I can't make my own crust anymore. Waaah. Okay, at least not for another 6-8 weeks of this trial gluten-free diet that my doctor put me on. So I decided to try a gluten-free pizza crust mix. This particular mix is manufactured by Gluten Free Mama, (coincidentally in my old highschool-era hometown of Polson, Montana-- GOOOO PIRATES!!) and while I followed the directions closely, I'm not sure I hit the sweet spot exactly. Maybe I let the dough sit for too long or not long enough or maybe my kitchen was too cool. I did not get quite the pizza-crust texture I had hoped for, with springy, stretchy, and bready air pockets. But it tasted quite good otherwise, so the flavor was very similar to a pizza dough-- and I'll experiment a little with it next time. Or maybe it's just impossible to get that kind of puffy artisan yeasty-airiness in gluten-free flour mixes. I'm still learning here. Either way, my husband even thought it was good -- or at least a good stand-in for regular pizza dough. I might experiment with rolling some garlic, and herbs into the dough next time, too. I also was so busy trying to follow directions that there are no step-by-step photos of this process, but I did take a picture of the finished pizza. Errrhm... I mean, a picture of the half-eaten finished pizza.
There are really only four components on the pizza-- the pumpkin-sauce, sauteed onions, and skillet-fried chicken, cut into chunks and grated mozzarella. I tried to caramelize the onions but got impatient and forgot to babysit them so they ended up a little bit brown in some parts, and just had the consistency of regular-sauteed onion in general, so rest assured: I will admit my own mistakes when I make them!
For the sake of brevity, then, I'll just tell you what went into the sauce and you can fill in the gaps. I know you can do it. You're smart readers.
