sep 2010 16:27:46 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8495 Melissa, I do not know which of the two sounds better! They both sound so so awesome! I am also the queen of using up all the leftover veggies for random pizza concoctions! And we LOVE those Udi's crusts. Because more nights than not, I do not feel like making my own hand-made crusts! I will have to use some of these ideas. Beets on a pizza sound perfect! Melissa, I do not know which of the two sounds better! They both sound so so awesome! I am also the queen of using up all the leftover veggies for random pizza concoctions! And we LOVE those Udi’s crusts. Because more nights than not, I do not feel like making my own hand-made crusts! I will have to use some of these ideas. Beets on a pizza sound perfect!

]]> By: John http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8486 John Fri, 24 Sep 2010 04:54:09 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8486 Recently tried a Redbrick Pizza Gluten-Free pizza in Ventura on my way home from a trip. I live in Orange County, CA but, the Redbricks here said they don't have it yet. So far, it's the best G-Free pizza I've tasted. Unfortunately, the only choices around here right now are Z-Pizza and BJ's which are OK but, not great. I really must say, the Redbrick pizza was the best I've had so far that I've been craving it ever since. Now I don't want to eat any other pizzas anymore. UGHHHH. Recently tried a Redbrick Pizza Gluten-Free pizza in Ventura on my way home from a trip. I live in Orange County, CA but, the Redbricks here said they don’t have it yet. So far, it’s the best G-Free pizza I’ve tasted. Unfortunately, the only choices around here right now are Z-Pizza and BJ’s which are OK but, not great. I really must say, the Redbrick pizza was the best I’ve had so far that I’ve been craving it ever since. Now I don’t want to eat any other pizzas anymore. UGHHHH.

]]> By: Alta http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8423 Alta Sun, 19 Sep 2010 18:13:18 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8423 This makes me really hungry! This makes me really hungry!

]]> By: Shirley @ gfe http://www.glutenfreeforgood.com/blog/gluten-free-veggie-pizza/comment-page-1#comment-8393 Shirley @ gfe Fri, 17 Sep 2010 15:12:40 +0000 http://www.glutenfreeforgood.com/blog/?p=4733#comment-8393 Oh, I think these look absolutely scrumptious, Meliss! Even the before versions. Just to clarify per your notes, putting the raddichio on first keeps it from burning? Is that because it's covered by other goodies, which slows its cooking time. BTW, I had no idea that cooking it would reduce its bitterness. Antioxidant goodness ... I'm all for it. Drinking a great antioxidant smoothie as we speak. :-) I just watched the Fuzz video a little while ago, so I'm off to comment on that post next. I had to immedately go de-fuzz after watching it! xo, Shirley Oh, I think these look absolutely scrumptious, Meliss! Even the before versions. Just to clarify per your notes, putting the raddichio on first keeps it from burning? Is that because it’s covered by other goodies, which slows its cooking time. BTW, I had no idea that cooking it would reduce its bitterness. Antioxidant goodness … I’m all for it. Drinking a great antioxidant smoothie as we speak. :-)

I just watched the Fuzz video a little while ago, so I’m off to comment on that post next. I had to immedately go de-fuzz after watching it!

xo,
Shirley

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