“What do you miss the most?” is often a question many Celiac and gluten- free consumers hear. I know I do. For me two things come it mind right away: A big baguette dripping with butter and PIZZA!!!!
While the perfect baguette remains elusive – the Perfect PIZZA dough recipe is HERE!!!
My process: I preheat my LODGE cast iron skillet in my oven at 450 degrees. During the preheat, I roll out the dough (11oz each) on a 12 in round of parchment sprinkled with corn meal or GFP Toasted Oat Flour. Then I pull the dough into the HOT (be careful!) cast iron ( it should come up the sides of the pan and look like a deep dish. Next – par bake for 15-17 min.
The last step – remove from oven and add toppings of choice. Put back in the over to melt cheeses, etc. And bake for 5 min.
For Personal Pizzas I par bake the dough in a small Lodge Cast Iron (my favorite) to make sweet little personal pizzas.
The I hosted 3 pizza parties with friends and relatives (where I was the only one gluten-free). The reviews were fabulous!
Somehow this simple recipe took years to perfect. Why??? I think I was over-complicating it. Then one day I tried making it with our All Purpose Flour Blend and WOW! It was perfect. When it finally came together we were all amazed.
The Recipe is super simple and the dough can be chilled and/or frozen.
And if you’re just craving a simple, crispy flat bread – before you par bake the crust – just brush it with a mixture of garlic and butter.
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