Gluten Free, Casein Free Pizza Sauce and Crust!

Hello folks! 

Just wanted you to know I just posted a GREAT pizza crust and sauce from Carol Fenster's book, Cooking Free. You will love it and your kids will love it!!

The crust is gluten free, casein free, egg free, and soy free! And it's my favorite crust yet! 

 http://gingerlemongirl.blogspot.com/2008/05/kid-friendly-food-fridays-gluten-free.html

Enjoy and Have a great weekend!

 Sincerely,

Carrie @ www.gingerlemongirl.com

This is the same recipe I use except it calls for garbanzo bean flour instead of brown rice (less gritty) and water rather than milk. How would using milk change mine? I think it is wonderful. I also started putting my pizzas under a 500 degree broiler just as soon as the cheese shreds melt and let it "speckle" like a pizzeria crust. Have to watch closely though; I usually crack the oven door and keep my eye on it the whole time.

Like a pizzeria "pizza," I should have said; not like a pizzeria crust.

Myfamily LOVED this recipe!  especially my kids! even my Non GF Hubby liked it and couldn't tell the difference.  Thankyu soo much from a family who hasn'r had a real pizza in a really long long time!  WE also used the same recipe to make breadsticks! yummy!

 runningafter3 - SO glad you enjoyed this recipe!! We made this again last week and we'll make it again on Friday! It's definitely a recipe we make OFTEN! I'm so glad you enjoyed it! thanks for sharing! I'll definitely have to try making breadsticks with it sometime!

I have been letting the crust rise for about 20 minutes and then prebaking it for an additional 10 minutes before adding the toppings! I like it better this way, even though she didn't mention doing either of these steps in the recipe!

Sincerely,

Carrie @ www.gingerlemongirl.com 

PBlover, is it just me or does garbanzo bean flour smell like freshly mowed grass? It was quite "interesting" when I made brownies for the first time. The cocoa powder taste got lost in the bean flour smell.

 Monty -- lol, that's quite a unique description of bean flours! YES, they can have a very distinct taste, which is why I personally do not use them. 

Try sorghum or millet flour instead. These are both whole grains and have wonderful nutrition, but also do not impart strong tastes into your baked goods!

 What brownie recipe did you try? 

-carrie @ www.gingerlemongirl.com