Gluten Free Pizza

Today was Christian's birthday so we decided to make pizza. Since I am following the Weight Watchers Simply Filling Technique, I didn't want to make a flour based crust and count the points, so we ended up with three different pizzas.

Pizza One
We used our favorite pizza dough recipe, but substituted Bob's Red Mill GF All Purpose Baking Flour and xanthan gum for the wheat flour. (Long story short, xanthan gum is a carbohydrate that is used as a gluten substitute in GF baking.)

The results were less than spectacular. It tasted fine. really. You would have thought it was whole wheat crust and not made from bean and potato starch among other things. It was as hard as a brick, though. Not going to cut it for this pizza loving family.


In all fairness, it was probably not the flour. I am sure it was something with the method or recipe. I may try it again. I may move on to a different flour, or I may even just make the polenta crust from now on. Speaking of which...

Pizza Two
We eat polenta a lot. It is a "filling food" (when made with other filling foods) so I don't have to count WW points for it. Like I said, we eat it a lot.

My original idea was to make my regular old microwave polenta recipe, chill then broil to make a crust on the crust. Instead, I found a recipe online and decided to try it instead. Big mistake.

The polenta crust was firm on the outside and like molten lava on the inside. Every time I cut it, it oozed onto the plate. It tasted good, but was messy and kind of a pain.
Pizza Three
Marty worked late tonight so he got his own pizza. His was the easiest and best one we made. Here is how we did it.

Put into a 4 cup Pyrex liquid measuring cup (or some other tall microwave safe dish):
1 cup water
1/2 cup Arrowhead Mills Yellow Corn Grits Hot Cereal
Salt, pepper, oregano and basil to taste (I would have added garlic powder but I am out.)
Microwave on high for 8 minutes.

When polenta is done, stir well and spread in to a sprayed 8" springform pan or pie plate. Put into the freezer for 20 minutes, or until firm. Once firm take it out and plop onto a sprayed (or lined with non-stick foil or parchment) cookie sheet... or leave it in the spring form if that floats your boat. Top and bake until crust is hot and cheese is melted.


When I make this again for the whole family, I will make the crusts in advance and everyone can have their own personal pizza.