for over a year i have tried to limit my gluten intake when it comes to food. i cant stay away from beer & bourbon (the good news is there are a lot of gluten free vodkas out there). in february of last year i didn’t feel well after having indulged in a few too many gluten filled foods. my best friend has had celiac disease for quite a few years and after telling her that i wasn’t feeling well, she suggested to take the gluten out of my diet. i did and within 3 days, i felt like that new person. i am lucky enough to not have celiac disease, but i certainly feel it if i eat a few pieces of pizza or a sub from jimmy john’s. so i cut bread, pasta & pizza out of my diet unless i think that feeling like i have a basketball in my stomach for a few days is worth it.
there are a lot of great gluten free products out there that replace pretty much anything you would crave as a gluten free eater, but the fact is they just don’t taste the same. i would like to sit here and be able to tell you that i have master gluten free baking and have magical recipes to share with the world, but the fact is… gluten free baking is TOUGH!
i just stick to things that are naturally gluten free like corn tortilla and rice products. but i have become a HUGE fan of betty crocker’s gluten free bisquick. while my waffles will never be the same as i used to be able to eat, these are pretty amazing.
one thing i dearly miss is pizza and i have found that most gluten free pizza crusts very much fall short of even tasting ok. so recently i checked out the side of the of my trusty betty crocker gluten free bisquick box and BOOM there was a recipe for pizza crust. since i wanted a thin crust this is the adapted recipe i came up with…
thin crust gluten free crust
makes 1 14×8 inch oblong pizza crust
2/3 cup gluten free bisquick mix
2 tablespoons + 2 teaspoons olive oil
1/4 cup water
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
. preheat oven to 425 degrees
. mix all of the above together
. grease baking pan with olive oil
. place dough in center of baking sheet
. spray your fingers with non stick spray (this is key) & spread dough out until its just thin enough that you know it’s not going fall apart after baking
. bake for about 12 minutes, until the center of the bottom of the crust is crispy
. take out of oven, top with whatever you’d like * & place back in oven until cheese is melted and delicious
* i used roasted fennel, ricotta (drained of liquid), grilled chicken italian sausage, red onion, fresh mozz (pressed of liquid) & parm. also the lighter on the toppings the the more likely the crust will stay crisp and not fall apart when you go to pick up a slice.