Pizza Crust and Bread - One fabulous recipe!

Pizza Crust and Bread - One fabulous recipe!

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-AWWE5QOuqWs/UPhSHMwQ-iI/AAAAAAAACNw/LyAJF7lmpU/s1600/pizza+crust.1.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="498" src="http://1.bp.blogspot.com/-AWWE5QOuqWs/UPhSHMwQ-iI/AAAAAAAACNw/LyAJF7lmpU/s640/pizza+crust.1.cpy.JPG" width="640" //a/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: large;"bspan style="color: #134f5c;"~ ~Pispan style="font-size: large;"span style="font-size: large;"zza/span Crust~ ~/span/span/b/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-oA3qZOTa0o0/UPhSqMXhwvI/AAAAAAAACN4/ED2Pke0MBLQ/s1600/GF+Bread.8.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="454" src="http://3.bp.blogspot.com/-oA3qZOTa0o0/UPhSqMXhwvI/AAAAAAAACN4/ED2Pke0MBLQ/s640/GF+Bread.8.cpy.JPG" width="640" //a/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: large;"bspan style="color: #134f5c;"~ ~Bread~ ~/span/b/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"spanspan style="font-size: large;"bspan style="color: #134f5c;"One Fabulous Recipe/span/b/span/span/divdiv style="text-align: center;"spanbspan style="color: #134f5c;"from a href="http://glutenfreegirl.com/how-to-make-gluten-free-breadsticks/" target="blank"Gluten Free Girl and the Chef/a/span/b/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" This post is dedicated to all the pioneer's of learning to live and cook gluten free...specifically, a href="http://glutenfreegirl.com/how-to-make-gluten-free-breadsticks/" target="blank"Gluten Free Girl and the Chef/a./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I've been watching what I eat and following a specific diet plan since January 2nd to lose a few pounds before heading on vacation to a beach destination.  Scary thought of putting a swimsuit on after enjoying all the goodies during the holidays!  Eeeeek!/span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"On this particular diet you are allowed 2 grissini breadsticks for a snack or 3 melba rounds.  Whelp, that's not going to work for me.  Gluten Free Pretzels were a substitute...which I really like anyway - especially a href="http://www.snydersofhanover.com/Products/Cid/9/Prid/318/" target="blank"Snyder's of /aa href="http://www.snydersofhanover.com/Products/Cid/9/Prid/318/" target="blank"Hanove/ar brand...better than the regular./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"But I wondered if I could make a good gluten free breadstick(?)/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Dr. Google I went...and Gluten Free Girl pops up with a recipe AND aa href="http://www.youtube.com/watch?v=M-ryEfMXEm4" target="blank" video/a on how to make them!  Yipppeee!/span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Her video is terrific with step-by-step instructions and a i"don't worry about it/ii"/i tone to the whole process.  Love the simplicity of her method./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I watched her video a few times to get the hang of making her dough.  While watching and seeing her 'snap' the breadsticks in half...all I could think of was PIZZA CRUST!!  That would make the perfect pizza crust!/span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"But I had to wait until I lost those few pesky pounds...no pizza on this diet./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"When the scale allowed...pizza it was! /span/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" I've been craving a pizzeria style pizza for quite a while.  We found a new pizza place near our home that delivers gluten free pizza, which was sooo exciting!!!  I anticipated a real hand-made crust being delivered to our door!  Yippee!!  But...once I opened the box, I knew it wasn't freshly made.  Oh goodness, don't get me wrong...I still love the convenience of being i"normal"/i for a night by ordering pizza for delivery...especially for Mr. Spinner.  He orders a regular pizza so he is happy, and we both eat our pizza right out of the box...it's the simple things.  The pizza was good, but I think the experience was more fun than anything!  I'm easily pleased. Teehee./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"The next day I c/spanspan style="color: #134f5c;"alled the pizza place to ask what their GF crust is and apparently they /spanspan style="color: #134f5c;"use a frozen crust from a gluten free bakery.  I'm familiar with this frozen crust as I've heard of a few other restaurants using it as well.  It's pretty good, but not great for delivery as by the time it gets to our front door there isn't anything crisp about it.   /span/spanspan style="font-size: small;"br //span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"So!