Today was a day that will live on in my mind for a long time to come. Today I ate stuffed crust pizza for the first time since going gluten free about a year ago. There is just something melty cheese wrapped in pizza crust that just makes me weak in the knees. After my experiences with doughs and mixes like Bob’s Red Mill, which while tasty enough, just aren’t made to roll out (or more importantly, up and over…with cheese!)
Since switching over from specific prepackaged mixes to straight Better Batter flour (which can be bought online here), who also makes a variety of mixes I’ve heard lovely things about but have yet to try, I’ve been making pizza crust with a texture like I never thought I’d have again. And you (and I both) can thank the ever delightful Nicole Hunn over at Gluten Free on a Shoestring for her Pizza Dough Recipe, which is also in her cookbook, which is amazing and hasn’t left my kitchen counter in months. Literally. I’ve cooked so many things out of there, and each has been more delicious than the last. It really changed the way I addressed my pantry and planned my cooking. Just sayin’. If you’re new to gluten freedom, or even if you’ve been doing it awhile and still buy a lot of premade gluten free specialty foods, do yourself a favor and check out her blog and/or buy that cookbook.
So to make the leap from regular old gluten free pizza is really not a big one, but I’m going to share my process with you so no one can make the excuse that they didn’t know how it was done! I started out with the standard dough recipe (see above) and rolled it out as I would for your standard pizza. (Don’t sweat it if your edges aren’t perfectly round, once you get that edge tucked in, no one will ever know!) I sprinkled a moderate ring of mozzarella and cheddar cheese about an inch or so from the edge all the way around.
Once you have it kinda all tacked up in place, make sure you go around and seal your edges to keep all the meltiness where it belongs.
Now you’re ready to blind bake (it’s a topppingless bake to make sure the crust is able to crispify), so go back to following the dough directions and bake at 400F for about 7 minutes, when you’ll be rewarded with this:
Now get to dressing that crust! Adam has a thing for pineapple on his pizza, whether or not turkey ham or turkey bacon is included in the mix, as in a more traditional Hawaiian. I’ve grown rather fond of it myself over the years, so those of you who are troubled by that, feel free to stop reading right here.
(Now look who’s judging!)
Seriously, it was delicious and I apologize for nothing.