Ready made pizza bases and mixes.

savvy

scheming_gypsy wrote:

sod pizza bases. I made 'pizza' tonight.
Buy a french loaf for about 50p, cheaper if you go shortly before closing. Cut a decent slice off it, cut in half and add tomato puree, your favourite toppings, cheese and some oregano. Put the top of the bread back on as though you're making a sandwich and wrap in tin foil. Stick it in the oven on 200 for about 15 - 20 minutes and it's bob on.
( i did, pepperoni, chicken tikka, ham, mushroom, onion and red pepper with some pizza / pasta 3 grated cheeses from asda)

OMG!!!!! How weird, I always thought I made that up!! Years ago, if French Stick started to go a bit stale, that's what I would do with it and the kids loved it..........well they still do :rotfl::rotfl:

scheming_gypsy

you can't beat it Savvy.. was the b*ll*cks today.

Ken-Dodds-Hairy-Knodule

savvy wrote:

LOL you wanna try the wheat free pizza bases, you'll soon think the wheat ones are okay!! :rotfl::rotfl::rotfl:

The wheat eaters at my place use the plain Tesco bases, and I've taken to using the wheat free garlic naan as my pizza base...........all with success and everyone loves them

Are those the Brown or White rice bases by Barkat? are they really that bad? I've also seen Ener-G ones, but they have some weird ingredients in their breads (and that little sachet of chemicals freaks me out, so don't buy their stuff).

Gluten free vegan pizza with mozarella scheese and cheezly melting mozarella sound good to me. I miss pizza ( not as much as I thought I would ) since cutting out gluten.


To the original poster - if you freeze bread it will crumble and be all dry & ming. Frozen Bread = Bad!! :-]

savvy

Ken-Dodds-Hairy-Knodule wrote:

Are those the Brown or White rice bases by Barkat? are they really that bad? I've also seen Ener-G ones, but they have some weird ingredients in their breads (and that little sachet of chemicals freaks me out, so don't buy their stuff).

Gluten free vegan pizza with mozarella scheese and cheezly melting mozarella sound good to me. I miss pizza ( not as much as I thought I would ) since cutting out gluten.

The ones I was getting was the Free From range, and the pizza bases go a bit tough after you've cooked them :rolleyes: but the naan bread and reasonably chunky and moister........and I haven't got on with Cheezly, but the mozarella one sounds intriguing!

Ken-Dodds-Hairy-Knodule

savvy wrote:

The ones I was getting was the Free From range, and the pizza bases go a bit tough after you've cooked them :rolleyes: but the naan bread and reasonably chunky and moister........and I haven't got on with Cheezly, but the mozarella one sounds intriguing!

Ah, I'll pass on those, I don't buy from supermarkets (and I don't think they are vegan).

Cheezly is very 'starchy' tasting but the melting mozarella variety has a similar texture to real mozarella when cooked on a pizza. If you combine it with the Mozarella flavour Scheese (which doesn't melt so put it under the toppings on the pizza) which tastes a lot more like mozarella you can get a really nice pizza out of it.

Cheddar with Chives, Hickory Smoked and possibly Blue flavours of Scheese aren't gluten free though (I don't know if you are allergic/sensitive).

hth

savvy

Ken-Dodds-Hairy-Knodule wrote:

Cheddar with Chives, Hickory Smoked and possibly Blue flavours of Scheese aren't gluten free though (I don't know if you are allergic/sensitive).

hth

Cool for all that! I'm just wheat intolerant, and vegetarian, but looking into vegan diet as I'm apparently intolerant to egg and cow's milk (and not happy with the farming aspects), and so much of what I eat is vegan anyway.

savvy

scheming_gypsy wrote:

you can't beat it Savvy.. was the b*ll*cks today.

LOL I know mate, it's a great way to use up that niggly bit of french stick that you don't seem eat straight away :D

I put tomato puree on first, then a layer of cheese, then mushrooms and sprinkle with mixed herbs.........and sometimes olives. Can be a tad difficult balancing them to cook lol.

Awwwwwww I do miss eating that...............ah well c'est la vie :rolleyes::rolleyes::rolleyes:

scheming_gypsy

i sorted the cooking by putting the top back on so it was like a sandwich, wrapping in tin foil and sticking some cocktail sticks through them to hold it together.

Ken-Dodds-Hairy-Knodule

savvy wrote:

Cool for all that! I'm just wheat intolerant, and vegetarian, but looking into vegan diet as I'm apparently intolerant to egg and cow's milk (and not happy with the farming aspects), and so much of what I eat is vegan anyway.

Are you OK with spelt? I know a few wheat intolerant people who are fine with spelt (an ancient unmodified form of wheat thats still grown traditionally), then again I know others who react to it the same as they do to wheat.

I was vegetarian for 16years before becoming vegan and being vegetarian was probably the most hypocritical time of my life. Dairy and egg farming is just as brutal as the meat industry (and helps to support it too) so good on you.

justin138

Vegan mozarella is the BEST - even my Italian friends tell me it's more like "their" cheese! I use spelt flour in with wholemeal (and soya flour) when making my bases (I also use olive oil though) - it comes out all light and fluffy and is delish.