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I was now on a mission to make Gluten Free Girl's breadstick recipe into a pizza crust.span style="font-size: small;"  /span/span/span/spanbr /spanspan style="font-size: small;"span style="color: #134f5c;"span style="font-size: small;"The flour blend I used in thspan style="font-size: small;"is recipe was /spana href="http://www.amazon.com/gp/product/B000EVKHNA/ref=aslisstl?ie=UTF8&tag=glute035-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EVKHNA" target="blank"Gluten Free Pantry All Purpose /aFlour.  You can also make your own span style="font-size: small;"blend, the recipe is a href="http://www.glutenfreespinner.com/2012/12/all-purpose-gf-flour-blend.html" target="blank"here/a./span/span /span/spanspan style="font-size: small;"br //span/span/divdiv style="text-align: left;"spanspan style="font-size: small;"br //span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"The a href="http://www.youtube.com/watch?v=M-ryEfMXEm4" target="blank"video Gluten Free Girl /ahas posted is very descriptive with regard to how the dough should look and feel, which is so helpful!  After spending the time making so many gluten free breads, cakes, muffins, cookies, pastries, etc. you definitely get to know the feel of gluten free batter.  Shauna explains what you should look for with regard to the thickness and moisture content in her breadstick batter.  I'm posting pictures of my dough after blending and after rising./span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://4.bp.blogspot.com/-lk8G27HMG7Q/UPha3wnsMRI/AAAAAAAACOw/tA54pdCRNxw/s1600/pizza+crust.3.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="483" src="http://3.bp.blogspot.com/-HJ-v653cT1o/UPhaxf7HYJI/AAAAAAAACOo/9vCBGzWDxs/s640/pizza+crust.2.cpy.JPG" width="640" /img border="0" height="426" src="http://4.bp.blogspot.com/-lk8G27HMG7Q/UPha3wnsMRI/AAAAAAAACOw/tA54pdCRNxw/s640/pizza+crust.3.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"It really is exciting.  I could barely wait the time to start 'playing' with the dough./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Her secret ingredient is Psyllium Husks. /span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I used powdered Psyllium because it's what I already had.  I bought it awhile ago hearing it was necessary in gluten free baking.  Hmm....this is the first recipe where it's been listed.  Since Shauna used 3 Tbsp of the husks, I only used 1 Tablespoon figuring the powder would measure differently.  And it was perfect./span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://2.bp.blogspot.com/-1FyajWwZ2c/UPhgxZ0Vi0I/AAAAAAAACPs/iK6YZkzceI/s1600/pizza+crust.4.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="408" src="http://2.bp.blogspot.com/-1FyajWwZ2c/UPhgxZ0Vi0I/AAAAAAAACPs/iK6YZkzceI/s640/pizza+crust.4.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Here's the crust rolled out and shaped into a pizza!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I figured I would need to pre-bake the crust to have it crispy, so I sprinkled a little span style="font-size: small;"P/spanarmesan cheese and Italian seasoning over the crust before baking./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I baked it 400 degrees for 12 minutes./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Did I mention how excited I was??/span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://4.bp.blogspot.com/-XUQE9gNtRk/UPhhYS5Ej5I/AAAAAAAACP0/raqnIPmBmgY/s1600/pizza+crust.6.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="482" src="http://4.bp.blogspot.com/-XUQE9gNtRk/UPhhYS5Ej5I/AAAAAAAACP0/raqnIPmBmgY/s640/pizza+crust.6.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"  /span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Here it is pre-baked before the toppings.  YUM!  Look at the cool ridge around the crust...just like a pizzeria!!  (hehehe)/span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://2.bp.blogspot.com/-dnwV-GNixfk/UPhhsmNhrUI/AAAAAAAACP8/VRrF-LCci5c/s1600/pizza+crust.9.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://2.bp.blogspot.com/-dnwV-GNixfk/UPhhsmNhrUI/AAAAAAAACP8/VRrF-LCci5c/s640/pizza+crust.9.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" I added the sauce..../span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://2.bp.blogspot.com/-ZDiJDHk-Kbk/UPhh2cN7ZXI/AAAAAAAACQE/rBX0QTBbzE8/s1600/pizza+crust.5.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="466" src="http://2.bp.blogspot.com/-ZDiJDHk-Kbk/UPhh2cN7ZXI/AAAAAAAACQE/rBX0QTBbzE8/s640/pizza+crust.5.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" Then all the yummy toppings.  One thing I will do differently next time is not use so many peppers and onions.  They contain so much moisture, I think the crust would have stayed crisper had I not added so many (less is more!).  Next time...just cheese, pepperoni, and onions. OhhhYaaa!/span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://4.bp.blogspot.com/-HXrtKqn7s20/UPhim8MUryI/AAAAAAAACQQ/QzW7zQAl0dE/s1600/pizza+crust.8.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://4.bp.blogspot.com/-HXrtKqn7s20/UPhim8MUryI/AAAAAAAACQQ/QzW7zQAl0dE/s640/pizza+crust.8.