I felt a little bit like I was cheating on this one. This was not the first time I made pizza in black-out conditions. But it was the first time I made one gluten-free, so I guess that counts as a challenge!
I have yet to find a simple, delicious, homemade gluten-free pizza crust, so I used a packaged mix for the crust. We have a gas stove, so during black-outs, we can use still cook over the flame. After heating the olive oil in a pan, I set the crust inside, and let it fry for about 5 minutes. Since this is a gluten-free crust, I wanted to be sure it was crisp before flipping it. Otherwise, the whole thing would fall apart. When the bottom was sufficiently crisp, I flipped it and added the toppings. For the toppings, I used tomato sauce thickened with paste, chopped scallions, mozzarella, and turkey kielbasa. I turned down the heat, put the lid on, and let it sit for about 3-4 more minutes, until the cheese melted.
As I expected, it turned out great! The crust was firm enough to handle the toppings and had a nice crispness to the bottom. In the summer, when you don’t necessarily want to use your oven, this is a great way to make pizza! I give it an 8 out of 10. Although the gluten-free crust was good for a gluten-free crust, it does not compare to a real pizza crust. Otherwise, I would give it a 10 out of 10.
