Gluten Free Pizza Ideas
Howdy All, After many years of being sick most of the time we finally figured out that I can't eat gluten. Problem is we both love pizza and it has plenty of gluten in the crust. We've tried almost ...
Forum Discussion
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. :-(
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. :-(