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" This is before I baked the pizza...see...lots of toppings!  I put the cheese on first because I like my pepperoni and onions to get crispy by being on top./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://1.bp.blogspot.com/-zUeUHjpkRLU/UPhYbOSTXGI/AAAAAAAACOc/zC6f-L83syk/s1600/pizza+crust.10.cpy.pizza.2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="440" src="http://1.bp.blogspot.com/-zUeUHjpkRLU/UPhYbOSTXGI/AAAAAAAACOc/zC6f-L83syk/s640/pizza+crust.10.cpy.pizza.2.jpg" width="640" //a/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"And this is it after baking.  400 degrees for about 14 minutes. /span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"YUMMMMY!!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"It. was. so. good./span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://1.bp.blogspot.com/-DIp4CXXUwDc/UPhjbguPUVI/AAAAAAAACQw/NKflXfQ8loI/s1600/pizza+crust.11.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://1.bp.blogspot.com/-DIp4CXXUwDc/UPhjbguPUVI/AAAAAAAACQw/NKflXfQ8loI/s640/pizza+crust.11.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"br //span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I posted the picture above because you have to see the crust close-up.  Thin, airy, light, crispy yet a little chew...really really good.  I can see now how good the breadsticks must be!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://4.bp.blogspot.com/-yPRGbT5g6g/UPhj9CD93jI/AAAAAAAACRU/bdYCqxBCIrA/s1600/GF+bread.6.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="414" src="http://4.bp.blogspot.com/-yPRGbT5g6g/UPhj9CD93jI/AAAAAAAACRU/bdYCqxBCIrA/s640/GF+bread.6.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" And I haven't forgotten about the bread...I had leftover dough as the recipe makes a lot.  It's easily stored in the refrigerator until you are ready to use.  Cool huh?  So the next day I rolled out the dough and formed into a round loaf and put it into a olive oil rubbed stoneware casserole dish.  I sprinkled a little Parmesan cheese on top for a crust and a few sesame seeds too.  I let it rise again covered with a towel before baking./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I baked it at 350 for about 45 minutes.  It rose beautifully and came out of the stoneware with a little crust on the edges.span style="font-size: small;"span style="font-size: small;"/span/span/span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://2.bp.blogspot.com/-jgxTREj9Zfg/UPhljsO9AFI/AAAAAAAACR4/ZVtuBpGZjWk/s1600/GF+bread.1.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://2.bp.blogspot.com/-jgxTREj9Zfg/UPhljsO9AFI/AAAAAAAACR4/ZVtuBpGZjWk/s640/GF+bread.1.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;" I couldn't wait to slice it...but we all know that we have to be patient with gluten free bread...it must rest and cool before cutting!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Finally...I cut off the end.  It. was. perfect./span/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Just a little smear of butter and I dove in for the first bite.  YUMMM!/span/span/span/divdiv style="text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"spanspan style="font-size: small;"a href="http://2.bp.blogspot.com/-lTbQyRfamTQ/UPhmNqI4nqI/AAAAAAAACSA/ia3u2E0srV8/s1600/GF+Bread.3.cpy.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="432" src="http://2.bp.blogspot.com/-lTbQyRfamTQ/UPhmNqI4nqI/AAAAAAAACSA/ia3u2E0srV8/s640/GF+Bread.3.cpy.JPG" width="640" //a/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"    /span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"But I didn't stop there...the next slice was with butter and honey...mmmmm./span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"Thank you again, Shauna...for your continued expertise in creating the most challenging gluten free food of all...bread.  You did it!!/span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"I will be making span style="font-size: small;"the breadsticks next time...they must be amaspan style="font-size: small;"zing./span/span /span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"br //span/span/span/divdiv style="text-align: center;"spanspan style="font-size: small;"ispan style="color: #134f5c;"XO Mary/span/i/span/span/divdiv style="text-align: center;"br //divdiv style="text-align: center;"spanspan style="font-size: small;"span style="color: #134f5c;"span style="font-size: small;"span style="font-size: small;"span style="font-size: small;"span style="font-size: small;"Find the a href="http://glutenfreegirl.com/how-to-make-gluten-free-breadsticks/" target="_blank"recipe and video/a here./span/span/span/span/span/span/span/divdiv style="text-align: center;"/divdiv style="text-align: center;"/divdiv style="text-align: center;"br //divdiv style="text-align: center;"/div

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