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.

On May 9, 9:52*am, 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.

Forgot the link for the product.

http://www.namastefoods.com/products...gory_Id=1&Id=8

On May 9, 9:59*am, ImStillMags > wrote:


so...does anyone here have a recipe for a gluten free piza crust they
would like to share?-

On May 9, 6:35*pm, Christine Dabney > wrote:

>
> Seriously, check out her site. *She has won awards. * She is not
> vegan, nor dairy free... *She has really good food, with lots and lots
> of flavor. *Her husband is a chef.


I did check it out Christine....thanks for that heads up. Finally
someone who thinks like I do about gluten free
or very low gluten. I'm not interested in stuff that tastes like
dirt. I think you can be pretty much gluten free and have flavor as
well.

since i am allergic to so much, i figure if i don't have a bad reaction its
on the menu, Lee
"ImStillMags" > wrote in message
...
On May 9, 6:35 pm, Christine Dabney > wrote:

>
> Seriously, check out her site. She has won awards. She is not
> vegan, nor dairy free... She has really good food, with lots and lots
> of flavor. Her husband is a chef.


I did check it out Christine....thanks for that heads up. Finally
someone who thinks like I do about gluten free
or very low gluten. I'm not interested in stuff that tastes like
dirt. I think you can be pretty much gluten free and have flavor as
well.

On Mon, 9 May 2011 09:52:35 -0700 (PDT), 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.

We have a son who is gluten intolerant so it's always tough to find
something to make when he comes to visit.
I came across this recipe recently which I haven't tried yet but will
next time he's here. Sounds interesting.
http://www.examiner.com/low-carb-in-...h-its-wow-gold
or http://tinyurl.com/2fpxrv2

Ross

On May 11, 11:55*am, Ross@home wrote:
>
> We have a son who is gluten intolerant so it's always tough to find
> something to make when he comes to visit.
> I came across this recipe recently which I haven't tried yet but will
> next time he's here. Sounds interesting.http://www.examiner.com/low-carb-in-...r-pizza-crust-...
> orhttp://tinyurl.com/2fpxrv2


Hmmmmm...does sound interesting. But the amounts used in the recipe
are tiny....sould like it would make, at most, a 6 inch pizza, if
that. I wonder if scaling the recipe up would change it much.

"Storrmmee" > wrote in message
...
> DH's sister find one you can get down, then make it again adding
> something.

The trick with a GF crust is to add some good olive oil to the top and then
plenty of seasoning. I use the pizza seasoning from American Spice but you
can just use Italian seasoning if you don't have that.

On Wed, 11 May 2011 12:58:17 -0700 (PDT), ImStillMags
> wrote:

>On May 11, 11:55*am, Ross@home wrote:
>>
>> We have a son who is gluten intolerant so it's always tough to find
>> something to make when he comes to visit.
>> I came across this recipe recently which I haven't tried yet but will
>> next time he's here. Sounds interesting.http://www.examiner.com/low-carb-in-...r-pizza-crust-...
>> orhttp://tinyurl.com/2fpxrv2
>
>
>Hmmmmm...does sound interesting. But the amounts used in the recipe
>are tiny....sould like it would make, at most, a 6 inch pizza, if
>that. I wonder if scaling the recipe up would change it much.

The site says "Makes 4, 1-slice servings. Can be doubled for a larger
pizza".
Maybe it's a typo, should perhaps be Makes 4, 1-bite servings.
I intend to quadruple the recipe and make 2 pizzas.

Ross.

note taken, will be maybe making this for sil in future, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> DH's sister find one you can get down, then make it again adding
>> something.
>
> The trick with a GF crust is to add some good olive oil to the top and
> then plenty of seasoning. I use the pizza seasoning from American Spice
> but you can just use Italian seasoning if you don't have that.
>

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

--
Electricians do it in three phases

On May 11, 12:58*pm, ImStillMags > wrote:


.. Sounds interesting.

http://www.examiner.com/low-carb-in-...r-pizza-crust-...

> > orhttp://tinyurl.com/2fpxrv2
>


> Hmmmmm...does sound interesting. * But the amounts used in the recipe
> are tiny....sould like it would make, at most, a 6 inchpizza, if
> that. * I wonder if scaling the recipe up would change it much.


Well I tried that cauliflower pizza crust just now. I'm eating it
while I post.
It's not bad at all...in fact it is quite good. Yay !

I doubled ther recipe and it made a nice fairly thin 12 inch pizza.
You can actually pick the slices up to eat them.

