GF + Pizza? Is it possible?
Going gluten free means pizza parties might be a problem. A lot of restaurants offer gluten free options. Pizza places are a little slower. Domino’s Pizza offers gluten free crust with a caveat that it’s made on the same surface as a gluten crust. Some gluten gets into the gluten free crust. That works for me, but it isn’t great for my dad or my daughter. I appreciate Dominoes initiative. Their price is fairly good, too. Pizza Hut offers Udi’s crust certified gluten free. Jet’s, Marco’s, Papa John’s, Chuck E. Cheese, and several others have started gluten free options. Not all stores of these pizza chains serve them. You need to call ahead and find out as well as uncover the methods used to see if they are gluten free or possibly gluten contaminated.
I’ve gone to two pizza places now that conveniently were out of gluten free crust when I tried to order.
On the other hand, Costco offers a gluten free frozen pizza that has no gluten, but the taste and the price are not so great. I still eat it occasionally. Most grocery stores offer frozen gluten free pizzas. Many frozen gluten free pizzas taste like frozen regular pizzas, that is, somewhat like cardboard. But the price of gluten free does not reflect the flavor, only the cost. They are not cheap.
I keep asking for gluten free pizza wherever I go. The squeaky wheel gets greased. If I ask enough, it filters back to the powers that control the menu.
What works for me
In the meantime, my best GF pizza comes out of my own kitchen. The price is right and the flavor is stupendous! (If you want a look at some other gluten free recipes I’ve posted, check here, here, and here.)
I start with a cup of warm water and add a heaping teaspoon of yeast, a good sprinkle of salt and a regular teaspoon of sugar. I let that sit a few minutes until the yeast dissolves. Then I stir it completely.
Next I add gluten free flour mix starting with a cup at a time and tapering off to about a quarter cup until it reaches the right consistency–not too sticky, but not thick and hard. Closer to sticky is better. I let it rise in the warm spot on the back of my stove. Usually this doesn’t last long because the children want to get their own cooking and I have to hurry to keep up.
I press the dough onto a coconut oiled pizza pan trying to keep it as thin as possible.
Then I top it with lots of tomato sauce, feta cheese, mozzarella cheese, mushrooms, bacon bits and parmasan. The dough doesn’t rise much, so keeping it thin crust adds to the just-like-real-pizza texture. I also keep the crust fairly flat all the way out to the edge, again to keep it less doughy and more about the toppings!
The pizza in the pictures tasted too good for words. I ate two pieces, about a third of the pie. I wanted to eat another one because it tasted so delicious, but I couldn’t fit another bite into my tummy!