Quick & Easy Garlic Shrimp Pizza
One of the first foods folks miss on a gluten free diet is pizza. And one of the hardest doughs to recreate without gluten is pizza dough. There is no true substitute for the elasticity that gluten imparts to a wheat based dough. You can use a blend of alternative flours to make a thick, batter-like dough, but the truth is it will never be stretchy and tossable, like a classic hand tossed pizza shell. Sticky, yeah. Yeasty? You can capture the yeast-bread flavor. But a malleable dough you can knead? And stretch on a pizza stone? Nope.
One of my goals has been to create a gluten free pizza shell I can live with (even if I can't toss it). But in the meantime I found a decent- albeit small- individual frozen pizza shell by Kinnickkinnick that isn't half bad.
Foodie snobbism aside for a minute, frozen pizza shells are awfully handy in a pinch- especially on those nights when you're too tired to cook (because you've been working or blogging or generally stirring up trouble).
The crust is slightly sweet but it browns up nicely- especially if you brush it with olive oil and pre-bake it for a few minutes. I baked it for seven minutes before I added toppings; then baked it again until the cheese melted.
These shells can be topped with your favorite goodies and seasonings and baked in the time it takes Domino's to come knocking.
Quick + Easy Garlic Shrimp PizzaFoodie snobbism aside for a minute, frozen pizza shells are awfully handy in a pinch- especially on those nights when you're too tired to cook (because you've been working or blogging or generally stirring up trouble).
The crust is slightly sweet but it browns up nicely- especially if you brush it with olive oil and pre-bake it for a few minutes. I baked it for seven minutes before I added toppings; then baked it again until the cheese melted.
These shells can be topped with your favorite goodies and seasonings and baked in the time it takes Domino's to come knocking.
What we did: a pre-baked Kinnickkinnick crust (see above for pre-baking hint) is brushed with olive oil and topped with slices of garlic marinated mozzarella, yellow heirloom tomatoes, minced basil, and wild shrimp briefly stir-fried in chopped garlic and olive oil.
Bake the pizza until the cheese melts and the shell is golden brown around the edges.
That's it. There really is no recipe.
Use what you have on hand and improvise. Improvisation makes the best pizza, anyway.
We washed it down with glasses of crisp and peachy Johannesburg Riesling; and walked down the arroyo to watch the sunset.
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Bake the pizza until the cheese melts and the shell is golden brown around the edges.
That's it. There really is no recipe.
Use what you have on hand and improvise. Improvisation makes the best pizza, anyway.
We washed it down with glasses of crisp and peachy Johannesburg Riesling; and walked down the arroyo to watch the sunset.
What do you like to put on a pizza shell? Share your inspirations in comments.
Browse more Mediterranean Diet Recipes here.
9 comments:
Which pizza shell do you use? All of them look really tough to me so I stick to Amy's Rice Crust GF pizza and add toppings like pineapple, red pepper, or baby bellas.
I would love to have a recipe whereby I can make my own pizza crust (and maybe cheat and freeze them for later too). I imagine it would work well as a foccacia substitute too, say with a little evoo, fresh rosemary, and sea salt or with roasted tomatoes and other vegetables.
I'm interested in purchasing a pizza stone but 1) does it really help make pizza better and 2) does it help more or less for gf crusts? Any recommendations as to a good brand?
The Whole Foods pizza crusts are really good, if you can tolerate bean flour. They taste similar to a whole wheat crust to me, and all the gluten-eating folks I've given them to loved them. Just be sure to store them in the fridge or freezer, as they will grow mold sitting on your counter (no preservatives).
You are not the only one who misses pizza. I miss pizza so much, I had to walk out the office while my co-workers were enjoying their gluten filled pizza. I miss pizza more than gluten filled desserts.
By the way, your maui wowee bars are awesome. My non-gluten-free boyfriend liked them too.
I too use Amy's Rice Crust and add toppings!
I use a pizza stone and I swear it makes a difference!
The shrimp sounds yummy and I will try it soon :)
April
Like the look of the new blog!!
I would like a pizza recipe also as we normally use a store bought brand that works pretty well, but it's a hassle to make. Sticky, sticky, sticky!!
Been thinking of trying the Kinnikinnick (sp?) brand, so seeing a good report on it, I think I will. Be nice to have one in the freezer!!
Hey, new wider template. I like it. The better to show off your great photos.
I had to laugh because pizza is one of the main foods I really miss on South Beach too. Who would have imagined. In fact, since I can have whole wheat flour I bought some ww pastry flour to experiment to see if I could make a good pizza crust with it. Somewhere I saw a recipe for pizza with garbanzo flour which would work for both of us, but couldn't ever find it again.
Hi Anon! It was Kinnickkinnick; they come frozen, in packages of four individual sized shells.
I think the preheated pizza stone helps the crust get crispy on the bottom and cook up faster. I like it. I bought mine [very cheap!] at Bed Bath & Beyond.
I will work on and post both pizza crust recipes and foccacia [I used to make homemade foccacia every week before I had to give up gluten - I miss it!].
Hi Julie!
We tried the Whole Foods GF Bakery crust; it tasted good; but I did not handle the bean flour in it - in fact - it did me in! I cannot handle anything with soy, chick pea or bean flour. Glad they work for you, though!
GrewUpRural ~ Thanks! Maybe we can come up with a decent GF pizza crust here...
April ~ Good to know. I've never tried the Amy's crust. Thanks for posting!
Hi Christan! [Thanks!] The Kinnickkinnick are pretty good in a pinch; the trick is to pre-bake them a bit with a brush of olive oil, I think.
Hey Kalyn! Thank you - I've been in the process of switching the blog and archives over to Beta Blogger; it's been a little bumpy getting over here; but now that I'm [almost!] done, I really appreciate the new features.
I know I've seen GF crust recipes using soy and bean flours for less carbs...somewhere...
Maybe someone will post some info.
I'm also in love with the Kinnickinnick pizza dough...as in love with it as i can be i guess, being that homemade pizza (with kickass homemade dough) used to be a staple for my fiancee and me. Anyway, one of my favourite ways to top these guys is as follows:
do what you suggest and pre-bake the little buggers for a few minutes until they're a bit golden
-then put down some herbed cream cheese (herbed with fresh crushed garlic and some fresh chopped basil from the herb gardenio)
-then i've been putting on a sweet relish or chutney...my favourite has been Bic's sweet onion relish
-next, i put on some nice sliced meat...i'm not vegan so i've used smoked turkey or ham (but i've been thinking that some par-boiled potato would be nice too...and shrimp would also probably work)
-then mozza
-then some sliced sweet pepper on top (orange is my fave but red or yellow are great too)
-broil till cheese is melted and enjoy
-i've done this on pita for my fiancee too. he's always willing to go GF with me, but when i was diagnosed we didn't get rid of all our non-GF stuff so he's been trying to use it up. no use in wastin'.
love your blog!
This subject definitely hit home. I miss pizza!
I do find the brown rice pizza crusts at Whole Food to be like card board slathered in tomato sauce. I have purchased the gluten free biscuits from Whole Foods and made "english muffin" personal pizzas that have been tasty. Ezekiel also makes a gluten free english muffin found at Whole Foods.
Great new site Karina. Now your site looks as tasty as your recipes. :-)
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