Success!

[ssurgul]

So, tonight at the one-off-the-regularly scheduled role playing night, I offered to make gluten-free pizza for everyone because I was craving it in a big, bad way.

I made two meat lovers pizzas (pepperoni, mild italian sausage, black forest ham, bacon) with extra cheese (4 cheese blend bags from Winco), and two veggie lovers (red and white onion, fresh garlic clove slices, green bell pepper, tomato, artichoke hearts, kalamata olives). The second of each type also had a pesto (8 cloves of garlic, handful of basil, 2/3 handful each of sage and oregano, 1/2 handful of taragon, about 2/3 cup of parmesan cheese, about 2/3 cup of pistachio kernels ((roasted and salted)), blended up with about 4Tbs of olive oil) layer under the regular pizza sauce (2 cans tomato sauce, 2 small cans of tomato paste, 5 Tbs of pre-crushed garlic, about 1/4 cup freeze dried basil left to recombine in the refrigerator about 4 days before serving).

Yeah, those second pizzas, with the pesto, were amazingly flavorful and tasty and garlicky. Damn, that's what Italian food is all about.

Comments

[athelstan.livejournal.com]

I second this. The pizza was fantastic! I couldn't believe the crusts had no gluten!

[ssurgul.livejournal.com]

Bob's Red Mill pizza crust mix. It's absurdly easy to make, just time consuming since you have to let the bread for the crust rise for 20 minutes before baking, and then you have to double bake it as well. But it's soooooooooo worth the effort.

Delighted you enjoyed it all though!