Cooking and Preparation Instructions for a Perfect Pizza with The Gluten Free Bistro’s Pizza Crust and Dough Ball

Watch these videos with Kelly making NY-Style and Chicago-Style Pizzas with our new gluten-free dough ball available retail at Whole Foods and Lucky's Market in either the freezer section or the prepared food area.

 

Our crust is cooked perfectly when the bottom is crispy and a slice easily supports the toppings without becoming limp.

Dough Ball:

Oil your hands with ½ teaspoon of olive oil and remove dough ball from container.  Coat the dough ball with olive oil with your hands.  Gluten-free dough is sticky so when in doubt use more olive oil. Select a style of pizza from the following:

NY-Style Crust:

Here is a video of Kelly making NY-Style Pizza with our dough ball:

1. Preheat oven to 400 degrees.


2. Apply olive oil to sheet pan and rolling pin, before rolling out the dough. If the dough begins to stick, reapply olive oil to the rolling pin. You cannot pick the dough up and move it once it is rolled out. After parbaking the crust you can cook it on a stone, directly on the oven rack or grill.


3. Roll out the dough to a 12 inch circle or oblong flat bread shape crust. *


4. Set aside to let rise for a minimum of 10 minutes.


5. For a 12-inch diameter par-baked dough, place in a preheated 400 degree oven for 6 minutes.


6. Remove from oven to add your toppings.


7. Return to oven and bake at 400 degrees for 14-15 minutes.

*The thinner you roll it out beyond 12 inches in diameter will decrease bake time; the reverse is true if choose to make a thicker crust that is less than 12 inches in diameter, it will increase bake time.

Chicago-Style Crust:

Here is video of Kelly making a Chicago-Style Pizza with our dough ball:

1. Preheat oven to 400 degrees. Olive oil your hands and coat dough ball with the olive oil liberally before pressing into pan.


2. Apply 1 teaspoon of olive oil to a 10 inch round baking pan. Press dough into pan on the bottom and along the sides with olive oil on your hands.


3. Set aside to let rise for a minimum of 10 minutes.


4. Place in a preheated 400 degree oven for 10 minutes to par-bake.


5. Remove from oven to add your toppings.


6. Return to oven bake at 400 degrees for 20 minutes.

(After purchasing our dough ball, please refrigerate and use within 3 days of purchase. If you do not plan to use the dough within 3 days, place in your freezer. When you decide to use your dough ball, please remove from the freezer in the morning and thaw in refrigerator for use at dinner time. Dough ball can also be thawed in microwave on defrost setting for 5-6 minutes and then proceed with directions above).

Our Frozen Pizza Crust Topped (already rolled out). Frozen crust available at Whole Foods, Alfalfa's Market and Lucky's Market:



Top a frozen crust and bake at 400 degrees for 14-15 minutes on oven rack or pizza stone.

We recommend a thickly shredded cheese; however, if a finely shredded cheese is used, we recommend par-baking the frozen crust for 6 minutes at 400 degrees, then remove from oven, and add toppings. After par-baked pizza is topped, bake at 400 degrees for an additional 12-15 minutes.

Gluten-free and good-Daily Camera March 2011

Boulder's Gluten-Free Bistro expands to grocery stores

By Aimee Heckel Camera Staff Writer

Posted: 03/24/2011 09:27:01 AM MDT

Julie McGinnis, left, Kelly McCallister and Barb Verson, founders of Gluten-Free Bistro, will be selling their products at Whole Foods and Ideal Market in Boulder. (Cliff Grassmick)

Barb Verson walks down the aisle at Whole Foods and points at different gluten-free products.

"White. White. White," she says. "There's another white -- whatever."

To Verson, of Boulder, all of this whitewashing means two things. Unhealthy. And disgusting.

Even as a certified nutritionist running a gluten-free business, she has to admit: Her kids wouldn't touch most gluten-free products; they're often dry and bland. Quite comparable to cardboard. And Verson says she wouldn't feed those products to her children, anyway. To her, the whiteness is a sign that the food is nutrient-void, packed with white flours, starches and preservatives, she says.

She says she wanted food that her whole family could -- and would -- eat together, despite her gluten intolerance.

"Something that if I brought to a party and never told you it was gluten-free, you would still like it, and I wouldn't have to go around explaining that it's gluten-free," Verson says.

She wanted it. So she created it.

And now more than 80 restaurants in the Rocky Mountains and Midwest have it, including nearly all Nick-N-Willy's Pizza chains. It hits grocery stores next month.

Verson, along with Boulder dietitian Julie McGinnis and Kelly McCallister, who has a background in the local restaurant industry, joined together two years ago to create The Gluten-Free Bistro.

