Another Allergen-Free Pizza!

For this recipe, we used Full Circle Gluten Free Pizza Crust Mix. I say “we” because while I may be writing this and have captured its beauty with a camera… I certainly did not cook it. Thankfully, I have Max to help me cook. Because when I say I am a terrible cook I really mean it! I actually burned tomato soup once…

I was actually a cake decorator at Big Y for a short period of time and really enjoyed it. And still, enjoy baking and cake decorating. But, cooking is a whole separate thing. I can boil some pasta, but my cooking skills are pretty limited. Thankfully, Max is helping me cook and teaching me some new things slowly so I don’t get overwhelmed. We are thinking about taking an allergy-free cooking class together. So, if anyone has any suggestions for classes we can take, please let me know in the comments.

Anyways, getting back to it – Full Circle Gluten Free Pizza Crust Mix. I actually picked this up at Big Y on a whim one day. I usually only buy Schar pizza crusts, which are premade. But, I am so glad I picked this pizza mix up! It was really good and if cooked long enough the crust gets nice and crunchy. I will say that living in Connecticut means I am surrounded by some of the best pizza around. Some iconic pizza places. So, to grow up on delicious pizza and not be able to enjoy it anymore is pretty upsetting. I felt this came pretty close when crusts are involved. I also think that putting some corn meal under the crust would give it a more authentic true crunchy pizza feel.

But, don’t hold me to that because I have not tried it yet and my chef is skeptical of the idea…

Max followed the directions on the bag to a T, and it came out great. We even measured out pans because it calls for rolling out the dough 14 inches exactly… I know odd right… (haha!).

The mix calls for the use of a mixer. We used our hand me down Kitchen Aid mixer that was once my grandmothers. (Miss you gram ♥) 

For toppings, we used chopped up thick cut uncured bacon cooked first in a pan. Then some chopped asparagus was added to the bacon to get the flavor.

When chopping the asparagus you want to cut the first inch or so off the bottom, it can get kind of tough even when cooked. Also, Max saved the tops of the asparagus from chopping in order to give the pizza a nice presentation.

Take a can of tomato sauce, season to taste. Then, smooth it on over the crust.

After adding the sauce to the dough and spreading it out Max added about a 3/4 cup of the bacon asparagus topping spread evenly across the pizza.

Then add the Daiya mozzarella style cheese and the asparagus florets on top of the cheese to give it a little more pizazz. Bake in the oven on the bottom or even the middle rack for another 15 after adding toppings and enjoy.

Ingredients needed:

– Full Circle Gluten Free Pizza Crust Mix

– Bacon (we used thick cut uncured bacon this time, but I plan to try turkey bacon next time)

– Asparagus

– Daiya Mozzarella Cheese

– Can of Tomato Sauce

Final Note:

The pizza crust was amazing. But, once you have had real cheese I have found it difficult to enjoy a vegan cheese. Although, I am still trying to find one I do enjoy. While the Daiya cheese was not bad, I think we used a little too much of the cheese on the pizza. So, just keep that in mind!

If you have any questions let me know! Or if you have any vegan cheese, pizza crust, or cooking class suggestions please leave me a comment! Would love to hear from you guys ♥

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