Pizza lovers, listen up, we have found the most delicious, easiest pizza dough recipe ever, and as a bonus, it’s gluten-free. Go to your local grocery store and in the baking mix aisle, look for Gluten-Free Bisquick. You might have to look hard, move some boxes around on the shelves, maybe squat down so you can see the bottom shelf where they put the less-popular items, but seek and hopefully you will find.
On the side of the box, with little fanfare or promotion, is a simple recipe for pizza crust. The only ingredients you need to add are eggs, oil, and water. We add spices to the dough for extra zip – granulated garlic, Italian mix, basic pizza type flavors.
Without gluten, the dough can’t be stretched or rolled, so you simply pat it onto a greased cookie or pizza sheet. It’s consistency allows it to be patted pretty thin and when baked it makes a delicate crispy crust that is an excellent foundation for whatever topping combinations you can dream up.
One recipe can make a crust on a 15” pan. Pop it in the oven for about 15 minutes, and be sure to watch it so it doesn’t burn, you want it to be golden in color. The Bisquick box says the crust is done when it “appears cracked”. What does that mean “appears cracked”? Is it cracked or does it just appear to be cracked, like an optical illusion. We always crack up at the terminology and I wonder how the marketing/communications person at Betty Crocker convinced management to describe the crust that way. Seems odd to me, but maybe it’s just me.
Once the crust is baked you can top it with whatever you like. We have tried everything and never been disappointed. Here are some of our favorite toppings:
Any kind of cheese…seriously…queso, Colby, mozzarella, feta, parmesan, Gouda, Gruyere. Most of the time it is a mixture of all of the above or whatever we have in the fridge.
Crab – if you have leftovers from a crab leg dinner (see my previous post on crab leg cooking), sprinkle that on your pizza and it is a true delight.
Smoked chicken – substitute the tomato based pizza sauce with a thin layer of barbeque sauce
One of the great things about this very thin delicate pizza crust is that you don’t have to add a bunch of toppings to balance the weight of the dough. Thin layers of pizza sauce, barbeque sauce, alfredo sauce will be fine.
Even if you aren’t eating gluten-free, this crust is worth a try. It’s a simple weekday dinner that doesn’t take much time and feels like a real treat.