I added a little parmesan to the recipe both inside the 'dough' and
sprinkled on the silpat before I
pressed the dough out to a pizza shape.
I used pizza sauce, Isernio's chicken Italian sausage, bacon, parmesan
and mozarella for toppings
and finished it under the broiler. Quite good.

On May 14, 6:06*pm, ImStillMags > wrote:
> On May 11, 12:58*pm, ImStillMags > wrote:
>
> . Sounds interesting.
>
> http://www.examiner.com/low-carb-in-...r-pizza-crust-...
>
> > > orhttp://tinyurl.com/2fpxrv2
>
> > Hmmmmm...does sound interesting. * But the amounts used in the recipe
> > are tiny....sould like it would make, at most, a 6 inchpizza, if
> > that. * I wonder if scaling the recipe up would change it much.
>
> Well I tried that cauliflower pizza crust just now. * I'm eating it
> while I post.
> It's not bad at all...in fact it is quite good. * Yay !
>
> I doubled ther recipe and it made a nice fairly thin 12 inch pizza.
> You can actually pick the slices up to eat them.
>
> I added a little parmesan to the recipe both inside the 'dough' and
> sprinkled on the silpat before I
> pressed the dough out to a pizza shape.
> I used pizza sauce, Isernio's chicken Italian sausage, bacon, parmesan
> and mozarella for toppings
> and finished it under the broiler. * Quite good.



and, like an idiot, I forgot to take a picture to share with you all.

On Wed, 11 May 2011 14:55:19 -0400, Ross@home wrote:

>We have a son who is gluten intolerant so it's always tough to find
>something to make when he comes to visit.
>I came across this recipe recently which I haven't tried yet but will
>next time he's here. Sounds interesting.
>http://www.examiner.com/low-carb-in-...h-its-wow-gold
>or http://tinyurl.com/2fpxrv2
>
>Ross

I have a sister and a niece who are strict vegan. Is there a way to
use something other than the egg to create the binding effect and hold
the cauliflower together?

On May 15, 9:44*am, Landon > wrote:
> On Wed, 11 May 2011 14:55:19 -0400, Ross@home wrote:
> >We have a son who is gluten intolerant so it's always tough to find
> >something to make when he comes to visit.
> >I came across this recipe recently which I haven't tried yet but will
> >next time he's here. Sounds interesting.
> >http://www.examiner.com/low-carb-in-...r-pizza-crust-...
> >orhttp://tinyurl.com/2fpxrv2
>
> >Ross
>
> I have a sister and a niece who are strict vegan. Is there a way to
> use something other than the egg to create the binding effect and hold
> the cauliflower together?

You could use a couple of tablespoons of ground flax seed mixed with
hot water to make a slurry, it gets very
sort of slimy and is a good binder. The cheese is a good binder as
well.

I just took all the ingredients and put them in my cuisinart and
pulsed till I got the proper consistency. Way
easier than the methodology in the recipe. I didn't use the fennel, I
used an Italian herb blend I had on hand.

I might use some zucchini as well the next time I make this. I'm
thinking a chicken, spinach, mushroom and feta with a bit of oilive
oil and garlic for the sauce topping would be really good as well.
I didn't use more that three or four tablespoons of the red pizza
sauce, I didn't want the crust to get soggy. It worked very well.
Lots of possibilities here.

It's really low carb for those who are low carbing it.

On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
> wrote:

>On May 15, 9:44*am, Landon > wrote:
>> On Wed, 11 May 2011 14:55:19 -0400, Ross@home wrote:
>> >We have a son who is gluten intolerant so it's always tough to find
>> >something to make when he comes to visit.
>> >I came across this recipe recently which I haven't tried yet but will
>> >next time he's here. Sounds interesting.
>> >http://www.examiner.com/low-carb-in-...r-pizza-crust-...
>> >orhttp://tinyurl.com/2fpxrv2
>>
>> >Ross
>>
>> I have a sister and a niece who are strict vegan. Is there a way to
>> use something other than the egg to create the binding effect and hold
>> the cauliflower together?
>
>You could use a couple of tablespoons of ground flax seed mixed with
>hot water to make a slurry, it gets very
>sort of slimy and is a good binder. The cheese is a good binder as
>well.
>
>I just took all the ingredients and put them in my cuisinart and
>pulsed till I got the proper consistency. Way
>easier than the methodology in the recipe. I didn't use the fennel, I
>used an Italian herb blend I had on hand.
>
>I might use some zucchini as well the next time I make this. I'm
>thinking a chicken, spinach, mushroom and feta with a bit of oilive
>oil and garlic for the sauce topping would be really good as well.
>I didn't use more that three or four tablespoons of the red pizza
>sauce, I didn't want the crust to get soggy. It worked very well.
>Lots of possibilities here.
>
>It's really low carb for those who are low carbing it.
>

Thanks! They don't eat cheese either, being strict vegan. I'll try the
ground flax seed.

