One of the first things I thought when the verdict of my food allergy panel was read was, “Pizza! How will I live without PIZZA?”
Well, I did. For a while.
And then desperation won out.
At the time, my boys had to be completely free of yeast in their diet and I was limiting it in my own diet as well.
Also, at the time, Daiya had not yet been invented.
So it really goes without saying that pizza was not much fun back in the day.
But now, thanks to Daiya, and limited introduction of yeast back into our diets, I can enjoy a pizza that rivals any parlor dish out there.
And no one would ever know it is allergy free:
Now, see that guy in the foreground there? See him? He’s the imposter. (He also doesn’t have any pizza sauce on him since I had run out of tomato paste. But that’s okay. He was a tasty little imposter anyway.)
The one in the background is the real deal, except for the fact that his crust is gluten free.
But no one would ever know that about him. He’s that good of an impersonator.
Ummmm….WHY am I referring to these pizzas as living beings?
I have no clue.
Let’s just move on with the recipes, shall we?
Alrighty then.
Here are the two crust versions (one with yeast and one without):
Pizza Crust – No gluten, dairy, soy, egg, yeast or corn
- 1 cup GF flour
- 1/3 cup milk (cow or unsweetened alternatives or water works well)
- 2 Tb olive oil
- 1 tsp baking powder
- 1/4 (or a little bit more) tsp salt
- If desired, sprinkle in a little bit of garlic powder and crushed, dried herbs
Combine all ingredients with a mixer and knead for just a few seconds.
On a slightly greased stone or oiled pizza pan (I highly recommend the stone), with slightly oiled hands, press the dough into a pizza crust shape. Pre-bake for ten minutes at 425.
Remove from oven and top with your choice of toppings. Return entire pizza to oven for another ten minutes or until toppings are ready.
Pizza Crust – No gluten, dairy, soy, egg or corn
- 1 cup warm water
- 1 Tb yeast
- 1 Tb sugar or alternative sweetener
- 1 tsp salt
- 1 Tb olive oil
- 2 cups or more GF flour
Measure yeast into a large bowl and cover with warm water. Stir.
Next add the sugar and stir the mixture. Let sit for two minutes.
Add the salt and oil, then stir.
Gradually add the flour, mixing with a mixer. You may need to add just a little bit more flour until the dough is no longer sticky.
With oiled hands, press the dough onto a slightly oiled pizza stone (recommended) or an oiled pizza pan.
Pre-bake for ten minutes at 425. Remove from oven and top with toppings. Return entire pizza to oven for another ten minutes or until toppings are baked to your desire.
For a homemade pizza sauce, simply blend the following ingredients together in a sauce pot:
- 12 oz plain tomato paste
- 1/4 cup cooking wine (optional, but it really makes the sauce.)
- 1-2 tsp crushed oregano
- 1-2 tsp crushed basil
- 1 or 2 cloves crushed garlic
- 1 tsp salt
- 1 Tb olive oil
- Water to desired consistency*
Combine all ingredients in a small sauce pot. Stir over medium low heat, adding water to desired consistency.
*Since tomato paste tends to be real ‘bitey’ , if you prefer your sauce to have a milder flavor, use thin, plain tomato sauce in place of the water. It will tame your sauce.
Happy Pizza Parties!
Alicia
Sep 27, 2012 @ 05:36:50
I haven’t read into your background too much, but have you tried goat cheese as an option? There are so many good ones, that aren’t so bitter or sour. In fact I find some at the health food co-op that is a mozzarella rival. My boys love it.
Jaime: thefreakfoodgourmet
Sep 27, 2012 @ 09:11:29
Thank you for your comment!
I have tried goat cheese. And while I liked it, it didn’t like me! I am so allergic to all dairy proteins, no matter their source.
How cool that your boys can eat the goat cheese though! It makes a world of difference in the menu planning department to be able to add cheese to your recipes.
ellebakes
Oct 02, 2012 @ 05:28:23
thank you! I havent had pizza in sooo long and havent been able to find a corn free, wheat free, egg & yeast free pizza recipe! Will hopefully try this soon 🙂
Jaime: thefreakfoodgourmet
Oct 02, 2012 @ 08:56:28
You’re so welcome. Thank you for stopping by!
Jaime: thefreakfoodgourmet
Oct 03, 2012 @ 22:00:30
Please let me know what you think of the crust. I love any (and I mean ANY) kind of feedback, good or bad. Please let me know of any improvements you make as well. Thanks!
ellebakes
Oct 02, 2012 @ 05:29:40
oh and does the gluten/yeast free recipe make one pizza base or more or less?
Jaime: thefreakfoodgourmet
Oct 02, 2012 @ 08:56:51
It makes one pizza crust on an average sized pizza stone.
ellebakes
Oct 03, 2012 @ 02:14:30
Thanks!
Tammy
Dec 02, 2012 @ 14:54:53
Sounds good!
Do you pre-heat your pizza stone?
Jaime: thefreakfoodgourmet
Dec 03, 2012 @ 10:09:33
Thank you for your comment!
To answer your question, no I do not pre-heat my stone. The pre-baking step does the trick! 🙂