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19 September 2010

how to make gluten-free pizza

You want pizza, don't you?

A number of you who have already been cooking out of our cookbook have written to say a) how much you LOVE it and b) where the heck is that pizza recipe?

We have to tell you a) how much giddy happiness it gives us to think of the book being in your kitchens, and b) on page 156.

Many of you who saw this post back in March started writing to me immediately, asking if you could have the recipe early. Nope. You have to buy the cookbook. And then you found the cookbook in an Amazon box on your front porch and flipped through it, excited, and ended up confused because you didn't see the pizza recipe. Huh?

It's there! We promise.

Here's the secret. The pizza crust recipe is really a flatbread cracker recipe. We realized in the last round of edits what a great pizza crust it makes. So, all we could do was add a few lines onto the end of the headnote and hope you found it.

That's not good enough for us. We want you to eat good gluten-free pizza.

Here's Danny, showing you how:

Plus, there's more...

If you want a pizzeria-style pizza, make your oven as hot as you can with a baking stone. We highly recommend this, not only for pizza but also for all gluten-free baked goods. (Probably, this is true for all baked goods, period.) It makes for nice, even heat in the oven.

You'll also want to get yourself a good pizza pan or you might want to try a pizza screen, like the one Danny demonstrates in the video. The screen can be a bit more annoying, as the dough sticks more easily. On the other hand, with the air holes the bottom crust of the pizza can get a char as well.

Finally, we really love this Zyliss pizza cutter. I can't imagine using anything else.

That's about it. Making great gluten-free pizza really isn't that complicated.

Oh! Of course. You'll also need a copy of our cookbook for the recipe.

Pizza! Enjoy.


At 1:01 AM, Anonymous Kiwi Kate said...

Hi Shauna,

This is totally unrelated to Pizza, but I thought you might want to know that you've been mentioned in a News article over here in kiwi land - New Zealand.

A pretty random article, but it seems that you've made an impact over here!

At 7:30 AM, Anonymous BlessedBlogger said...

I've never seen a pizza screen before. Where did you get yours?

At 7:37 AM, Blogger Kelly said...

Hi Shauna and Danny! Thanks for the pizza post! Pizza was one of my favorite eating items before I got allergy tested. I Amazoned your book. Can't wait to impress friends with tasty pizza! I have a few adventuresome eaters who will still come over for dinner. :)

Peace, love, and pizza!

-Kelly (from THS)

At 8:39 AM, Blogger Angie said...

I love these "cheffy" videos! We should all be so lucky to have a Danny in our kitchens :)

At 8:41 AM, Blogger Jenn and Jac @ sketch-free eating said...

Haha you guys are so hilarious! We are "gluten-free" as well and have tried out a few pizza recipes. This one looks very promising.

At 9:22 AM, Blogger vanilla143 said...

Oh my... that looks crazy good... scrumptous really!

At 9:47 AM, Blogger Carrie said...

Looks great Shauna! I"m glad I wasn't he only one who had trouble finding the crust! I can't WAIT To try it!! I love the fresh ingredients Danny uses to make his pizza!!

At 12:40 PM, Anonymous Sarah @ Celiac in the City said...

keep the chef videos coming. I'm a big fan. (and very visual, so this keeps me from having to DM you on twitter when it doesn't "look right") *grin*

by the way, diggin' the new look to the kitchen. but do miss trying to read the names of all the cookbooks in the background.

thanks for sharing. will be making it soon!

At 12:57 PM, Blogger Barbara said...

I just came over to see if you had a recipe for pizza... and now I feel a bit freaked out! I've been experimenting with gluten free for a little while now in particular using Doves Farm Plain white flour blend which is easily available here (in the UK). Can't wait to try the pizza. Thank you.

At 1:08 PM, Blogger Victoria Balloon said...

Since March I have been waiting for this book because of the pizza pictures posted on your blog. Imagine my angst/horror/extreme language when I saw NO PIZZA RECIPE in the index. My much calmer husband combed through and found it. Much rejoicing ensued.

Was it worth the wait?

Hell yes.

Yes--the crust needs the blind baking as well as broiler time to get browned (thanks for the video! Sorry you got burned, Danny!), but the flavor, the texture, is excellent.

And the crackers, with rosemary and salt? They really rocked, too. Thanks so much.

At 1:34 PM, Anonymous RSA Certificate said...

Yum yum yum! I don't have gluten allergies but I try to eat gluten free as much as possible just cause I think it's a good idea :)
Can't wait to try this out!

At 1:41 PM, Blogger Unknown said...

Now if only I was allowed dairy! That pizza looks sooo amazing! Thanks for telling me what page-now I can have pizza party! (of course, mine will be cheese-less, but at least my crust will taste yumtastic!)

