In Sarah’s family wheat used to be a prominent allergy and has since been overcome and now they have been able to reintroduce wheat products. In my household, I recently discovered that I have a gluten intolerance which has turned my baking upside down.
At first, I was overwhelmed because so much of what I was baking contained gluten in some form, then I realized there are so many options to eat gluten free that I simply had to think of my recipes in terms of gluten free and then find alternatives.
As I was searching through the store for Gluten Free alternatives, I found King Arthur All Purpose Flour. This flour boasts that it was made in an environment free of the top 8 food allergens, plus it seemed like it would be easy to alter recipes using it! The first recipe I made, I was convinced and in love with King Arthur Flour. Even better, if you scroll down you can enter to win THREE King Arthur products!
The only downsides of the products in my mind is that they are very expensive in comparison to regular wheat based products and many of the recipes contain foods that are top 8 food allergies. This means to use this flour it does take some creativity and trial and error to get the correct taste and consistency using replacements for ingredients.
Aside from those few negatives the product itself is fabulous!
Shortly after using this product, I used the King Arthur Pizza Crust. I have to admit I was initially extremely skeptical because the dough was very sticky. I used Ener-G Egg Replacer to replace the eggs that are called for in the recipe. This seemed to work very well.
I did find it to be very different from a typical pizza dough as far as I could not roll it out. I had to spread it by hand making it very bumpy and not exactly flat like the pizza dough I have made in the past. The next thing I did after I formed the dough was bake it for about 10 minutes just to let the dough set before I added the toppings.
Then, I added all our favorites including Prego Pizzeria Style pizza sauce, which is now at the top of my list of favorite pizza sauce!
The results, I was beyond impressed. I guess that does not even explain it, my husband who does not have any food allergies thought this pizza was the best one he had EVER tasted!
It was that good. Once I got past the sticky crust, the final crust and the pizza was delicious! It was gone before my eyes, I think my husband ate maybe half of the pizza! My picky toddler even ate some too, which he never eats pizza.
Now, let’s get to the recipe and then the GIVEAWAY below!
- 1 Prepared King Arthur Crust
- -Use Ener-G Egg Replacer for the eggs
- 1 Jar Pizza Sauce
- Black Olives
- Roma Tomatoes
- Vegan Cheese
Begin by preparing the pizza crust as instructed on the package, substitute the eggs with replacer if necessary. The crust should make 2 crusts and you can freeze the second one for later use or make 2 pizza's.
Remember that when you get to the baking instructions, I found the easiest method is to preheat the oven to 400*. Then, shape your dough into a 14 inch circle and let rise. Next let it bake in the oven for 10 minutes until it's set and remove. At this point top with the sauce and all your favorite toppings covering it with vegan cheese as well.
Now, place it back in the oven and let it bake an additional 15 minutes or until all the cheese has fully melted and the crust has browned.
Let this cool slightly then serve!
Now let’s get to the giveaway!
King Arthur Flour is providing ONE lucky reader with the following:
Leave a comment letting us know if you have tried King Arthur Products and if so what was your favorite? If you have not tried it let us know what you would like to try.
1. Like Food Allergy Eats on Facebook.
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Leave a separate comment for each one that you do.
This contest begins now and will end on Sunday, February 26th at 11:59CST.
Disclosure: I was provided with these same 3 products to taste test and to giveaway to a lucky reader by King Arthur Flour.
Also be certain and check all ingredients before using to ensure that you eat what is safe for you and your family.