Adaptations to DIY Gluten-Free Mix™–Pizza Crust

This blog post is inspired by two of our sister gluten-free bakers.  I am so happy to hear from them and to get their feedback especially on the DIY gluten-free pizza mix.  The first comment and update was from Kim B.  She mentioned that the previous pizza mix used one envelope of yeast and my original recipe said 1 Tablespoon of yeast.  I have been baking with yeast for so many years that I forgot that not everyone has a jar of yeast in the refrigerator!  Plus, one Tablespoon is equal to 3 teaspoons and one envelope is only 2 1/4 teaspoons, so there could have been a problem.  Both Kim B and I have made the DIY pizza crust mix with the envelopes and had good results.  So I have corrected the original recipe to say you can use either and get good results.  With the envelope , you might have to let it rise for a slightly longer time because there is less yeast doing the work!  Another idea that Kim B sent in her email was to use the back of a firm spatula sprayed with olive oil to press the dough into the pizza shape.  Great idea!  By the time I am there, I’m already hungry for pizza and any way that makes it easier is a plus to me!  By the way, Kim B MPH, RD, LD is a nutritionist and she knows a thing or two about living a gluten-free life!  Thank you to Kim B for contributing to this post!  I hope to hear from you again.

The second contributor for this post is Kathy K.  She sent me an email telling me how she uses the DIY pizza mix to make focaccia!  What a great idea.  It makes sense that most of the ingredients are the same and then she adds some more herbs to really bump up the flavors.  Garlic oil to replace olive oil, if you have it helps too.  She lets it rise in an 8-inch round baking pan and brushes the top with olive oil, sprinkles lots more herbs and tops it with 2 kinds of shredded cheese!  Sounds wonderful to me–so, of course, I made it too!  It makes a great bread for with soups or for dipping in oil and balsamic vinegar.  Yummy!  Here is the full recipe–let me know if you make this and how you and your family liked it, please.

DIY Gluten-Free Pizza Crust Mix as Focaccia Bread
 
Ingredients
Dry Mix
  • 1 bag DIY Gluten-Free Pizza Crust mix
Preparation
  • ½ tablespoon yeast or one envelope yeast for thicker crust (use quick acting or bread machine yeast)
  • ¾ cups warm water (should be 105-110 degrees--a warm hand washing temp)
  • ½ tablespoon garlic oil (or regular olive oil)
  • 11/2 teaspoons crushed dried rosemary (divided--1 teaspoon in dough and ½ teaspoon in topping)
Topping
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ cup grated Parmesan Cheese
Instructions
Preparation
  1. Place dry mix in the bowl of a standing mixer. Add yeast and 1 teaspoon rosemary and mix on low to blend. Measure hot water from tap or heat for 30 seconds in a microwave. Must be 105-110 degrees. I check with an instant read thermometer. Add the oil to the water. Turn on the mixer to low and slowly pour the liquid into the dry ingredients. When the dough pulls away from the sides, turn off the mixer. With a rubber spatula, make sure all the flour is mixed into the dough.
  2. Preheat oven to 375 degrees F and grease an 8-inch round baking pan. I also placed a round of parchment in the bottom of the pan and greased that. Place dough in baking pan. Cover and set on the warming stove top for about 20 minutes to allow dough to rise. When ready to bake, sprinkle top with spice mix of basil, remaining rosemary and salt. (Topping) Bake for about 15 minutes.
  3. Open oven and sprinkle Parmesan cheese on top (final Topping). Bake an additional 15 minutes until golden brown. Serve warm as is or with balsamic and olive oil for dipping.
Notes
This recipe was submitted by one of our readers.  Thanks Kathy K for the tasty idea!

Thank you so much, Kathy K, for your contribution.  You really got me thinking and I came up with two more recipes that use the DIY pizza crust mix to start.  They are Cheesy Breadsticks and Fig and Onion appetizer.   I have been making a variation of this recipe using slices of gf bread as the base with shredded cheeses and herbs sprinkled on top.  They are good but starting and making them with the DIY pizza mix took them to new heights!  I usually serve these with a salad meal or a soup meal.  They just add something rich and chewy to complete the menu.  Here is my recipe for cheesy breadstick.  I think they are delicious.  I hope you do too!

