8 Comments on “UDI’S GLUTEN-FREE PIZZA CRUSTS: Read what Debbie had to say!”

1. 
   On 23 September 2010 (  )

   Lisa V Said:

   Thanks for the tip Debbie!

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2. 
   On 23 September 2010 (  )

   Alison Seay Said:

   I’ll have to try that. I do find that baking it that one more extra minute helps make it crispy. Best way: sliced fresh Roma tomatoes on a small brushing of olive oil, provolone cheese over the tomatoes, a sprinkling of basil and oregano and pepperoni if you choose. Yum, yum, yum. And the fresh tomatoe vs. the sauce keeps the crust nice and crisp which is my biggest beef with GF.

   Love this site, btw.

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3. 
   On 23 September 2010 (  )

   Kathleen's Catholic Said:

   I found that this advice works with King Arthur’s pizza crust mix, too. I bake the crust until golden brown in a cookie sheet placed on a pizza stone. Then I take the crust out of the cookie sheet, add the toppings, and bake directly on the stone until the cheese bubbles. If I don’t bake the crust first, the pizza turns out doughy and doesn’t have a nice “mouth feel.”

   One more thing: we’ve learned that gluten-free pizza is all about the toppings. The more savory (and the less liquid), the better–carmelized onions, sauteed mushrooms, fresh basil, sliced roma tomatoes, and so on. It’s not like regular gourmet pizza, but it definitely is tasty and enjoyable.

   BTW: Terrific blog!

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4. 
   On 25 September 2010 (  )

   sandra Said:

   Udi’s pizza crust must be baked in advance or your crust will be soggy in the middle.

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5. 
   On 03 October 2010 (  )

   GaryDeb Johnson (Deb) Said:

   Thank you for all of your comments and recipes for gluten free baking and cooking. In addition to being gluten intolerant, I am also lactose intolerant. I have tried various dairy free (vegan)cheeses, and I confess they are less than par. Do you have any suggestions?
   Thank you,
   Deb

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6. 
   On 20 October 2010 (  )

   Linda Bowers Said:

   I bought the book cooking for Isaiah. I have a three year old with numerous allergies, gluten being only one. I have a question about the flour. It says to use potato starch, When I use the flour the recipe turns out very gloopy. I’m wondering if it should be potato flour instead?

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7. 
   On 15 December 2010 (  )

   Paula Morel Said:

   I have discovered Udi’s products and must say the bread is the best I have ever tried and believe me I have tried them all!!!!!!

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8. 
   On 22 December 2010 (  )

   Stephanie Said:

   Deb,
   I’ve heard wonderful things about Diaya.

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