I have been known to not be one to follow directions so this is my version of the GF Bistro Pizza Crust which suited the testers quite well. We did try out the instructions included yet we feel the recipe turned out a slight bit better in the “crust department” when we made s light alteration.
Of course the choice of toppings is all up to you but the key here was the length of time cooking, the pre-bake of the crust, the temp and use of the pizza stone.
Turn on your oven 400 degrees
Open that incredible box sent to you by the GF Bistro team. You need to be sure it is frozen at this point.
Put the pizza on the wooden paddle and place it the rack in the oven. We used a convection oven but it will work fine without. Timer on for 7-8minutes
Pull it out and set it aside ON your wooden paddle (not a rack)
Place your pizza “stone” into the oven.
Now comes the fun and creative part. We pulled out our frying pan and cooked some bacon, set it aside on a paper towel. We drained most of the drippings from the pan and used any remaining oil to cook our mushrooms. We cooked up large slices of portabella mushrooms and when done we cut them up in pieces.
In a bowl we added the broken pieces of bacon, cut up portabella, thinly sliced pieces of salami.
Add some home-made sauce to your crust or sauce of your choice and not any sooner. Avoid the edges slightly.
Add the toppings as highly piled as you want. We recommend piling it all evenly though to get an even bake.
Now place your pizza in the oven ON your heated stone at 400 degrees for about 15 minutes. The time really depends on how high you load the pizza and what toppings you use.
We added some fresh avocado “mashed up”.
Some of the crew added shredded cheese right before it came out of the oven.
Cut big slices, open the mouth wide and indulge!
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.