In article
>,
ImStillMags > wrote:

> I googled around for gluten free recipes and finally settled on buying
> a mix. I bought the Namaste pizza crust mix. The package says
> it makes two 14" pizzas.
>
> I followed the directions for mixing for one crust. Instead of
> making one 14" pizza, I lined baking
> sheets with parchment paper and spread the mix out into 5 small rounds
> like flatbreads.
>
> Baked them according to the directions on the package.
>
> For dinner Saturday night I did one flatbread with carmelized onions
> and feta cheese and one with
> garlic oil, spinach , red onion, cherry tomatoes and mozarella. The
> other three are in the fridge, I'll
> do other stuff with them this week.
>
> The crust mix is not bad. The Namaste has italian herbs in the mix
> and they give the crust some flavor which makes up for the lack of
> yeast and flour taste you are used to.
>
> I'm still going to experiment around with gluten free combos.

Here's the one I use.

1/2 cup each potato, chickpea, tapioca and brown rice flours
1 teaspoon salt
1 teaspoon vegetable gum (either guar gum or xanthan gum, depending on
whatever's easier to get/cheaper)
1 Tablespoon baking powder
1 Tablespoon oil
up to 1 cup water

Mix the dry ingredients. Add oil and water and mix to a firm, non-sticky
dough. (If you need to add more flour that's okay, I tend to add brown
rice but that's my choice.)

Makes 2 12-inch pizzas, or one bigger one.

If I'm making pizza just for me, I make a half-sized batch. I don't see
any reason why the shaped, unbaked dough couldn't be frozen, though.

Miche

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