Sorry that it’s been so long since I’ve posted, but this winter has not been kind to me!
Let’s just say I am so happy to say “Spring has sprung” and I look forward to reconnecting with all of you!
So here’s my story:
I rarely make anything from a gluten-free mix.
But I have to ask myself why I don’t!
If the ingredients in a mix are well balanced and don’t include much salt and/or sugar, I will consider trying it! Hey, I’ll try anything at least once and if it works, it’s a keeper!
Such is the case with Stonewall Kitchen Pizza Crust.
I had not tried anything by this company yet and wanting something easy for the Lenten season,
I grabbed a box and decided to give it a whirl!
The directions were clear enough so I went to work.
Of course, you needed to pat in onto the cookie sheet and at first I wasn’t sure if I would have enough dough to go around,
but to my surprise, it filled the pan!
One problem: the dough didn’t rise as expected when I put it in a “warm” place. So I put it in the oven on warm for a short time and voila!
Now onto my toppings! Yay!
I generally just use a can of crushed organic tomatoes with lots of seasonings.
Since Daria started partnering with Calicutts Spice Co., I have become infatuated with Robert’s “Mediterranean” spice blend.
It’s fantastic! A must-try!
Anyway, a little sprinkle of Romano cheese, lots of “Mediterrean” spice, some fresh onions, and black olives and it’s ready for the oven!
I wish you could smell what my kitchen smells like now….oh dear!
What a perfect Lenten meal when we are going meatless!
Just glad I bought this mix….you should, too!
© 2016, Monica of glutenfreedoubletalk
2 thoughts on “Pizza from a gluten-free mix!”
Thanks, Marge! It was delightful!