suggested substitutions by Lisa Jo Bolton

When the rest of the gang is enjoying a regular homemade pizza, it’s not hard to have a GF portion for those who need it.

Method #1— Substitute GF flour in a regular pizza crust recipe, and partially bake it. Cut up the slices and freeze them. When needed, simply defrost, spread with pizza sauce, and bake with the desired toppings. (Be sure to bake on a separate pan from any regular pizza crust.)

Method #2—Spread pizza sauce on a slice of gluten-free bread and add the toppings. This one can “bake” briefly in the microwave.

Method #3—Put the pizza toppings on lettuce for a “pizza salad.” This idea came from package of Hormel pepperoni. Many of their products are labeled gluten-free on the back of the packaging.

Here’s the scratch recipe I use:

Dough:

2 2/3 cups GF flour (I use soy/rice flour blend)

1 teaspoon salt

8 Tablespoons olive oil

4 teaspoons GF baking powder

1 cup water

1/4 cup powdered milk

1 teaspoon vinegar (malt vinegar is NOT gluten-free)

1/2 teaspoon guar gum or xanthan gum (optional, improves texture)

Sauce:

1/2 can tomato puree or small can tomato sauce

spices such as oregano or basil

Stir and knead ingredients into dough. Spread or roll onto greased cookie sheet. Spread with sauce and GF toppings and GF cheese. Bake at 400 F (200 C) until crust is browned. This makes a very filling pizza.