Friday, September 20, 2013

Gluten-Free Friday: New Pillsbury Pizza Dough

When I was perusing for printable coupons recently, I was very intrigued when I spotted one for a new line of gluten-free doughs by Pillsbury.  As I am always in search of my next favorite product, I printed the coupon and picked up a tub at my local Publix, where I found all three varieties - chocolate chip cookie dough, pie crust and pizza dough.  Since I don't need cookies in my house at the moment and pies are not usually a part of my cooking routine, I figured I'd give the pizza dough a shot.

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I had noticed on Facebook and Instagram that the pizza dough was getting slammed pretty badly, so I was a bit apprehensive going in.  A lot of people were saying it got too crispy on the outside and too mushy in the middle, so I decided that instead of adding sauce, potentially adding to the soggy factor, that I'd just do cheese sticks.  

I rolled out just half of the dough in the container, using a rolling pin to get it evenly thin - when I initially flattened it with my hands, I was reminded of the consistency of play-doh, and due to the sticky factor I figured a rolling pin was my best option.

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I parbaked the dough in my toaster oven per the package instructions, until it got slightly golden brown.  At this point, I was actually pretty impressed - it looked pretty delicious!

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Then I brushed the crust with olive oil, added a handful of shredded Italian cheese, sprinkled it with Garlic Gold and oregano, and popped it back in the oven.  

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I ended up pulling it out a little sooner than the recommended time, since I noticed the edges getting golden.  

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It ended up being not quite fully cooked I think, since the dough still looked a bit wet in the middle, and it was pretty dense when we bit in.  It also didn't have any crisp to it, which is something I've come to appreciate in gluten-free pizza since we don't get the chew factor that gluten provides.  However, it wasn't as bad as I'd been led to think it would be, and we polished off the entire thing pretty quickly.  

Would I buy it again?  Probably not.  I do have the other half of the dough still, so I might have better luck next time leaving it in a bit longer and maybe I'll change my mind.  I have heard that the cookie dough is fantastic from several sources, though - check out the review on the I'm a Celiac blog!  

2 comments:

  1. Try pizza made with Chebe. It's amazing! http://glutenfreeinorlandoflorida.blogspot.com/2013/06/pizza-experiments.html

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    Replies
    1. I actually have a box of that mix in my pantry already, just haven't been motivated enough to use it yet - thanks for sharing your post, I'm especially interesting in looking for that cast iron pizza pan at WS! And those San Marzanos are my absolute favorite :)

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