With EoE, Allergies, Asthma and a G-Tube

New Pizza Crust! Wheat free, egg free

Nathan found and perfected his homemade pizza crust. I will admit, it is yummy if you like a thin crust. I was currently using a flat bread recipe for Gage’s pizza crust. I was ok but really tasted like flat bread and not pizza crust. So, we decided we would try Nathan’s new recipe using Bob’s Red Mill Gluten Free all purpose flour.

1 envelope of dry yeast

1/2 teaspoon sugar

3/4 cup lukewarm water

1-3/4 cups Bob’s Red Mill Gluten Free al purpose flour

1/2 teaspoon salt.

Pre-heat oven to 400

1. Combine the yeast, sugar and water. Mix then let sit for 8 min.

2. Combine the flour and salt.

3. Pour the yeast mixture into the dry mixture.

4. It’s not like dough usually is. I don’t knead it like Nathan’s original recipe.

5. Wipe crisco or oil on a pizza pan or cookie sheet.

6. Spread the “dough” around on the sheet in a thin layer. Then bake until the edges are browning.

7. Top with toppings then bake until done.

You can top the dough then bake it but it comes out a little chewy. I have also baked some then threw it in the freezer to have on hand. Thaw it for about 10 min. on the counter then top with toppings and bake it.

February 3, 2012 Posted by | Gage's allergies, LIVING, What's for dinner | , , , , , , , | Leave a comment


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