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Home => Cooking and Recipes => Main Dishes => Wheat Free Pizza Recipe
Related Articles: Homemade Pizza for Your Family | Pizza on the Grill

‘No Wheat’ Doesn’t Have to Mean ‘No Pizza’: Creative Ingredients Help Wheat-Free Child Enjoy All-American Favorite
by Carol Fenster, Ph.D.

Description: Recipe for wheat-free pizza.

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Pizza is a particularly difficult food to avoid when you are a child––especially when the other kids are eating this all-American favorite. Yet, more and more children react to wheat––pizza’s main ingredient––due to food allergies, autism, or other special diet situations like the autoimmune condition known as celiac disease.

The good news is that pizza can be made without wheat, as the following recipe shows, and your child doesn’t have to feel deprived. The recipe uses two very common flours, brown rice and tapioca, readily available at health food stores and increasingly available at many traditional grocery stores.

This recipe makes one 12-inch pizza or two 6-inch pizzas that look and taste like the real thing so your child can enjoy pizza along with everyone else and still stick to a wheat-free diet. In fact, friends and family will enjoy this version, as well.

Here are some additional, time-saving hints for busy families:

1. Prepare the crust, bake it for the first 10 minutes, and then cool it thoroughly. Wrap it tightly in heavy-duty aluminum foil and freeze it for up to three months. The next time your child wants pizza, unwrap the frozen pizza crust and put it on the greased pizza pan so it thaws while you prepare the toppings. Add the toppings and bake for 20-25 minutes.

2. Assemble all the dry ingredients in a plastic, resealable bag and store it on the pantry shelf for up to three months. When your child wants pizza, you can make it very quickly by adding the liquid ingredients (milk, oil, and vinegar) to the dry mix.

Carol Fenster’s Pizza Crust & Pizza Sauce

Reprinted with permission from Gluten-Free 101 by Carol Fenster, Ph.D. ISBN 1889374083 Savory Palate Press, 2004 (800) 741-5418 http://www.savorypalate.com

Pizza Crust

1 tablespoon active dry yeast
3/4 cup warm milk (110ºF)
1/2 teaspoon sugar
2/3 cup brown rice flour*
1/2 cup tapioca flour*
2 teaspoons xanthan gum*
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian seasoning
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour for sprinkling

* Available at health food stores.

Pizza Sauce

8 ounces tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon fennel seeds
1/4 teaspoon garlic powder
2 teaspoons sugar
1/2 teaspoon salt
Toppings of your choice

Pizza Sauce

Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes 1 cup.

Pizza Crust

1. Preheat oven to 425ºF. In small bowl, combine yeast, warm milk, and sugar and let foam for 5 minutes.

2. In food processor fitted with knife blade, blend the yeast mixture with remaining ingredients (flour through vinegar) until thoroughly mixed. Dough will be much softer than regular pizza dough.

3. Put pizza dough on greased 12-inch pizza pan. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to hands. Make edges thicker to hold toppings.

4. Bake pizza crust 10 minutes. Remove from oven. Spread Pizza Crust with sauce and add preferred toppings. Bake another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice each in 12-inch pizza). Serves 2 (two slices each in 6-inch pizza).

©Carol Fenster, Ph.D., author of the cookbook Gluten-Free 10 (Savory Palate, 2004) is a gluten-free chef who wants all children to be able to enjoy pizza. For a step-by-step photo tutorial on how to make wheat-free pizza, go to http://www.SavoryPalate.com/pizza101.aspx. She develops wheat-free products for manufacturers and can be reached at Savory Palate, Inc., 8174 South Holly, #404, Centennial, CO 80122 (800) 741 5418.


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