Good Gluten-Free Pizza with Schär Crusts
We made the best pizzas with Schär gluten-free, lactose free, non GMO pizza crusts. We used Funny Farm mozzarella goat cheese, organic pizza sauce and some awesome toppings for the win!
Schär Gluten-Free Pizza Crusts
I have really been into trying out new Schär gluten-free products lately. And every time I try something new I get even more excited about their gluten-free products.
I have used the ciabatta bread to make Caper Basil Vinaigrette Roasted Pepper Toasts with Halloumi cheese.
Then I tried the puff pastry dough when it hit the market and it was awesome. You you can find it at Central Market here in Austin. We fried it to make beignets. It’s been forever since I could indulge in a beignet.
And the other day we found Schär hamburger buns to serve with our meatless beyond burgers. You can also find the buns at Central Market. So good, especially when toasted under the broiler.
The gluten-free artisan baker sandwich bread is pretty fantastic, too. It is soft and full of whole ancient grains like millet, buckwheat and quinoa. It is also preservative free, so we store it in the freezer. Then just let come to room temp before making a sandwich.
A few days ago, Brett ran by Sprouts grocery store to pick up a few things and they were having a gluten-free sale. So he grabbed a few more products from Schär for us to try. As well as these gluten-free pizza crusts.
THEY WERE SO GOOD!
It’s not that easy to find a really good ready-made gluten-free pizza crust. Capello’s sells a pretty good gluten-free pizza crust but it is really pricey ($10). Especially if you get the pizza with sheep’s milk ($15).
The Schär gluten-free pizza crusts are two per package for $8. Both crusts were individually sealed and shelf-stable. And I love that they use guar gum (good for gut bacteria) instead of xanthan gum. And they use non-GMO ingredients, too.
Gluten-Free Philly Cheesesteak Pizza
We had to make a Philly cheesesteak pizza!
I love a Philly cheesesteak so much. One of the places we used to frequent before I had to give up gluten was Texadelphia. Especially in college.
During my time at the University of Texas in the 1990s, there was a Texadelphia located on the Drag. On Sundays, you would find lots of hungover students with baseball hats piled into booths devouring one of their delicious cheesesteaks.
A few years ago, when I figured out I could bring goat cheese back into my diet, so many old favorites became options again. We made a Philly cheesesteak casserole and Philly cheesesteak sandwiches on Udi’s french baguettes.
But boy was I happy to make a Philly cheesesteak pizza!
It is such a fun way to eat all those veggies. I’m even getting Brett to eat more mushrooms. They are so good for you.
So I decided to cook one crust on a sheet pan and the other on a pizza stone to see if it made any difference. The crust was softer when cooked on the pizza stone. The one cooked on the sheet pan had a really nice, crisp crust.
For the Philly cheesesteak pizza we used the following ingredients:
- 1/4 pound cooked ground bison
- 1/2 green bell pepper
- 5 cremini mushrooms
- 2 small shallots
- 3 ounces grated goat mozzarella cheese from Funny Farm
- 1/2 cup organic gluten-free pizza sauce
We cooked the bison in a small frying pan and set aside on a plate to cool. Then we washed the veggies and cut into small bite size pieces. They were sautéed in a pan with a little ghee, salt and pepper.
Then just load the pizza crust with the sauce, grated cheese and your toppings. We baked for 12 minutes at 410 degrees F. And the pizza was just fabulous.
Gluten-Free Pepperoni Pizza
So this pizza was even easier. Just the crust, pizza sauce, goat mozzarella cheese and turkey pepperoni.
We only use about one half a cup of pizza sauce per pizza. But it comes in a 15.5 ounce jar, which is about 2 cups of pizza sauce. So I usually split what is left into two 1/2-cup Bali jars and freeze until the next time we want some pizza sauce.