DIY Gluten-Free Pizza Crust Mix as Cheesy Breadsticks
 
Ingredients
Dry Mix
  • 1 bag DIY Gluten-Free Pizza Crust mix
Preparation
  • 1½ teaspoon garlic powder
  • ½ tablespoon yeast or one envelope yeast for thicker crust (use quick acting or bread machine yeast)
  • ¾ cups warm water (should be 105-110 degrees--a warm hand washing temp)
  • 1½ tablespoon olive oil, divided (1/2 tablespoon in dough, 1 tablespoon brushed on top before baking)
Topping
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
Instructions
Preparation
  1. Place DIY Gluten-Free pizza crust mix in bowl of stand mixer. Add yeast and garlic powder. Turn mixer on low and blend dry ingredients. Measure warm water. Be sure it is 105-110 degrees. Add ½ tablespoon olive oil to water. Turn on the mixer to low and slowly pour the liquid into the dry ingredients. When the dough pulls away from the side, turn off the mixer. With a rubber spatula be sure all the flour is mixed into the dough. Cover and let rest for 5 minutes.
  2. Preheat oven to 450 degrees F. Prepare a baking sheet by oiling or use a baking mat. Place dough on baking pan and pat into a rectangle about 10-inches by 8-inches. Brush top with remaining tablespoon of oil. Sprinkle with both cheeses and the seasoning. Lightly press into the top of the dough.
  3. Bake for 6-8 minutes or until cheese is golden brown. Cut dough in half along the longer side. Cut each of the halves into 6 pieces. You will have 12 cheesy breadsticks. Serve warm with pizza sauce as a dip.

 

Finally, we often eat a light meal for dinner, so I often make an appetizer or two and call it dinner.  I used to make this appetizer and serve it on crackers.  However, I often find store bought g-f crackers to be flat tasting, so I started making the base with the DIY pizza crust mix.  It worked out great and tasted even better!  While this is an easy recipe, I recommend that you cook the onions the day before you want to make it (or at least in the morning).  Caramelizing onions takes time and patience, but they are so delicious it is worth the effort.  They give a rich, sweet flavor to this appetizer.  As always, I hope you will try any of these recipes, and let me know what you think!

DIY Gluten-Free Pizza Crust Mix as Fig and Onion Appetizer
 
Ingredients
Dry Mix
  • 1 bag DIY Gluten-Free Pizza Crust mix
Preparation
  • ½ tablespoon yeast or one envelope yeast for thicker crust
  • ¾ cups warm water (should be 105-110 degrees--a warm hand washing temp)
  • 2½ tablespoons olive oil, or oil of your choice, divided (1/2 tablespoon for dough, 1 tablespoon for caramelizing onions and 1 tablespoon for cheese spread)
  • 1 cup coarsely chopped onion, carmalized (carmalize onions before preparing the crust and let cool)
  • 2 cloves garlic, chopped
  • 6oz cream cheese, at room temp
  • 1 teaspoon fresh, minced thyme (or ¼ teaspoon dried thyme)
  • 6-8 dried figs, chopped
  • 6 thin slices prosciutto, chopped
  • 1 cup shredded mozzarella & provolone cheese
Preparation- Optional
  • Drizzle with balsamic reduction, if desired
Instructions
Preparation
  1. Very first thing or the day before, caramelize the onions. They should be in ½-inch dice (quite large). In a skillet heat 1 tablespoon of olive oil over medium high heat. Add onions and stir often until transparent, about 2 minutes. Reduce the heat to medium-low and cook for about 30 minutes until they reach a deep golden brown. Add garlic and set aside to cool.
  2. On day to serve, prepare crust. Place dry ingredients in standing mixer. Add yeast and mix on low. Measure warm water and be sure it is at the right temperature. Add oil to water. With the mixer on low add the liquid into the dry ingredients. When the dough pulls from the sides, turn off the mixer. Let dough rest for 5 minues.
  3. Preheat oven to 425 degrees F. Prepare a baking sheet with oiled parchment or use a baking sheet. Press dough into a rectangle about 10 x 12-inches. Bake in oven 8-10 minutes or until golden brown.
  4. In a small bowl, beat cream cheese, thyme and 1 tablespoon of olive oil until well blended. Spread over warm crust. Top with caramelized onions, diced figs and chopped pieces of prosciutto. Sprinkle wit shredded cheese. Bake 6-10 minutes or until cheese is melted and golden. Drizzle with balsamic reduction, if desired. Cut into 20-24 small squares and serve warm.

Again, I thank Kim B and Kathy K for reaching out to work with me.  I appreciate their input and hope to hear from them again with such great ideas.  I appreciate all the gluten-free bakers who email me with ideas and questions.  It is rewarding to talk with people out there who are also trying to to eat healthy but not boring just because their health requires them to be gluten-free.  Enjoy!

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