Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 So we tried something new for dinner this weekend. One thing that bothers me about homemade gf pizza crusts, is that no matter how thin you make the crust, no longer how long you pre-cook them, they are always soggy in the middle. And of course, they take quite a bit of time, when you really want a quick, fun meal. Then there's the fact that my son has to take half of the toppings off before he eats it! So here's what I did. I mixed up some of Carrie's Master Mix http://gingerlemongirl.blogspot.com/2008/02/successful-gluten-free-master-baking\ ..html (sub tapioca flour for the milk powder to make dairy free/vegan), threw it on my cast-iron griddle and threw it in the oven. I pulled out a few toppings and sauce, warmed them a bit if necessary, and put them on the table. When the crust was cooked (15 min or so) I cut it up, and we had supper. Everybody grabbed a piece of crust, topped it with sauce, and added whatever toppings they wanted. We don't use any kind of cheese, so there were no issues over melting cheese. You could use a cheesy sauce, if you wanted to, but I don't bother with that. We had the advantages of a quick pizza, nice crunchy crust because nothing had a chance to soak into it, everybody got to top their own with whatever combination they liked (and could top each one differently, which is lots of fun). If there are folks in your family who can't do nightshades, or you just want to try something different, you could offer a variety of sauces - pesto, roasted squash, nomato, whatever. If you have enough, you can slap some fruit conserves on a piece for dessert (I'll admit I had one with pbj). It all worked out quite brilliantly for such a simple idea. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 The only time I've had a soggy pizza crust is by putting too much sauce on it, otherwise I've never had any problems. You might also try a baking stone , pdw <pdworkman wrote: > > So we tried something new for dinner this weekend. One thing that > bothers me about homemade gf pizza crusts, is that no matter how thin > you make the crust, no longer how long you pre-cook them, they are > always soggy in the middle. And of course, they take quite a bit of > time, when you really want a quick, fun meal. Then there's the fact > that my son has to take half of the toppings off before he eats it! > > So here's what I did. I mixed up some of Carrie's Master Mix > http://gingerlemongirl.blogspot.com/2008/02/successful-gluten-free-master-baking\ ..html > (sub tapioca flour for the milk powder to make dairy free/vegan), > threw it on my cast-iron griddle and threw it in the oven. I pulled > out a few toppings and sauce, warmed them a bit if necessary, and put > them on the table. When the crust was cooked (15 min or so) I cut it > up, and we had supper. Everybody grabbed a piece of crust, topped it > with sauce, and added whatever toppings they wanted. We don't use any > kind of cheese, so there were no issues over melting cheese. You > could use a cheesy sauce, if you wanted to, but I don't bother with > that. > > We had the advantages of a quick pizza, nice crunchy crust because > nothing had a chance to soak into it, everybody got to top their own > with whatever combination they liked (and could top each one > differently, which is lots of fun). If there are folks in your family > who can't do nightshades, or you just want to try something different, > you could offer a variety of sauces - pesto, roasted squash, nomato, > whatever. If you have enough, you can slap some fruit conserves on a > piece for dessert (I'll admit I had one with pbj). > > It all worked out quite brilliantly for such a simple idea. > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 what a great idea! I have been having issues with our soggy crust and have tried par baking it to see if that would help, but that made it worse! I think we will have to try undressed pizza next time. So glad you shared! Julie , pdw <pdworkman wrote: > > So we tried something new for dinner this weekend. One thing that > bothers me about homemade gf pizza crusts, is that no matter how thin > you make the crust, no longer how long you pre-cook them, they are > always soggy in the middle. And of course, they take quite a bit of > time, when you really want a quick, fun meal. Then there's the fact > that my son has to take half of the toppings off before he eats it! > > So here's what I did. I mixed up some of Carrie's Master Mix > http://gingerlemongirl.blogspot.com/2008/02/successful-gluten-free- master-baking.html > (sub tapioca flour for the milk powder to make dairy free/vegan), > threw it on my cast-iron griddle and threw it in the oven. I pulled > out a few toppings and sauce, warmed them a bit if necessary, and put > them on the table. When the crust was cooked (15 min or so) I cut it > up, and we had supper. Everybody grabbed a piece of crust, topped it > with sauce, and added whatever toppings they wanted. We don't use any > kind of cheese, so there were no issues over melting cheese. You > could use a cheesy sauce, if you wanted to, but I don't bother with > that. > > We had the advantages of a quick pizza, nice crunchy crust because > nothing had a chance to soak into it, everybody got to top their own > with whatever combination they liked (and could top each one > differently, which is lots of fun). If there are folks in your family > who can't do nightshades, or you just want to try something different, > you could offer a variety of sauces - pesto, roasted squash, nomato, > whatever. If you have enough, you can slap some fruit conserves on a > piece for dessert (I'll admit I had one with pbj). > > It all worked out quite brilliantly for such a simple idea. > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 With the gf pizza crust recipe I use, it says to bake for 20 min, then add ingredients, and then back another 20 minutes. I've never had a soggy crust once! Nicole On Thu, Jan 29, 2009 at 6:17 PM, Julie Shusterman < julie.shusterman wrote: > what a great idea! I have been having issues with our soggy crust > and have tried par baking it to see if that would help, but that made > it worse! I think we will have to try undressed pizza next time. > So glad you shared! > > Julie > > > --- In <%40>, > pdw <pdworkman > wrote: > > > > So we tried something new for dinner this weekend. One thing that > > bothers me about homemade gf pizza crusts, is that no matter how > thin > > you make the crust, no longer how long you pre-cook them, they are > > always soggy in the middle. And of course, they take quite a bit of > > time, when you really want a quick, fun meal. Then there's the fact > > that my son has to take half of the toppings off before he eats it! > > > > So here's what I did. I mixed up some of Carrie's Master Mix > > http://gingerlemongirl.blogspot.com/2008/02/successful-gluten-free- > master-baking.html > > (sub tapioca flour for the milk powder to make dairy free/vegan), > > threw it on my cast-iron griddle and threw it in the oven. I pulled > > out a few toppings and sauce, warmed them a bit if necessary, and > put > > them on the table. When the crust was cooked (15 min or so) I cut > it > > up, and we had supper. Everybody grabbed a piece of crust, topped > it > > with sauce, and added whatever toppings they wanted. We don't use > any > > kind of cheese, so there were no issues over melting cheese. You > > could use a cheesy sauce, if you wanted to, but I don't bother with > > that. > > > > We had the advantages of a quick pizza, nice crunchy crust because > > nothing had a chance to soak into it, everybody got to top their own > > with whatever combination they liked (and could top each one > > differently, which is lots of fun). If there are folks in your > family > > who can't do nightshades, or you just want to try something > different, > > you could offer a variety of sauces - pesto, roasted squash, nomato, > > whatever. If you have enough, you can slap some fruit conserves > on a > > piece for dessert (I'll admit I had one with pbj). > > > > It all worked out quite brilliantly for such a simple idea. > > > > Pam > > > > > Quote Link to comment Share on other sites More sharing options...
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