At 1:42 PM, Anonymous Shael said...

it's only been 2 weeks since my diagnosis and i am already pining for pizza... i'm in trouble if your book doesn't arrive in the post soon! can i just say that i am so glad i found you and the chef - this might not be as hard of a road to travel on - thank-you!

At 2:52 PM, Anonymous DiseƱo Web said...

Congratulations! So wonderful!

At 2:54 PM, Blogger Unknown said...

Thanks for the tips! And love the kitchen by the way, it looks great. I do miss trying to figure out which cook books we have in common, but the open display shelves look great. Shame Danny had to go and get crumbs all over the beautifully clean stove!

At 5:16 PM, Anonymous molly said...

Hey Shauna,
We're not gluten-freee, but we DO make our own pizza every week in a plain jane home oven, and I thought I'd pass on this tip...

We place our rolled dough on a piece of parchment, which we then slide onto the pizza stone (preheated an hour first, in a 500 degree oven). The paper turns pitch black, but it doesn't burn or flavor the dough, and the pizza slides off LIKE A CHARM, every time. No gritty corn meal, so sad stuck pizzas, no muss, no fuss. Just super pizza.

Congrats again on the book. Happy fall.


At 9:07 PM, Anonymous Delishhh said...

I just stumbled onto your blog and started reading your about section. All i have to say is WOW. Your story is amazing. Not only that I love your writing i just wanted to keep reading. I think you need to write a book, seriously. Anyways I am so glad your story has a positive ending. Are you still WA state? Nice to meet you.

At 11:58 PM, Anonymous Marilyn said...

We are SO having this pizza Friday night!

I used your flour to bread chicken cutlets last nite & it was a thing of beauty. There was a real difference in using a breading flour that didn't contain zanthan gum.

When's the Boulder visit? It would be great if you could be here for the gf tea at the Hotel Boulderado. They even have a Teddy Bear Tea for the little ones!

At 11:00 AM, Blogger p.s. bohemian said...

yum.yum. oh my!

At 5:22 PM, Anonymous Katie said...

Shauna and Danny,

I just got the cookbook in the mail today, watched the video of the chef making pizza and literally got up from my computer and made the pizza!
I had all the ingredients too. I am eating it right now and it is soooooooooooooo good. Seriously this crust is slammin'. I'm scared I just might eat the whole thing!

At 7:55 PM, Blogger mel m. m. mccarthy said...

You're both just too wonderful (and not just because you're gluten-free geniuses.) I so enjoy the spirit of adventure, fun, and casual (but oh so classy) cooking that you share! I am too excited to get my hands on your book & try this and all the other great recipes. Congratulations and thank you, thank you, thank you from the bottom of my newly gluten-free heart. :o)

At 9:57 AM, Blogger Unknown said...

Do you have any ideas for acceptable corn substitutes for the pizza dough? I can't have corn, wheat or oat, and that limits my flour options for a proper substitute that won't lost the awesomeness of the pizza crust..

At 8:13 AM, Anonymous Chris K. said...

I've tried many gluten-free pizza doughs, both premade and mixes but, this was by far the BEST tasting and easiest to work dough! Thanks Shauna and Danny.

At 1:14 PM, Blogger Pencildancers said...

I"m loving the cookbook, but very sad I can't find guar gum anywhere, only xanthum gum and expandex. Can I use one of those in place of the guar gum in the cracker recipe/pizza recipe? I also can only find white rice flour and not the sweet rice flour. I wanted those crackers so much tonight with the chili I have on the stove.

At 9:10 AM, Blogger Mommy Weiss said...

Just before we discovered what we needed to have a gluten free home for our younger daughter (1 year) our two-year-old decided that she loved pizza. She kept asking for "pizzzahs" and I didn't have time to experiment with crusts. I decided to try an herbed baked polenta as the crust for my pizza (and made tiny ones in muffin tins). Now my family prefers the polenta pizza.

At 9:58 AM, Anonymous Anonymous said...

Delicious. This is the only thing I have had time to make from your book. Twice.
I so appreciate that the dough tastes "right", not too sweet.
Two things that I think helped with my success: I weighed my flours and watched the video. I know how my gluten doughs should look and after years of experience I can add a bit more flour or liquid. Without years of experience or an on site mentor, I am at a bit of a loss. Watching how the dough handles made a big difference in my baking experience.
Oat flour and teff flours are on today's shopping list with hopes for muffins or bread next.

At 11:35 PM, Anonymous dining tables said...

Thanks for sharing a video on how to make one. I am very grateful!

At 12:58 PM, Blogger Unknown said...

Love the pizza dough and for crackers too but can anyone tell me an easy/safe way to get the thin rolled cracker dough from the plastic wrap to the HOT stone in the oven?

At 4:44 PM, Blogger megin said...

Wondering whether there's any possibility of substituting another flour for the corn flour. We've got a corn allergy on top of gluten over here. Any advice? Thank you for all the food wonders you provide!


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