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

[Guest guest]

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.