This looks like a great GF pizza crust, but I wanted to get some more experienced cooks' advice on pre-baking and freezing them. What do you think? A possibility?
http://divaliciousrecipesinthecity.c...gluten-free-2/
This looks like a great GF pizza crust, but I wanted to get some more experienced cooks' advice on pre-baking and freezing them. What do you think? A possibility?
http://divaliciousrecipesinthecity.c...gluten-free-2/
Since it is baked prior to adding toppings, I would think that prebaking and freezing would be fine.
I was thinking the same thing (and hi!)
OT, but is almond flour the same thing as the almond meal they sell at Trader Joe's?
I sent you a pin about it. I think they are pretty much interchangeable from what I read, especially in a use like this. I suppose in haute cuisine it might be a different deal.
Kelli, that cracked me up - I'm going from here to Pinterest and there you were! Thanks!
Now I'm looking at all your cool pins.
While I've never done gluten free or a pizza crust with eggs, I freeze my pre-baked crusts all the time. I think it should be fine. Also, thanks for the recipe! A little tip that may work with the sticky dough.... take two sheets of waxed paper and press the dough out between them. Keeps hands and work areas really clean.
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