There are a few pizza dough mix out there that are free of gluten and there are a number of general gluten flour is mixed well. I found Bob's Red Crust Pizza Mill Gluten Free Mix to be a real winner. The instructions are simple. All you need is 2 eggs, a little water and a little olive oil. You will not be able to pull and twist is in the air, if you these skills, as it lacks some of the elasticity of a rich gluten flour. However, it has a good pizza dough.
I have some tips to make a good crust with this mixture. First, use the ambient temperature to heat some water so it does not knock the yeast. Second, consider using wax paper with a layer of olive oil or canola oil in it to help spread the dough. This helps keep the dough from sticking to hands constantly. You can try using wet hands, but that technique did not work well for me. Third, consider sprinkle the dough with a little Italian seasoning to add some real flavor.
Nutritional information shows that sodium is reasonable, decent protein, and 4 grams of fiber by this blend of bark per serving is good. Furthermore, this mixture of iron pizza dough without gluten free milk is at a beneficial level. Of course, it is a non-heme iron is not absorbed as well as iron from animal sources. However, vitamin C enhances iron absorption, and there is a good amount of vitamin C provided by the sauce and peppers I added.
The star of the show for this pizza is the cheese dairy free Daiya. This cheese substitute is one of the very rare alternative cheese without milk and vegan actually melts. If you used really without milk cheese in the past, you know how amazing it is to find a cheese that tastes good and melts! It does not melt in the same degree as traditional Mozzarella, but it is definitely the best substitute Mozzarella've found to use as a pizza topping.
The nutritional information on this show cheese substitute a nutrient profile similar to traditional Mozzarella, except in regard to the content of protein and calcium, which are lower in the product Daiya. This was expected, given the list of ingredients. Sodium is reasonable and free of cholesterol while providing just a little saturated fat. There are some fiber provided as well, which is something you will not see in traditional milk-based cheeses. Overall, this is a great choice except in one respect: the cost. I paid $ 5.89 for a cup 2 (8 oz) bag. This is about twice the price of traditional Mozzarella and seems a little high to me. I found this in our local town market, so you could probably find another market town, Kroger and King Soopers stores.
It would be possible to make this a vegan pizza besides being dairy-free and gluten-free using a vegan egg substitute for the crust and, of course, vegan ingredients with vegan gravy. However, as we are not vegetarians, I chose the sausage and garlic Prego pasta sauce. This sauce is gluten-free and dairy-free corn free. The sausage in this sauce is in the shape and size of marbles standard, which is a perfect size for a meat sausage stuffing. Since the sausage is in the sauce, you do not have to worry about cooking greasy sausage separately. This is a time saver if you want sausage on your pizza.
Since this is the pasta sauce and not specifically for the pizza, I like to use our mill Italian seasoning to add a little more robust flavor. Depending on the brand of pizza sauce to compare this with, you should find that option Prego pasta sauce is lower the sugar too. Of course, the ideal option would be to make a sauce for pizza fresh from whole foods, but not everyone has the time or ability to do this. Focusing on the production of a dairy-free gluten-free pizza is probably enough to worry about for the first time to do this.
The rest of the process is really easy. Just add the sauce, you can be generous with the cheese and add any other desired ingredients. We chose green pepper and black olives. The crust is strong enough to hold almost as much coverage as you can put in it. If you make a large pizza, which is what the stock will bark mix, use the whole bag of Daiya cheese alternative. While cheese is a bit expensive, the cost of the crust mixture is reasonable for a gluten-free product.