The local company makes gluten-free pizza, fresh-style pasta and an all-purpose flour blend. The products are made out of whole grain flours, instead of starches, so they are rich with protein, fiber, minerals and B vitamins.

The recipe was not easy to create, says McGinnis, who also has a master's degree in nutrition.

She says she and Verson got the idea nearly a decade ago, shortly after McGinnis learned that gluten was making her suffer from a ration of health problems, including gastrointestinal pains, nose sores and skin rashes. As soon as she cut out the ingredient, she says her overall health improved.

But her menu didn't. Back then, gluten-free was an anomaly.

"I wondered why can't I go pick up a gluten-free pizza from Nick-N-Willy's?" she says. "This is ridiculous. I live in Boulder, where everyone's on the nutrition bandwagon. It's a food hub, but I can't believe I can't get a descent pizza."

They began exploring recipes, but then both Verson and McGinnis got pregnant and put the mission on hold. Several years later, McGinnis says her friend, McCallister, was having gastrointestinal issues, migraines, nose sores and other problems. Once again, it looked like gluten intolerance. It was McCallister's self-diagnosis that rekindled the original idea.

After eight months of playing around to find the "perfect blend of flours" and meet the three women's high standards for taste and nutrition, they launched their product -- a "revolutionary" 76 percent whole grain, 20 percent starch -- in the north Boulder restaurant, Radda.

"I knew we made a really great product; we weren't going to put anything out that didn't taste phenomenal, and we had to do it very clean," McGinnis says. "When people started eating it, we were getting amazing feedback. We knew it. We knew it would be amazing."

In two years, The Gluten-Free Bistro products spread quickly -- and so did the gluten-free industry, as a whole, up 38 percent every year.

Experts say it's expected to be a $5 billion industry by 2012.

"It's insane," McGinnis says. "And it's not going anywhere."

The Gluten-Free Bistro products, including a new dough ball for $4.99, are expected to appear on Boulder Whole Foods' shelves starting April 1, and within a few months, at Whole Foods in the entire Rocky Mountain region.

In addition to the dough ball, the 10-inch frozen pizza crust is $5.99; 6 ounces of fresh pasta (penne and fettuccine) are $6.49; and a 13.5-ounce bag of flour is $5.99.

McGinnis says some people question whether gluten-free foods are a fad, like the low-carb diet. But McGinnis says it's not the same.

The Mayo Clinic estimates that one in 100 people in the United States have Celiac disease, an immune system reaction to gluten. That's four times more common today than in the '50s, and not just because it's being tested more, the clinic reports.

In addition, some estimate that as many as one in six Americans have a non-Celiac gluten intolerance -- although the legitimacy, without a doctor's diagnosis, is still somewhat controversial. In January, the American Journal of Gastroenterology published a study saying there was evidence that non-celiac gluten sensitivities do exist.

"People have been sick with a laundry list of things that no one knew what from," McGinnis says. "Now that the diagnosis is being pin-pointed back to gluten... they can't go back. ... They feel a lot better, period. I can never go back to eating it."

Read more: Gluten-free and good - Boulder Daily Camera http://www.dailycamera.com/food/ci_17690559#ixzz1Hu4TiXYa
DailyCamera.com

Gluten Free Product Review: Gluten Free Bistro Pizza Crusts

This past weekend I received the chance to try some gluten free pizza crusts from The Gluten Free Bistro, and wanted to share my experiences with you guys!

The Gluten Free Bistro is a company based out of Boulder, CO. They strive to provide healthy, delicious food that those eating a gluten or gluten-free diet can enjoy. Online you can purchase either their pizza crusts, pasta, or gluten free flour.

The pizza crusts are hand made and parbaked before being delivered. For those who don't know, the process of parbaking partially bakes the crust until it reaches its desired form and structure, and then flash frozen to halt the baking process. This allows for the crust to be cooked the rest of the way at the destination where it achieves the desired texture.

The crusts can be stored in the freezer until time to bake. Preheat the oven to 400F, top the crusts with desired toppings, and bake for 13-15 minutes. The crusts consist of a variety of flours, and achieves a unique flavor and texture. I topped my first pizza with mozzarella, Parmesan, garlic salt, and pepper. I loved the taste and texture of the crusts after baking the pizza. The crust is baked thin enough to where the edges grow crisp like you would expect other pizza crusts to become. One of my roommates tried some slices of the pizza, and fell in love with it as well.