I swear, it's hard to put recipes together for them. I eat everything,
so making things that are strict vegan is very difficult for me. I
don't know how they can eat well without *any* of the animal products
or byproducts.

I'm trying to make recipes that they would enjoy when they come to my
place and we all eat. It's important to me that they feel comfortable
in my home and at my table.

On Sun, 15 May 2011 12:44:35 -0400, Landon > wrote:

>I have a sister and a niece who are strict vegan. Is there a way to
>use something other than the egg to create the binding effect and hold
>the cauliflower together?

I have no experience with this recipe, but many years ago I worked up a FAQ
on egg replacers. The suggestions still work today. See:

http://gfrecipes.com/eggrepl.txt

Don. http://paleofood.com/kitchen-equipment.htm (e-mail at page bottom).

On Sun, 15 May 2011 15:38:15 -0400, Don Wiss >
wrote:

>On Sun, 15 May 2011 12:44:35 -0400, Landon > wrote:
>
>>I have a sister and a niece who are strict vegan. Is there a way to
>>use something other than the egg to create the binding effect and hold
>>the cauliflower together?
>
>I have no experience with this recipe, but many years ago I worked up a FAQ
>on egg replacers. The suggestions still work today. See:
>
>http://gfrecipes.com/eggrepl.txt
>
>Don. http://paleofood.com/kitchen-equipment.htm (e-mail at page bottom).

Thanks Don. I've saved the file.

soy cheese and tofu, which is really cheese imho can be subbed for a lot...
not to the "health" of the vegan diet....as with any eating regime if you
eat enough calories, and combine foods correctly, monitor intake to see
where you might be lacking and use supplements carefully it works... i could
do vegetairan easily if we weren't considering nealth... wouldn't care for
vegan, but for me it wouldn't work health wise, without eating red meat a
couple of times a week i really suffer... wish i didn't have to don't care
for it all that much...

Lee
"Landon" > wrote in message
...
> On Sun, 15 May 2011 09:58:28 -0700 (PDT), ImStillMags
> > wrote:
>
>>On May 15, 9:44 am, Landon > wrote:
>>> On Wed, 11 May 2011 14:55:19 -0400, Ross@home wrote:
>>> >We have a son who is gluten intolerant so it's always tough to find
>>> >something to make when he comes to visit.
>>> >I came across this recipe recently which I haven't tried yet but will
>>> >next time he's here. Sounds interesting.
>>> >http://www.examiner.com/low-carb-in-...r-pizza-crust-...
>>> >orhttp://tinyurl.com/2fpxrv2
>>>
>>> >Ross
>>>
>>> I have a sister and a niece who are strict vegan. Is there a way to
>>> use something other than the egg to create the binding effect and hold
>>> the cauliflower together?
>>
>>You could use a couple of tablespoons of ground flax seed mixed with
>>hot water to make a slurry, it gets very
>>sort of slimy and is a good binder. The cheese is a good binder as
>>well.
>>
>>I just took all the ingredients and put them in my cuisinart and
>>pulsed till I got the proper consistency. Way
>>easier than the methodology in the recipe. I didn't use the fennel, I
>>used an Italian herb blend I had on hand.
>>
>>I might use some zucchini as well the next time I make this. I'm
>>thinking a chicken, spinach, mushroom and feta with a bit of oilive
>>oil and garlic for the sauce topping would be really good as well.
>>I didn't use more that three or four tablespoons of the red pizza
>>sauce, I didn't want the crust to get soggy. It worked very well.
>>Lots of possibilities here.
>>
>>It's really low carb for those who are low carbing it.
>>
>
> Thanks! They don't eat cheese either, being strict vegan. I'll try the
> ground flax seed.
>
> I swear, it's hard to put recipes together for them. I eat everything,
> so making things that are strict vegan is very difficult for me. I
> don't know how they can eat well without *any* of the animal products
> or byproducts.
>
> I'm trying to make recipes that they would enjoy when they come to my
> place and we all eat. It's important to me that they feel comfortable
> in my home and at my table.