Gluten Free Pizza Ideas

I like to make my own pizzas, and have found that Udi's ready made gluten-free pizza crusts are
my favorite.

Here are the ingredients:

WATER, TAPIOCA STARCH, BROWN RICE FLOUR, CANOLA OIL, EGG WHITES, DRIED CANE SYRUP, TAPIOCA SYRUP.

I'ver tried cauliflower crusts, and am usually disappointed.

We use Oggis' cauliflower crusts. They are really good and are gluten free. Surprisingly they don't have an overpowering cauliflower taste and the texture is dough like.

Ed_Gee wrote:
We make our own pizza ..... using large tortillas. Since we prefer the creamy white base, we use ranch salad dressing. Plenty of toppings choices. All these products are readily available Gluten free.

Interesting. We'll have to give that a try with some corn tortillas.

We make pizza a few times with no crust in a casserole dish. Put the meat on the bottom, then the sauce and cheese. It wasn't to bad.

propchef wrote:
Gluten-free is tough. Mixes that work well for muffins don't work at all for bread or pizza dough.

When you eliminate gluten you're eliminating the structure. Most mixes try to make this up by using gums and certain starches and it will never be like conventional pizza crust.

I've used Cup4Cup with some success. https://www.cup4cup.com/recipes/new-pizza-crust-recipe/ Roll it out with a rolling pin on parchment, bake blind for about 3 minutes, allow to cool, then build like any other pizza. This crust is more like a cracker, but it's 1000x better than cauliflower or rice as a crust.

I cook professionally and we offer a GF pizza as well as a vegan pizza, and we tried many iteration of each before finding a reasonable formulas.

Sorry to hear about your celiac, it's a difficult thing to manage and most people think it's OK to has less gluten, but celiacs can't have ANY gluten. None. If a gluten-free pizza is cooked in the same oven as a traditional pizza, it's contaminated. It's the same with other items as well, and a traditional bakery can never offer truly gluten-free items. There's just too much gluten floating around and on the equipment.

Best of luck. I'm a pizza fanatic and I've been tossing pizza (and other things!) professionally for more than 25 years. Watch out for soy sauce, it has gluten. :-(

That's for the link. We'll give that one a try.
You're right that most folks don't understand about the cross contamination thing. It's okay. I didn't either until recently. We've just adjusted here at home and we didn't really eat out much anyway.

The Docs tried the GF program with m"lady, and we tried some pizzas, Papa Johns was the best we found.
Searching for copycat recipe i did find the pizza hut one
http://www.yammiesglutenfreedom.com/2013/03/pizza-hut-style-pan-pizza-crust-gluten.html

We make our own pizza ..... using large tortillas. Since we prefer the creamy white base, we use ranch salad dressing. Plenty of toppings choices. All these products are readily available Gluten free.

Gluten-free is tough. Mixes that work well for muffins don't work at all for bread or pizza dough.

When you eliminate gluten you're eliminating the structure. Most mixes try to make this up by using gums and certain starches and it will never be like conventional pizza crust.

I've used Cup4Cup with some success. https://www.cup4cup.com/recipes/new-pizza-crust-recipe/ Roll it out with a rolling pin on parchment, bake blind for about 3 minutes, allow to cool, then build like any other pizza. This crust is more like a cracker, but it's 1000x better than cauliflower or rice as a crust.

I cook professionally and we offer a GF pizza as well as a vegan pizza, and we tried many iteration of each before finding a reasonable formulas.

Sorry to hear about your celiac, it's a difficult thing to manage and most people think it's OK to has less gluten, but celiacs can't have ANY gluten. None. If a gluten-free pizza is cooked in the same oven as a traditional pizza, it's contaminated. It's the same with other items as well, and a traditional bakery can never offer truly gluten-free items. There's just too much gluten floating around and on the equipment.

Best of luck. I'm a pizza fanatic and I've been tossing pizza (and other things!) professionally for more than 25 years. Watch out for soy sauce, it has gluten. :-(