Pamela’s Gluten Free Pizza Crust

This is dedicated to my wonderful curly-haired family. Love you all!

A weekend in May found me back in my Midwest hometown. It was the first weekend in a few years that my sisters and I were all together. We tried to make the best of a stressful weekend.

A preface to this is that we all come from a bad gut family. Making a meal that works with every gut can be a challenge. On the menu for a home cooked Saturday night meal was wheat-free/gluten-free pizza. The one sticking point is it had to taste good. You may ask how this is possible. Thank the bad-gut lords that smile on us, that there are now numerous companies and aisles of grocery stores devoted to bad-gut, allergy crazed families.

Pamela’s baking mixes and finished products are a great asset to the hypoallergenic food network. We used Pamela’s wheat free bread mix to make the pizza dough. The recipe for chewy pizza crust, found on the side of the package is as follows:


Chewy Pizza Crust

1 bag Pamela’s Wheat-Free Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup oil
1-1/2 cups warm water

Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough

Dough makes two – 12 to 14-inch crusts.

Combine Pamela’s Wheat-Free Bread Mix, yeast packet, oil and water (no eggs are used).

With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Our mixer decided not to perform for us. We were able to mix it by hand easily.

We also chose to add Trader Joes Pasta Seasoning Blend.

Pour 1/2 dough onto greased cookie sheet or pizza pan (for added texture sprinkle corn meal on pan). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. This mixture is pretty gloopy and sticky. It will never get to be pizza hut style dough. Check out N’s beautifully manicured nails!

Let sit for 1 hour. It just barely rises.

Add your sauce and other toppings. We made up a sauce of canned chopped tomatoes, spices, sautéed shallots and garlic, and some jarred sauce. We used a combination of fresh mozzarella, goat milk gouda, and some “parmesan like cheese” found in the depths of my parents generously stocked fridge.

Bake in a preheated 375º oven for 25 to 30 minutes on a lower rack. Dough will puff when baking. For a crispier crust bake at 400º.

We finished off the finished pizza with some drizzled on truffle oil. Yum!
In the future, I would pre-bake the crusts for 15-20 minutes and then add the toppings. Our crusts were a bit under done. The crust did taste good, a little sweet though. We were impressed with the results and I would consider playing around with it further.


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