Pizza With Crucial Arthur Flour’s GF Pizza Crust Combination – A Review

King Arthur Flour GF Pizza Crust Mix – Baked and Topped with Mozzarella, Chopped Tomato, Garlic, Basil and Parmesan

A Review of King Arthur Flour GF Pizza Crust Mix – Baked and Topped with Mozzarella, Chopped Tomato, Garlic, Basil and Parmesan

Tempting, aromatic pizza is always hard to resist, especially with my favorite toppings on it.  Sometimes though, I’ve found that gluten-free pizza crust leaves a lot to be desired.  When I made King Arthur Flour’s GlutenFree Pizza Crust Mix, I found wonderful flavor and texture to satisfy my high hopes and even my husband’s tastes as well.  He’s been known to drive far to find a particular pizza, fresh from the pizzeria’s oven.    When I made this, he said, “This is actually pretty good!” while he ate two slices of it. He likes his pizza without any basil, and he didn’t care for the Parmesan on top, saying it was too “crumbly.”  I like both the basil and the Parmesan.  The package of King Arthur Flour mix will make two 12” thin-crust or one 14” thick-crust pizza, so there’s plenty to make some pizza both ways.

King Arthur Flour’s Gluten-Free Pizza Crust Mix
 

18 Ounce package King Arthur Flour Gluten Free Pizza Crust Mix

1 1/4 Cups Water, lukewarm (95 deg.F.)

4 Tablespoons Oil

3 Large Eggs, at room temperature

Directions:

Follow package directions as shown here:
1.  Whisk yeast into pizza mix.
2.  Stir the water, oil, and eggs into the dry ingredients until just combined, then beat at medium-high speed for at least 3 minutes.  Allow the dough to sit covered for 30 minutes.
3.  Stir to deflate dough and divide in half.
4.  Preheat oven to 400 deg.F.  With wet fingers, pat each piece of dough into a 12″ circle on a well-oiled baking sheet; wetting your fingers is essential to keep the dough from sticking to them and tearing as you spread it out.  Allow dough to rise for 30 minutes.
5.  Bake for 10 minutes.  Remove from oven and top as desired.  Return to oven and bake for 5 to 10 minutes more until bottom is browned and toppings are cooked.
Yield: two 12″ round thin-crust (1/4″) pizzasTo make one thick-crust pizza, pat all of the dough into a 14″

Pizza With Crucial Arthur Flour’s GF Pizza Crust Combination – A Review

Tags: celiac, celiac disease, coeliac, gfree, gluten intolerance, gluten sensitivity, gluten-free, gluten-free nutrition, gluten-free recipe, gluten-free recipes, wheat-free

Posted in gluten-free meals