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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Double Crust Pizza Pie--Conversion to GF
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    Double Crust Pizza Pie--Conversion to GF

    Ames0325
    Thu Apr 14, 2011 5:21 pm
    Regular "Line Cook" Poster
    This recipe is an old family favorite from my childhood. I have since had to go on a gluten-free diet. I have tried unsuccessfully a few times to convert it to Gluten free so that I can still enjoy it, so I am wondering if others have some suggestions that might work. Previously I have used a gluten-free flour mix and subbed it 1 for 1 for the wheat flour; I have also tried subbing the gf flour 1-1 plus adding 1 tsp of guar gum per cup. I also tried reducing the milk by 1/4 a cup and added an egg to the dough mixture. Every time the dough was too crumbly and did not roll out well. The dough is crumbly even with wheat flour but it makes a fairly smooth crust and stays together. I haven't had much sucess with getting it to stay together using gf flour. So I guess what I am asking is if anyone has any suggestion that might help converting it.

    Crust:
    3 C. All Purpose Flour
    3 C. Instant Mashed Potatoes
    1 1/4 C. Milk
    1 1/4 C Butter, melted
    Filling:
    1 lb ground beef
    1 lb bulk Italian sausage
    1 medium onion, chopped
    1 20 oz can Sloppy Joe mix
    1 can ripe olives, drained and halved
    1 1/2 C mozzarella cheese, shredded


    Preheat oven to 425 F.
    For crust, combine flour, potatoes, milk, and butter. Set aside.

    For filling, brown the ground beef and sausage. Add onions and cook until translucent. Drain fat off and add Sloppy Joe mix and olives to meat and onions. Stir to combine.

    Press half of crust on bottom and up sides of 9 x13x2 pan. Spread filling over crust. Sprinkle mozzarella over filling.

    Roll remaining crust crust to 15x 11 inch rectangle between sheets of waxed paper. Place over filling and cheese; trim edges as necessary, and turn under edges and crimp. Bake at 425 degrees for 30-35 minutes until crust is golden.
    auzzi
    Sun Apr 17, 2011 12:02 am
    Food.com Groupie
    Ditch the guar gum ..

    Something similar:
    450g warm cooked mashed potato
    1 1/4 cups rice flour
    1/2 cup cornstarch
    1 teaspoon salt
    100g butter or Nuttelex spread, chopped
    1 egg
    OR
    1 ¾ c mashed potato, warm
    1 c maize cornflour
    2 ts gluten free baking powder
    1 egg, lightly beaten
    2 tb canola or olive oil
    ½ c potato starch
    1 ts salt
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