The Pizza Dilemma

Well, I had never really been a ‘Pizza Gal’ in my life.  The cheese was always too thick and greasy and it is kind of boring, crust, sauce, cheese and that is it.  But when my little girl found out that she could not eat pizza again…Dominos was her favorite, she was so sad and disappointed.   Luckily we started this venture in this day and age where Gluten Free foods are not something you just ‘might have heard about.’  In fact, I bet when you go to the store or even out to a restaurant now, you are amazed at how many gluten free foods are offered.  But today, I am just focusing on Pizza.  My goal this year was to make ‘the ultimate’ pizza crust, one that my family would just rant and rave over.  But, reality set in, and I realized that I am STILL not only dealing with 3 different taste buds but three different personalities and no matter how hard I tried, I would never come up with one pizza crust that would please them all.  Now, if you live locally, you know that Beau Jo’s makes a gluten free pizza.  They get there crust from Deby’s Bakery in Denver.  ….Gindi Cafe also makes a gluten free pizza with their crust coming from Sweet Escapes Bakery in Longmont.  As another choice, right down the street from us is the Rock Creek Pizza Dough Co. They make their own gluten free pizza crust.  And guess what?  I am really not a fan of any of these pizzas.  My daughters LOVE Rock Creek Pizza Dough Co., but really dislike Beau Jo’s.  My husband likes the Sweet Escapes pizza crust.   We are not always on the same page.  I point this out for this reason.  Going gluten free in a family of four, soon to be five, is not always easy.  Everything is not always hunky dory.   But, even when it is an uphill battle and I feel like I am fighting gravity every step of the way, I know in my heart that it is worth it.  Because every time I hear about a sick child who is on his or her 5th cold of the season, or about the child who was sent home from school again for a tummy ache or I am in a crowd and there is a kid having a nervous breakdown after eating a bag of goldfish for snack, I am grateful for our gluten free diet.  I feel like it grounds us.  I feel like it keeps us healthier.  I feel like it allows our bodies to run at 100%.  Yes, it can be inconvenient.  Yes, it is expensive; I try not to look at our food bill.  But to me, it is all worth it.  If you are considering a gluten free lifestyle, if you are hoping to get your whole family on board, please do not be discouraged.  There will be ups and downs, but in the long run, the ‘ups’ will win!

As I said earlier, pizza, even gluten free pizza out is very unimpressive to me.  So I set out to make the perfect pizza crust.  This recipe was modified and tested and retested after a friend of mine gave it to me.  She has given me many, in that we are both always looking for the perfect one.  As you can probably imagine, not all of us loved it.  Oh, well!

Gluten Free Pizza Crusts

Ingredients:

1½ cups brown rice flour
½ cup buckwheat flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1½ cups water (105-115F.)
3 tablespoons olive oil
4 egg whites at room temperature
Olive oil for spreading pizza dough

Directions:

Grease one 13-inch pizza pans, using a spray olive oil dispenser. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

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