Italian Breads and Pizza Mix #5

Italian Breads & Pizza Mix #5 - Enriched Gluten Free

We are relaunching our new line of mixes soon!

Makes: Artisan Italian Breads & Pizzas, Challah Bread, Hearty Farmers Loaves, Bagels, Ciabatta style breads and rolls, and is a Mock Rye Bread Base or Egg-free Chia Bread base.

A Knead-able Traditional Yeast – Dough -use Pastry Flour Mix #2 to knead with for best results.

Includes Vitamin & Mineral Enrichment, Tamper proof poly pack.

1 mix weighs 700 grams = 1.54 Pounds (lbs.) $9.49
Makes 2 - 14 inch pizzas or equiv.

Make Authentic Italian Pizza using Mix #5. See video at a pizzeria, they couldn't tell which one was the gluten free one! See the simple 2 step recipe below.

Find more Recipes using this mix

Blended and packaged in a dedicated gf environment.

Nutritious Pizza, with added fiber and easy to make.

See Astoria Mills Cooking & Baking System for over 12 recipes and ideas using Italian Breads & Pizza Mix#5 -

Gluten Free/Dairy Free Mix Makes: Artisan Italian Breads & Pizzas, Hearty Farmers Loaves, Bagels, Ciabatta style breads and rolls, and is a Mock Rye Breads Base or Egg-free Chia Bread base. Make good gluten free Breads, Buns or pizzas egg free by adding 2 tablespoons of ground blond flax seed and 1/4 cup more water, instead of eggs.

Authentic Italian Pizza …mama mia, itza gluten freeah!

Beat in bowl of an electric mixer or by hand,
3 eggs (or substitute)
4 tablespoons olive oil
Add 1 ½ cups lukewarm water –(about 75 degrees)

Mix in quickly by hand,
4 cups – or entire 700g pkg. Italian Breads & Pizza Mix #5

Mix about 2 minutes until well blended. Let dough rest at room temperature for 2 hours, or overnight in the refrigerator.

Knead dough using a little Astoria Mills Pastry Flour Mix #2
adding enough to be able to shape the dough as desired.

Once shaped, brush buns or edge of pizzas with olive oil,
let rise 30 minutes to an hour (while adding pizza toppings of your choice) then bake approx. 30 to 45 minutes at 350 F. depending on size.

Makes 2 medium 14 inch pizzas.

Yes you can keep some of the dough ready to use another time.

After the 2nd rise you can freeze rolls ready to pop in the oven and have fresh buns whenever you need them. 

Dough may be kept refrigerated and baked as needed for up to 4 days. If making pizza dough a day ahead, knead dough into two round balls (or more for smaller pizzas – one ball equals 1 pizza, ready to shape) and place on waxed paper on a tray. Brush dough ball with olive oil, cover lightly and refrigerate dough for up to 3 days.

When ready to bake pizza, dust counter with a little Astoria Mills Pastry Mix #2 and using the heel of your hand shape the dough into a round pizza form. Brush edges with olive oil and place toppings on top.

Bake on Parchment paper lined sheet, a corn meal dusted heated pizza stone, or as you prefer.

See more instructions and ideas in Astoria Mills Gluten Free Cooking & Baking System.

'Mama mia za gluten freeah iz a so good! You will tell your friend and he will not believe itza gluten freeah!'

More Recipes

Mix #5 is great for a celiac or gluten intolerant college student to have on hand. All you need is a bowl, a spoon to stir with and a toaster oven and you can have delicious buns or individual pizzas. In fact if you use the egg free version with flax seed and add a little chia this is a great gluten free campfire bread or boy scout bread to take on a backpacking trip. Everything is dry. All you need to make it at camp is water! For further detailed instructions email Trina.