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Namaste Wheat and Gluten Free Italian Pizza Crust Mix
This
crust has a wonderful gourmet flavor because of our blend of nine herbs and
spices. It is delicious with tomato or pesto sauce and all of your favorite
toppings. (Some say it tastes so good that it doesn't even need sauce!) Or just
bake and top with parmesan cheese for delicious bread sticks. You decide. This
Pizza Crust is free of yeast and sugar, too!
ALSO, Our Pizza Crust makes the most delicious coating for pan-fried chicken or
fish! Just dredge in some Pizza Crust mix and pan fry until done. A sprinkle of
salt right out of the pan and voila! Superb!
Ingredients:
Brown rice flour, arrowroot flour, tapioca flour,
xanthan gum, Italian seasoning, cream of tartar, baking soda, salt and ascorbic
acid.
Just add oil and water.
One mix makes two, 14 inch crust or 8 mini pizza crusts.
Retail Value $15.99 Our Price $ 6.85
Case of 6 bags $40.99
Bulk Case Box 6 - 5lb. bags/30lbs. total $77.99
Bulk 25lb Bag $64.99
Readers Recipes, Hints, Comments:
Our pizza crust makes a great breading for fish, chicken, veggies, etc.
Wrap pizza crust dough around hot dogs to make Pigs in a Blanket.
Add 2 eggs and 1 package of yeast to make a thicker Chicago style pizza.
Roll the dough thinner, brush with olive oil, and sprinkle with kosher salt. Bake until crisp. Makes great crackers!
For bread sticks, half the ingredients but don't roll out
as thin as for pizza
crust. Cut, separate, brush with olive oil, Italian seasoning, salt and pepper.
Prepare the dough per instructions, wrap in plastic and refrigerate overnight,
then roll it out to about 1/4 of an inch or a bit less, cut into strips (I do 1
inch by 4 inches in length) and deep fry them, they make amazing breadsticks!
Optional: Sprinkle with cracked salt and black pepper as soon as they come out
of the fryer. When deep frying the pizza crust sticks, you must use a proper,
covered deep fryer as when they puff up, they often burst causing oil to be
splattered. (I don't know if refrigerating it is necessary, but it just
happened that I had a bit left over, but no time to use it, so I refrigerated
it, and since then, I've just stuck with the procedure since it worked well.)
They basically puff up and are partly hollow, so you could even split them and
fill with your favorite stuffing and serve as a nice appetizer.