Schar Gluten Free Pizza Bases 300 g (Pack of 2)

Product Information

The good news is pizza is a fairly simple dish. It doesn’t take many ingredients, and it’s pretty easy to throw together. If you’re a fan of pizza, isn’t it time you started making your own? If you follow thegluten free diet, you may think your days of enjoying pizza are over. The good news is many neighborhood pizza shops are starting to offer gluten free pizza and you can find plenty of gluten free pizza recipes out there as well. If you’re up to the challenge, you can even make your own gluten free pizza crust right in your own kitchen with a few simple ingredients.

Disclaimer: This post is definitely not some sort of promo for Domino’s or my own personal seal of approval – I’m just here to provide helpful info! And FYI – this post refers to Domino’s pizza in the UK only. All info was correct as of 22/06/21. Don’t use too much sauce – add enough but you don’t want it to bubble over or make the crust soggy during baking. Brush some olive oil onto the crust (especially around the edges) before adding your sauce – the oil will also help make the crust nice and golden brown.In case you didn’t know, the Coeliac UK venue guide (linked above) lets you find Coeliac UK accredited restaurants near you. Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing pizza bases to have the best results:

Bake your pizza on a preheated pizza stone or a rimmed baking sheet to make sure the edges come out nice and brown. Pizza bases are thin and brittle so, when placing them in your freezer, you need to be as careful as possible. You don’t want to go through all the effort of freezing them, only to snap them accidentally. All I’ll say is, keep being vigilant when placing your trust in a restaurant, do your research and never be afraid to ask too many questions. Wrap Each Base: Wrapping each pizza base in cling film individually will ensure that each base remains safe from moisture in your freezer. The cling film should form a water-tight barrier. A freezer is a moist environment with a high humidity level. This means that if the pizza bases have been dusted with flour before freezing, the flour will attract that water to the bases. This can lead to a level of degradation on the surface of the pizza bases from freezer burn.

The easiest way to defrost pizza bases is to unwrap them totally and then store them at room temperature. The time that this will take depends upon the ambient temperature in your home, though, generally, we would suggest two to three hours.

Season the crust with a little salt and some Italian herbs – you might even add a dusting of parmesan cheese. Be generous with toppings, but make sure they’re thinly sliced and evenly distributed so they cook through. Though it can be a challenge to use gluten free flours, it offers some unique opportunities as well. Gluten free flours have amazing flavor and unique textures which can make for some pretty delicious pizza. Don’t be afraid to get creative and try this recipe with a few different blends. Freezing pizza bases is really quite simple – they’re one of the few yeasted doughs that freeze very well. Follow our steps to ensure your pizza bases freeze as well as possible: Combine 2 cups gluten free flour blend with a teaspoon of salt in the bowl of a stand mixer then add 1 large egg, 1 tablespoon olive oil, and a teaspoon of cider vinegar.Pizza dough all starts with the same basic ingredients: flour, yeast, water, salt, and oil. From there, some recipes add eggs, herbs, even cheese to create a signature flavor. Simple as it may be a good pizza crust is what really makes for a good pizza. To be honest, I wish companies were more transparent about this information with the public as the more info we have, the better! But of course, I’ll let you read it for yourself so you can decide… So no, it doesn’t cost any extra, though you don’t get the option of a personal (7″), medium (11.5″) or large (13.5″) base like everyone else – ours only comes on a small, 9.5″ base. But that’s mainly because I just wanted to present you with all the possible information so you can make your own mind up. I’m certainly not here to influence your decision or ‘endorse’ any restaurant as being safe or not – I think that’s Coeliac UK’s job! Of course, as I personally can’t eat onion and garlic, I can’t even eat anything at Domino’s, so I would love to hear your own personal experiences.