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canadave
Joined: 16 May 2008
Posts: 53
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 Posted: Tue May 20, 2008 11:03 am Post subject: pizza sauce? |
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Hi all,
I'm originally from New York City, born and raised, which should give you an immediate clue how much I love pizza. I spent years perfecting a perfect pizza dough recipe, which of course now goes right out the window with the rest of the gluten.
So, I've made it my personal quest to come up with some sort of GF alternative for a truly outstanding pizza crust--either a crust that can be used for traditional pizza, or even just a really good bagel recipe that I can put sauce and cheese on....as long as I can put the sauce and cheese with some kind of "crust" or "bread" that doesn't make me curse my affliction, I'll be a happy camper 
First a simple question though. I read somewhere that you can't top GF pizza crusts with pizza sauce, because the sauce gets absorbed into the crust due to lack of gluten? Is that really true? If it is, how do you pizza-loving folks handle the issue? Surely sauce has gotta be in there somewhere
Thanks!
Dave |
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cruelshoes
Joined: 23 Sep 2005
Posts: 2550
Location: Washington State
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| Posted: Tue May 20, 2008 11:19 am Post subject: |
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Are you talking about topping an unbaked pizza crust with sauce? That probably wouldn't work too well because GF pizza crust dough is more like a batter than a dough ball that you might be used to. You mix it up and kind of glop it on the greased pizza pan and spread it out with a spatula or moistened hands (You don't roll out most GF pizza dough, with the exception of Chebe). Then par bake it according to the recipe instructions and top with sauce and toppings. If you topped it with sauce before pre-baking for a bit, you would probably end up with a mess.
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-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork
A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt |
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canadave
Joined: 16 May 2008
Posts: 53
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| Posted: Tue May 20, 2008 11:22 am Post subject: |
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Oh Yes, that's what I meant. Thanks for clearing that up.
OK, let me ask this then--I used to make my pizza by stretching out the dough on a wooden pizza peel, then sliding the dough into my oven on a pizza stone. Can I par-bake the pizza crust to "firm it up" as you say, then put sauce and cheese on it, then transfer it from the pan onto the pizza stone? |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 702
Location: Maine
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| Posted: Tue May 20, 2008 11:26 am Post subject: |
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Dave- A lot of people here (myself included) love a product called Chebe for their pizza crust. It really is good. Even my NGF husband loves it. I have also used Carol Fenster's crust from her book Gluten-Free Quick and Easy, and like it a lot. I am waiting for a pizza mix that I ordered on- line to arrive. It's from a company called Domata Living Flours. I'll let you know how it comes out. It's supposed to make a crust that you can roll out, just like a regular pizza crust. Here's their link.
http://www.domatalivingflour.com/ordergfcfflourhere
| Quote: | | First a simple question though. I read somewhere that you can't top GF pizza crusts with pizza sauce, because the sauce gets absorbed into the crust due to lack of gluten? Is that really true? If it is, how do you pizza-loving folks handle the issue? |
Most people pre-bake their crust a little to deal with the issue of soggy crust. You can also cook your sauce down a little or add some tomato paste to thicken it a little. And, I've found that you need to use a little less sauce.
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Steph |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 702
Location: Maine
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| Posted: Tue May 20, 2008 11:31 am Post subject: |
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| Quote: | | OK, let me ask this then--I used to make my pizza by stretching out the dough on a wooden pizza peel, then sliding the dough into my oven on a pizza stone. Can I par-bake the pizza crust to "firm it up" as you say, then put sauce and cheese on it, then transfer it from the pan onto the pizza stone? |
I think that would work just fine. However, you will probably need to buy a new stone and peel because of CC.
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Steph |
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canadave
Joined: 16 May 2008
Posts: 53
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| Posted: Tue May 20, 2008 11:34 am Post subject: |
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Thanks Steph for the info.
Problem with the Chebe stuff and many of the other "good" GF mixes and ingredients is that these online suppliers either don't ship to Canada, or have exorbitant shipping fees to Canada  That is a really discouraging, discouraging thing.
