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Date: | Sun, 23 Feb 2003 13:16:36 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
A summary on the pizza crust crisis!!! Thanx to all of you wonderful people,
who responded to my pizza emergency! I frantically went through my cabinet
and found ingredients to one of Bette Hagman's pizza crusts...turned out ok,
but would have been better, I think, if I baked the crust a little first
before the toppings. As all else with this disease/diet....it is a learning
process. Thanx to all of you who always are hear with support! The
following are the responses I received! Have a great day!
-Anjel in NY
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I use the GF Pantry sandwich mix all the time for pizza crust! In fact, my
kids prefer it!
I use the dough cycle on the bread maker to mix the dough and then roll out
the pizza dough from that.
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next time order them pre-made from Foods by George....it is just like real
pizza crusts...
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I would by all means use the bread mix, just spread it
out on a cookie sheet, maybe partially bake it and then put the toppings on
and
finish it.
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I have found that a bread recipe I had made a good pizza mix (much better
pizza than bread, in fact). So I guess any bread mix may do okay.
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I have used the pie crust mix for Pizza! It was excellent.
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I was thinking your emergency may turn out to be a blessing in disguise, a
pleasant surprise. Don't be afraid to try the other pizza recipes in Bette's
book. I always use the thick yeast rising pizza crust. If you try it, just
be sure you bake it before adding the toppings.
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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