Pizza crust was Re: Gluten Free Finds in Los Altos and Sunnyvale

[Guest guest]

I agree that soccas are wonderful. Here's By The Bay's Post about them:

http://glutenfreebay.blogspot.com/2006/10/joy-of-socca.html

I always follow her example and add minced onion and rosemary to the

dough.

Here are some of my riffs on this recipe:

http://www.bookofyum.com/blog/the-gluten-free-vegetarian-apple-onion-and-feta-ch\

ickpea-socca-recipe-1174.html

http://www.bookofyum.com/blog/soccas-south-american-style-284.html

However, for a regular pizza dough, I never use the prepared ones. In

particular, I didn't care for the Glutino one, yuck. I always make

Carol Fenster's relatively easy recipe here:

http://www.savorypalate.com/pizza.aspx

This is the best traditional " pizza crust " that I've found. I use

brown rice flour, not bean, and always leave out the gelatin for

vegetarian preferences. Instead of sprinkling with flour, I usually

put my hands in a ziploc bag and pat it out. Sometimes I spray the bag

with nonstick cooking spray. No fuss, no muss, and no rolling out with

a rolling pin.

And here's an alternative crust that I adapted from a moosewood

cookbook that was pretty popular over at SillyYaks:

http://www.bookofyum.com/blog/the-vegetables-you-love-to-hide-zucchini-crust-piz\

za-flatbread-466.html

It has ZUCCHINI as the base, if you'll believe it, and is good!

Hope this helps! I haven't found a mix I love, and have found the

prepared crusts just ok, although i did very much enjoy Mariposa's, so

my favorite is usually homemade from scratch.

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>

>

> I also just tried the Kinickinck (sp?) frozen pizza crusts I found at

> the Cupertino Whole Foods- I liked them even more than the glutino

> ones - slightly softer and sweeter than glutino. Haven't tried Chebe

> yet but saw those as well. Still looking for a good from scratch recipe

> for the crusts which isn't a mess (I've been 0 for 2 at using mixes -

> way too messy and disgusting outcome so I've been sticking to the

> frozen crusts until I can find a good recipe.). I also tried a frozen

> rice-based pizza crust I found at the Cupertino whole foods but thought

> it was disgusting - too much like eating pizza on top of mashed potatos.

>

[Guest guest]

Looks good! I want to try it. Thanks for the recipe!BeaConnie Hampton <connie@...> wrote: Have you tried soccas for pizza crusts? These are the traditional North African (just across the water from Italy) way to have a flat bread with toppings. Soccas are made from a batter of garbanzo flour, salt and water which is baked (400

degrees F) in a pan with a lip until browned around the edges, then topped and baked until hot (or the cheese melts if you use cheese). I really like them, they are easy and no sticky mess trying to make non-gluten flours behave like wheat. Recipe (multiply if you need to) 2 c garbanzo flour, ½ tsp salt, 2 c water (or enough to make a pancake like batter). Pour thin layer into a greased cake or pie pan and bake at 400 until slightly browned and pulling away from the pan around the edges Connie From: [mailto: ] On Behalf Of jeansomlo Sent: Friday, May 02, 2008 7:18 AM Subject: [ ] Re: Gluten Free Finds in Los Altos and Sunnyvale I also just tried the Kinickinck (sp?) frozen pizza crusts I found at the Cupertino Whole Foods- I liked them even more than the glutino ones - slightly softer and sweeter than glutino. Haven't tried Chebe yet but saw those as well. Still looking for a good from scratch recipe for the crusts which isn't a mess (I've been 0 for 2 at using mixes - way too messy and disgusting outcome so I've been sticking to the frozen crusts until I can find a good recipe.). I also tried a frozen rice-based pizza crust I found at the

Cupertino whole foods but thought it was disgusting - too much like eating pizza on top of mashed potatos.