Wednesday, September 4, 2013

Awesome pizza

A few weeks ago The Mike and I rode our Big Dummy bikes downtown and browsed the sidewalk sales, before heading to a movie and the grocery store.

We found this Stonewall Kitchen GF pizza crust at the herb store. The store has been there for a few years, but has "daytime" hours so I've never been. . . and we're usually out of town on the weekends. Last night I decided to this mix for dinner. I made a trip to the store especially for Hormel's Turkey Pepperoni, which The Mike had to take back and return since the pepperoni was green--there was a hole in the bag. I just grabbed one off the shelf. I suppose in the future I should check to ensure there is still an air in the bag.   
The directions were pretty basic as far as making a bread goes.  I added the yeast to warm water, along with the sugar for the yeast to feed upon. Then put all the ingredients in the mixer. I decided to try to the bread hook (which I haven't used since 2006) on the mixer and it worked divinely!   
The batter was a little sticky, but held together and was 'sturdy'.  I tossed it on some parchment paper and used the reserved 1T of flour mix to help coat the dough.  After pressing it into a circle, I used the rolling pin to finish the job. 

The box does say it makes one large or two smaller pizzas. I originally went with the "one large" and then realized it wouldn't fit on my Pampered chef pizza stone. I cut off about five inches of one side for a 'mini pizza'--although The Mike suggested using it for breadsticks.  I still cannot roll a pizza crust, from scratch, into a circle.  I worked at Pizza Hut in college, I should be able to do so!  

After rolling out,  one is suppose to let the dough rest for twenty minutes in order for the yeast to go to work.

We topped this with Dei Fratelli pizza sauce, it was the first time I had purchased pizza sauce (I usually make my own). Then added bacon, fresh onion, Hormel turkey pepperoni, Canadian bacon, black olives, large cherry tomatoes and fresh shredded cheese.  

Stonewall Kitchen pizza is a definite WIN.  It was crunchy on the bottom where it was on the pizza stone. The dough itself had a great flavor and texture to it.  We will make this again.  The price tag was a bit steep, but knowing that it was so good and made a HUGE pizza crust definitely will lean in the favor of parting with the money. (The website says $9.95, but we paid $7.95!).  

Contents:  Tapioca Starch, Sorghum Flour, Nonfat Dry Milk, Potato Starch, 
White Rice Flour, Corn Starch, Corn Flour, Xantam and 
Guar Gums, Salt, Yeast, Gelatin, Basil and Garlic. 

The pizza was great and Chebe won't be the only pizza mix in the house, but the Stonewall Kitchen brand does contain milk, so it won't be ideal for everyone's home.
As I said, after buying the mix we went to a movie (We're The Millers--hilarious, though lots of foul language) and the grocery store afterwards. We needed to get some Canola Oil mayo (one of the few soy-free brands on the market) as we were about out. 

A few weeks later, I went to get the new bottle of mayo out of the cupboard and didn't find it. I thought maybe it was in the fridge. No, not in there either. I went to The Mike, who was in the garage with the Big Dummy bikes and asked him about the mayo. No, he didn't recall putting it away. He checked the bags on both Big Dummys and came up empty.

It dawned on us that maybe it bumped out of the bike bags and is sitting some where along the nine mile trail system from the grocery store to our house. We learned our lesson and will make sure the grocery bags loops are tied and that we need to secure the loops in the storage area of the bike bags! 


  1. thank you so much for posting this! i just found out that i have a gluten sensitivity a couple of weeks ago and i've been mouring the loss of bread from my diet. i L.O.V.E. bread! so i am really excited to look into this pizza. my mother in law got me some cute little crusts and they were ok but not nearly as good as yours looks!

    1. I hope you enjoy this crust. It was wonderful having a yeast pizza crust again!

      As I mentioned above, one of our "go-to" breads in the house is Chebe ( It is tapioca in nature and you can make it at home. They have several different flavors of mix and it's been a hit with the gluten free and nongluten free folks in the family.

      If you're on facebook, you might want to look at the "Celiac Disease Support Group" or other celiac groups on facebook as well. There are a lot of ideas floating around there.

      I thought the first three months of being GF were the hardest, as I navigated a new food world. After that though, it seems to get better :-)