Gluten-Free Pizza Possibilities

Celiac.com 05/03/2023 - During my teenage years in rural Nebraska, I thought nothing of driving ten miles to the next town for pizza. It wasn’t because this particular pizza was better; rather, it was the only pizza we could find! And, of course, with my teenage naiveté, I took it for granted.

Decades later, I no longer take pizza for granted. Like you, it was one of the fi rst things I craved when I went gluten-free. After all, pizza holds a hallowed place in American culture—we eat it on the run, it’s perfect at parties, and even upscale, white tablecloth restaurants have it on their menus.

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Decades later, I no longer take pizza for granted. Like you, it was one of the first things I craved when I went gluten-free. After all, pizza holds a hallowed place in American culture—we eat it on the run, it’s perfect at parties, and even upscale, white tablecloth restaurants have it on their menus.

I’ve also included the recipe for an extremely tasty pizza sauce. I recommend the sauce because it’s easy to make (start simmering it before you start making the crust so it reduces down a bit). You can use any pizza sauce, but this one works particularly well because it’s a little thicker and won’t soak into the crust. And, because you make it yourself, you know exactly what’s in it so there’s no concern about other food allergens.

While you’re at it, make a bunch of pizza crusts and freeze them for later use. And, don’t limit yourself to the standard flavors. Try scrambled eggs, chopped bacon, and a little cheese for a breakfast pizza that can be eaten as you run out the door. Or, try smoked turkey, olives, and feta cheese for a lunchbox treat that’s good hot or cold.

Carol Fenster’s Gluten-Free Pizza

Reprinted with permission from by Carol Fenster, Ph.D. of Savory Palate Press.

Crust Ingredients:

• 1 tablespoon dry yeast 
• 2/3 cup warm milk(110°)
• 1⁄2 teaspoon sugar 
• 2/3 cup sorghum flour or brown rice flour
• 1⁄2 cup tapioca flour 
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• 1⁄2 teaspoon salt
• 1 teaspoon gelatin powder 
• 1 teaspoon Italian seasoning
• 1 teaspoon olive oil
• 1 teaspoon cider vinegar

Sauce Ingredients:

• 1 can (8 oz) tomato sauce
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon fennel seeds
• 1⁄4 teaspoon garlic powder or 1 minced garlic clove
• 2 teaspoon sugar 
• 1⁄2 teaspoon salt

Sauce Directions:

1. Combine ingredients in small saucepan. Simmer 15 minutes. It makes about one cup, which is enough for a 12-inch pizza that serves six people.

Crust Directions:

1. Preheat oven to 425ºF. Dissolve yeast and sugar in warm milk 5 minutes. In food processor, blend all ingredients until ball forms. Dough will be soft.
2. Put mixture into greased 12-inch nonstick pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan with your hands, continuing to sprinkle dough with flour to prevent sticking. Make edges thicker to contain toppings.
3. Bake pizza crust 10 minutes. Remove from oven (at this point, you can cool, than wrap tightly. Freeze for baking another time.). Spread pizza crust with sauce and toppings. Bake another 20-25 minutes or until top is nicely browned. This recipe serves six people with one slice each.