Monday, January 21, 2013
Using Bob's Red Mill Gluten Free Pizza Crust Mix....for the first time.
the mix is pretty wonderful....but I wasn't sure enough with it to make a thin crust.
This is rustic pizza....with fresh mozzarella, fresh basil and fresh Roma tomatoes. Ready for the oven....it is baked directly on the oven rack....not on the metal pan.
Coming out of the oven with a pizza peel.
It was pretty good....the crust could have been thinner, as in Udi's frozen gluten free pizza crusts.
I will probably choose the frozen ones for future pizza, but think that Bob's Red mill mix could make wonderful cinnamon rolls and other gluten free yeast breads....maybe even be used for the dough in the Gooey butter cake recipe about which I just posted!