Pizza and Allergies: Compatible? You bet!


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!

Jaime’s Gluten Free Flour Mix


Are you longing to make Grandma’s special cookie recipe but can’t have the wheat flour it calls for?

Wanting to coat your chicken for oven frying?

Wishing you could whip up some yummy gravy, like Mom used to make?

Or do you just want a gluten free flour that doesn’t cost and arm and a leg and actually tastes good?

Then click on the link below, and look forward to the possibilities!

Jaime’s Gluten Free Flour Mix