Good gluten free pizza is one of the toughest things for me to find that is celiac safe. Shared pizza kitchens are such a high risk for cross contamination! Luckily it’s easy to make this incredible gluten free pizza crust and then you can finish it with whatever toppings you like. I know it’s controversial, but we can still be friends even if that means you’re putting pineapple on top.
Celiac Tip: Keep it Dedicated
When it comes to pizza, I recommend you stick to dedicated gluten free pizza restaurants. Remember that while many restaurants now offer gluten free pizzas (whooo!) they aren’t typically safe for celiacs. Why? Usually due to differences in preparation:
- Gluten free pizzas can sometimes be cooked in an oven that also cooks wheat-based pizzas
- When preparing pizzas, wheat flour can become airborne and increase the risk for cross contact
- Vegetables and toppings shouldn’t be shared between gluten-free and wheat-based pizzas – there’s an increased risk of contaminating the container of toppings
Unfortunately there have been few studies conducted to determine the efficacy of kitchen practices to keep gluten free pizzas celiac safe. So until we have sufficient data, the best that we (celiacs) can do is to ask the kitchen staff a lot of questions and weigh the risks when ordering pizza out. Until then, I will be sticking to dedicated gluten free pizza restaurants and homemade pizza!
Pizza Assembly
Equipment
- Parchment paper
- Rolling Pin
- Rimmed Baking Sheet
- Cutting Board
- Chef’s Knife
Ingredients
- 1 batch homemade gluten free pizza dough (see recipe link above)
- 6 oz of sauce (i.e. pesto, tomato)
- 8 – 10 oz cheese (shredded)
- Toppings (see below for ideas)
Three Ingredient IDEAS
- Italian Sausage + Mozzarella + Mushrooms + Pesto Sauce
- Prosciutto + Mozzarella + Fresh Arugula + Tomato Sauce
- Spinach + Garlic + Mushroom + Olive Oil Sauce
- Sun Dried Tomato + Mozzarella + Fresh Basil + Tomato Sauce
Instructions
- Preheat oven to 450 degrees.
- Measure out a piece of parchment paper (large enough to cover the baking sheet) and gently dust flour onto the parchment paper and rolling pin to help prevent sticking.
- Punch down dough and divide in two. Place dough onto parchment paper, and use the rolling pin to flatten the pizza dough into a 12” circle.
- Spread a thin layer of sauce and add desired toppings. Be careful not to overload pizza with a lot of sauce or toppings. The crust may not be able to hold up and become soggy.
- Transfer pizza (on parchment paper) to a baking sheet and bake for 10-12 minutes (until crust is lightly browned and cheese is melted).
- Remove from oven. Allow to cool a few minutes before transferring to a cutting board and slicing with a pizza cutter or knife.
Notes
- Vegetables that should be cooked before topping: hearty leafy greens (kale, broccoli rabe, Swiss chard), mushrooms, onions, spinach, garlic, root vegetables (butternut squash, potatoes, sweet potatoes)
- Herbs/greens that should be added after baking: basil, arugula
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