Posted on | May 24, 2007 | 1 Comment
I have used this mix to make bread with great success, so when I realized the packaging displayed a recipe for pizza crust, I knew I just had to try it.
Mixing the dough was not problematic. I easily shaped the dough on my pizza stone. To reduce stickiness I used GF canola oil spray on my fingertips.Â With this particular mix, I baked the crust naked first, then added toppings and baked it again until myÂ cheese wasÂ bubbly and veggies appeared browned. For this pizza, it had a mexican flare, topped with cheddar, salsa and fresh veggies.
The bottom of the crust provided a decent crunch when consumed, with a softer, chewy center. I did not have any complaints about texture or appearance. However, my beef is with the taste. It was AWFUL. Yes, that’s right. AWFUL. This particlar mix is way too sweet for a pizza, in my opinion. I could barely choke down my first slice! Who would want a sweet flavored crust? I then remembered that the Pamela’s bread does have a mildly sweet flavor thanks to the evaporated cane sugar, honey and molasses. I was really disappointed.
Pros: nice texture
Cons:Â too sweet for a pizza with traditional toppings
Rating: 1 1/2 stars
Ingredients: Sorghum flour, tapioca flour, sweet rice flour, brown rice flour, organic natural evaporated cane sugar, chicory root, white rice flour, millet flour, molasses and honey, rice bran, sea salt, xanthan gum, yeast packet ( active dry yeast.)