Typically on Friday nights I like a little pizza. Last week, I was in the mood to make fresh pizza dough. I headed over to the local Giant and stood in the Gluten Free isle for a good 15 min. looking for Bob’s Red Mill Gluten Free Pizza crust mix. A’HA, I finally found it, and what does it have in it? The dreaded rice flour, like many Gluten intolerant’s, rice flour,when eaten, gives the same effect to the body as Gluten. So, I have to stay completely away from rice flour. Most Gluten Free items contain rice flour as its main ingredient but the world is getting better at using other GF flours.
So, after I achieve a
success fail on my search for GF Pizza crust mix, I head to the GF freezer section where I found Against the Grain Gourmet Gluten Free Pizza shell. I instantly grabbed it and viewed the nutritional label, seeing that it was rice flour free I happily dropped it into my basket for purchase.
As many of you know, GF products are not cheap, this crust at my local Giant cost $7.49. I ran to the dairy section and grabbed Kraft Natural shredded Motz, then, a Vidalia onion and green pepper from the produce section. (I have the sauce and pesto at home)
Later that evening I took the crust out of the freezer and placed it onto a pizza stone, added my toppings and popped the pizza in the oven at 375 degrees for about 14-18 minutes.
Tasting the crust it is sweeter than what I have eaten from Gluteno or the local pizza shop, a bonus is that it is not dry. The Pizza shell did turn out a little soggy but I think that is because of my toppings. Overall it was a nice taste and easy to prepare. I popped the extra slices in the freezer for a later date. I would suggest trying the Against the Grain Gluten Free Pizza Shell, especially if you are like me and cannot eat rice flour.
Are you Gluten Intolerant? What type of GF Pizza crust is your favorite? If your not GF, what is your favorate style of pizza?