Who doesn’t love a good old slice of pizza pie? Pizza is by far is on just about everyone’s favorite foods list. We eat if for dinner, lunch and sometimes even breakfast. From college dorms to Sunday family dinner, pizza is on the menu!
Yet if you have gluten intolerance such as Celiac disease or gluten sensitivity pizza is banned for life!
Pizza dough is basically just flour, water and yeast. Most flour used for pizza dough is plain ole refined flour, white or wheat, both of which contain gluten. However with some tweaks to the recipes for the dough, you can have your pizza and eat it too!RELATED: RECOMMENDED PLANS FOR YOU
The easiest thing to do is to try a quality gluten free pre-packaged dough mix or already pre-made pizza pie shells. Some good brands are:
• Bob’s Red Mill
• National store brands such as Trader Joe’s or Whole Foods ( in the US) and local natural health food store brands.
Follow package directions and top with your favorite toppings. My suggestion is to top that pizza with healthy, fresh, quality ingredients such as vegetables, fresh cheeses, olive oil, and unprocessed meats (try shrimp or chicken).
I often top my pizza with fresh tomatoes, mozzarella, olive oil, basil and some garlic. If I’m in the mood for sauce I use a container of chopped tomatoes (such as Pomi) and add dried herbs such as basil and oregano, hot pepper flakes and pinch of salt and pepper. Put sauce of pizza dough and top with veggies such as mushrooms, chopped fresh spinach, and ricotta cheese.
If making dough from scratch is your thing try one of these non-traditional recipes.
Polenta Pizza Crust
• 1 1/3 cups (7 oz./220 g.) gluten-free medium-grind cornmeal
• Kosher salt and freshly ground pepper
• 1 1/2 Tbs. olive oil, plus more as needed
• Toppings of your choice
Preheat the oven to 375 degrees F (190 degrees C). Prepare polenta according to package directions. Brush a large pizza pan generously with olive oil. (Do not line the pan with parchment, or the crust will not gain the desired texture.) Spread the cornmeal mixture out on the pan in a circle about 1/3 inch (9 mm.) thick and about 12 inches (30 cm.) in diameter, building up the edges slightly.
Spread tomato sauce, if using, over the cornmeal crust, leaving a border, then layer on the desired toppings. Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up.
Recipe courtesy of William-Sonoma.com
Cauliflower Pizza Crust
• Nonstick spray
• 2 1/2 cups cauliflower, grated (about 1/2 a large head)
• 1 large egg, lightly beaten
• 1 1/4 cups shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top with favorite topping and bake for another 10 minutes.
Recipe courtesy of pauladeen.com
Pizza can be part of a gluten free and healthy eating lifestyle! Be smart about toppings, pair a couple slices with a big salad and enjoy!