Hurricane Irene is in town. I decided that I would spend some time in the kitchen this weekend, since going out is ill-advised. After my last Any's experience, I decided to try my hand at pizza.
I don't know if you can tell by looking, but the gf Bisquick pizza crust mixture is more the consistency of the ricotta cheese and egg mixture one would mix into a baked ziti than dough. As per the instructions, I threw in some basil and oregano, water, olive oil, and an egg (I cut the recipe in half, in case it was inedible), mixed it up, and smooshed it into an oval on a foil-lined pizza pan. I baked it for 15 minutes, then pulled it out and topped it with pre-fab pizza sauce and a little mozzerella cheese. I used real cheese this time, because I wanted to do an honest assessment of it as a pizza crust and didn't want to base my like or dislike of it on the fact that it was "just" a tomato pie or a pizza made with soy cheese.
The results were interesting. The crust was a little on the sweet side (so was the sauce, for that matter), and it was stiff and a little crumbly. This pizza was way better than the Amy's pizza -- my partner Jenn even had two slices though she can have any kind of gluteny cheesy pizza she wants any time. It wasn't as good as the gf pizza a Carmen's, so I know more trial and error is in order. I've read a number of gf pizza crust recipes on-line, but I'm not enough of a baker to invest in a plethora of gf flours and spend hours (and calories) on experimenting. I want a pre-packaged gf flour to do the trick.
Next time I'm in the mood to create pizza, I will make a crust with the Namate gf flour blend, but I will definitely put this concoction in the plus column.