Pizza was one of those foods I thought I was never going to eat again. While I know there’s a place or two that now offers gluten-free pizza (at quite the price), Domino’s, Papa John’s, and all those places are definitely not included.
But who doesn’t prefer homemade pizza anyway? This is the second of the pizza dough mixes that I’ve tried, and I like this one a lot. Bob’s Red Mill’s version is good, too, and was less expensive than this one.
It was pretty easy to put together, but you can’t just throw it together — it does require 35-40 minutes to rise. I’m a fan of using ranch dressing instead of marinara sauce, and then just put whatever on it. This last time was just pepperoni (Hormel brand), ham, black olives, and cheese. It was great! It made a 9 x 13 cookie sheet’s worth of pizza, so I had lots of leftovers to take to work for easy, gluten-free lunches.
One of my favorite things to eat over the years (after having been introduced by my father) is a caprese sandwich. It involves olive oil, balsamic vinegar, prosciutto ham, fresh mozzarella, tomato, and basil (and sometimes a little bit of lettuce) on some kind of bread. Foccacia is especially good. Obviously, I haven’t been able to eat this in its exact reincarnation for two months. However, I think that if I were to use this mix and make it into bread instead of pizza crust, it might provide a good candidate. It seems to have a good texture and consistency, and would probably hold the oil and vinegar nicely.