Oh well....at least we get a tax break on this stuff. |
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cruelshoes
Joined: 23 Sep 2005
Posts: 2550
Location: Washington State
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| Posted: Tue May 20, 2008 11:34 am Post subject: |
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| canadave wrote: | | Can I par-bake the pizza crust to "firm it up" as you say, then put sauce and cheese on it, then transfer it from the pan onto the pizza stone? |
Yes, you can definitely do this. Make sure you grease whatever pan you are using to par bake it on, however. I use my biggest cookie sheet lined with a silicone baking sheet. No sticking that way. You can even par-bake them and freeze them to pull out of the freezer whenever you need one.
Chebe is popular with several on our board, but I do not like it much for pizza crust. just personal taste, I guess.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork
A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt |
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Kathie
Joined: 27 Jan 2006
Posts: 755
Location: Florida
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| Posted: Tue May 20, 2008 12:30 pm Post subject: |
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| canadave wrote: | Thanks Steph for the info.
Problem with the Chebe stuff and many of the other "good" GF mixes and ingredients is that these online suppliers either don't ship to Canada, or have exorbitant shipping fees to Canada That is a really discouraging, discouraging thing.
Oh well....at least we get a tax break on this stuff. |
Kinnikinnick makes a pizza crust mix and they are a Canadian company. I have the mix but haven't tried it yet. I have used their pre-made pizza crusts and they are good for a quick pizza without all the fuss.
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CD by Biopsy 3/25/88 |
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canadave
Joined: 16 May 2008
Posts: 53
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| Posted: Tue May 20, 2008 12:44 pm Post subject: |
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Thanks Kathie--when you get around to trying the mix, would you mind posting your review of it? I'd be very interested in knowing how good it is.
Thanks,
Dave |
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Kathie
Joined: 27 Jan 2006
Posts: 755
Location: Florida
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| Posted: Tue May 20, 2008 2:29 pm Post subject: |
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oops duplicate 
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CD by Biopsy 3/25/88
Last edited by Kathie on Tue May 20, 2008 2:30 pm; edited 1 time in total |
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Kathie
Joined: 27 Jan 2006
Posts: 755
Location: Florida
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| Posted: Tue May 20, 2008 2:30 pm Post subject: |
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| canadave wrote: | Thanks Kathie--when you get around to trying the mix, would you mind posting your review of it? I'd be very interested in knowing how good it is.
Thanks,
Dave |
It won't be any time soon, I ran into some cholesterol problems a few months back and I still have 10 pounds to loose, between that and the fat content of pizza its not on my list of things I get to do. 
For what its worth the make some of the best pre-made breads out there and their donuts and oreo type cookies are to die for.
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CD by Biopsy 3/25/88 |
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ostrich
Joined: 30 Mar 2006
Posts: 4170
Location: Nebraska
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| Posted: Wed May 21, 2008 7:14 am Post subject: |
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| Kathie wrote: | | Kinnikinnick makes a pizza crust mix and they are a Canadian company. I have the mix but haven't tried it yet. I have used their pre-made pizza crusts and they are good for a quick pizza without all the fuss. |
DH and I use the pre-made 7" pizza crusts. Their Canadian store is over here. Right now I simply don't have the time or the energy to make crusts "from scratch". The pre-made ones are OK, though nothing like the NY pizza you grew up on. They're more thick and fluffy. We use them as "emergency dinners".
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I lie below, you float above
In the pretty white ships that I am dreaming of |
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Torrey
Joined: 11 Apr 2005
Posts: 925
Location: Hawthorne, NJ
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| Posted: Wed May 21, 2008 8:45 am Post subject: |
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The Whole Foods by me has a lot of frozen pizza crusts...there was a brown rice one that was pretty terrible, but now that the store carries A LOT of the Whole Foods Bakehouse items, they now have their own GF frozen crusts...has anyone tried those? I may have to get one and try it out.
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~Torrey
August 24, 1975
GF BD July 12, 2004 |
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