I totally recommend their gluten free pizza dough, its one of my favorite gluten free pizza doughs I've come across.

http://tcrumbley.blogspot.com/2011/03/gluten-free-product-review-gluten-free.html#comment-form

One perfect day in Louisville, CO- Sunset Magazine, March 2011

Have we found the next Boulder? Take a peek at this up-and-coming Colorado town with easy Rockies access and a growing high-tech scene

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• Found Underground Consignment shop in Louisville, CO.
  
  Click to Enlarge

Carmel Zucker

Where the locals rock out: The Karp family, founders of Waterloo Records in Austin, Texas relocated here to open a live-music watering hole with beer, burgers, and BBQ. Waterloo rocks on Fridays and Saturdays with blues bands and country. $; 809 Main St.; 303/993-2094 begin_of_the_skype_highlighting              303/993-2094      end_of_the_skype_highlighting.

Hit the trails:  The Coal Creek Trail is a fave for jogging, dog walking, or biking. Pick up rental wheels at Bittersweet Cafe & Confections (820 Main St.; 303/257-8955 begin_of_the_skype_highlighting              303/257-8955      end_of_the_skype_highlighting), then take the trail heading west from Louisville Community Park for foothill views. (bouldercounty.org)

A spa day on the cheap: The Lotus Day Spa came to life in a former mortuary turned Zen sanctuary. Nineteenth-century Tibetan pillars and candles will set the mood on your one to three-hour retreat. From $95; 844 Main St.; lotusdayspalouisvilleco.com

Shop for finds: Not your typical off-the-rack boutique, Found Underground Consignments is in a low-slung shop where owner Nancy Cooley offers bargain hunters honest opinions on what looks good. Recent scores: 7 For All Mankind jeans ($40), a Cynthia Steffe wool skirt ($32), and an Anthropologie silk blouse ($14). Closed Sun; 901 Main St.; 303/666-6900 begin_of_the_skype_highlighting              303/666-6900      end_of_the_skype_highlighting.

Hope you're still hungry...4 new eats in town

For pizza and beer: LuckyPie became a go-to when it opened in 2010. Farm-fresh toppings change with the seasons. Bonus: Try a pie with gluten-free crust. It's the best we've ever tasted. $$; 637 Front St.; 303/666-5734 begin_of_the_skype_highlighting              303/666-5734      end_of_the_skype_highlighting. 

For date night: A fitting homage to Louisville's Italian mine-worker heritage, Zucca is a romantic candlelit dinner spot with pasta, risotto, and other favorites by fireside. $$; 808 Main St.; 303/666-6499 begin_of_the_skype_highlighting              303/666-6499      end_of_the_skype_highlighting.

For margaritas and tacos: In a former auto-repair shop, Cactus Wheel Taqueria offers street-food-inspired meat and veggie tacos with homemade salsas and guacamole. $; 701 Main St.; 720/620-4933 begin_of_the_skype_highlighting              720/620-4933      end_of_the_skype_highlighting.

For dessert: Sweet Cow ice cream shop fills the half of the old post office not taken up by LuckyPie. Look for 22 housemade flavors like oatmeal cookie and raspberry chocolate chip. 637 Front St.; 303/666-4269  Elisa Bosley|From the March 2011 Issue

Nick-N-Willy’s Now Offering Gluten-Free Pizza for ALL Mid West Locations!

 Nick-N-Willy’s Now Offering Gluten-Free Pizza for ALL Mid West Locations!

Boulder, CO (March 7, 2010) - The Gluten Free Bistro has 14 new Nick-N-Willy’s (www.nicknwillys.com) locations in Minnesota, Wisconsin, Iowa, Illinois, South Dakota and Kansas, that are offering our gluten-free pizza crust! Nick-N-Willy’s offers their famous Signature Pizzas; like the Aegean, Big Kahuna or the Magellan, along with the Ultimate Pizzas and Build Your Own selections atop a gluten-free crust for dining in or take-n-bake. Their fresh ingredients and stone oven baking make Nick-N-Willy’s a favorite destination in these Mid West cities. This in addition to the current Colorado and Utah locations for Nick-n-Willy’s offering a gluten-free crust is great news for those following a gluten-free diet.

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, our products are made with non-GMO, whole grain gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar. 

In effort to ensure worry-free dining all our restaurant partners are provided trainings on safe handling practices for our products and provided designated pizza wheels for cutting. Our mission is for you to enjoy dining out and feel secure about the food preparation.

Remember, for those on GFCF diets order gluten-free take-n-go pizzas with no cheese and top at home with your favorite casein-free product!

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Enjoy our products in CO, Utah and the Mid West. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook or follow us on Twitter/Foursquare (gfreebistro). Modern. Healthy. Divine. ^tm