Schar Gluten Free Pizza Crust - 3 Ways

Schar's Crusts Done 3 Ways
 Video Tutorial Below

If you read my blog post with the chocolate almond orange gluten free dessert pizza then today's post is no surprise. 

When Schar sent me a few boxes of their crusts to review I thought it might be a good idea to see just how far I could push their product to see how it performed.  

Each box of their gluten free pizza crust contains two individually wrapped which makes it conveniently easy to use  one crust at a time.  The shells measure between 9- 10 inches which is a pretty nice size as far as gluten free pizzas go.  Another nice feature is that instead of the crusts being totally flat like most brands, theirs has a raised border which works well to keep your ingredients from sliding off.

The crusts are actually made in Italy, the birthplace of pizza, so you’d expect them to be a cut above other gluten free crusts on the market.  Since I haven’t tried many other prefabricated crusts, it’s hard for me to make a comparison.  I can tell you that when you follow to package instructions they bake up crispy and delicious.

And their crust works well in both sweet and savory applications or for any meal of the day.  I got pretty creative with my toppings as you can see in my YouTube tutorial.  All the pizzas were delicious but I’d have to say that my favorite was the breakfast pizza.

What I like most about Schar’s gluten free pizza crusts is that they’re shelf-stable.  Freezer space is a valuable commodity at my house and I usually don’t have room for pizza crusts.  I’m not sure if anyone else is even making a shelf-stable gluten free crust at this point but I can see these crusts becoming a popular addition to gluten free pantries everywhere. 

Have you tried Schar’s gluten free crust?  What’s your most interesting way to top a pizza?

As far as my favorite pizza creations go, I didn't feel the need to type up actual recipes for today’s post.

It’s all covered in the video tutorial. 

Besides, making pizza is a highly personal experience.  So go forth and hunt down all of your favorite toppings then watch my tutorial for a few tips and create your own masterpiece. 

The Video Tutorial: 

And encase you missed my last post, the pizzas that are covered in the above tutorial are detailed below.

The Shrimp Pizza
After brushing the crust with a small amount of anchovy paste and garlic infused olive oil, this pizza was topped with lemon zest, baby spinach, shrimp, grape tomatoes, Kalamata olives, capers, crushed red pepper flakes and small amounts of pecorino Romano cheese and mozzarella.

The Pepperoni Green Olive Pizza

Since my daughter wanted nothing to do with the shrimp pizza, this creation is her brainchild.  It’s a classic pepperoni pizza with the addition of some salty green Spanish manzanilla olives.

The Breakfast Pizza
This crust was brushed with the bacon fat that rendered while I fried the bacon.  Next I topped it with baby spinach, grape tomatoes, mushrooms, crispy bacon, eggs and cheddar.  Once the pizza was cooked I sprinkled over a little sriracha sauce and enjoyed what turned out to be my favorite pizza of all the savory varieties I did.