Recipe

Four years ago, our son was put on a Gluten Free diet - in the beginning, it was pretty hard to find things that we could make, that he actually liked.  Now it is getting easier ..... not sure if we are finding better recipes or if I'm just becoming a better cook, lol.

Last night we made pizza - I took a recipe that calls for regular flour, replaced it with a GF flour mix (we make our own) an voila, we had GF pizza dough.  ˚Ü˚  This time when we made it, we used our Tortilla Press (hubby made it for us) and ended up with individual size, thin crust pizza.  The recipe I used is from an old Amish cookbook - it is one of most used recipe books, it's full of notes that I've made by the recipes we've tried (whether they were "make again" recipes, or, "nobody liked it" recipes).

JIFFY PIZZA

2 cups flour

1 Tbsp baking powder

1 tsp salt

2/3 cup milk

1/3 cup oil

Sift together the flour, baking powder and salt, add the milk and oil to make a dough.  Pat it on the bottom of a pizza pan.  Spread pizza sauce over the dough.  Spread chopped meat (and other preferred toppings) over the surface and sprinkle it with cheese.  Bake the pizza for 25 to 30 minutes at 425˚ F.

 Here is the dough after it has been "pressed" in the Tortilla Press (the waxed paper is to keep it from sticking to the press and to make it easier to put on the cookie sheet).

 And here they are, all "doctored" up and ready to go into the oven.

I would like to try making the pizza dough like this again, baking it and then freezing them so that we have them on hand for when we want pizza.  ˚Ü˚