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Wow - what a response! I received 20 responses. Writing this summary
has made me hungry - pizza anyone? :)
MY ORIGINAL QUESTION:
Since I've given up on the idea of having a dairy free/gluten free pizza
made with cheese; I'm wondering about having a df/gf pizza made without
cheese. This means the quality of the remaining ingredients has to be
very good in order for the pizza to be palatable. So, what crust do you
use? What toppings? And, most important of all, how does it compare to
the pizza you had before you were diagnosed?
PREPARED CRUST RECOMMENDATIONS
3 votes: Chebe (dairy free) pizza crust
- "Chebe Bread (original flavor) makes a thin, chewy crust. I don't
add the cheese, like the directions say. It's really good. The most
similar to NY-style thin pizza that I've found. It's even good cold from
the fridge."
2 votes: Gillian's Foods pizza crust www.gilliansfoods.com
1 votes: Cause you're Special
- "I have found that this crust does very well if it is rolled thin
on a metal pizza pan. I cook it the suggested 10 minutes and then add
the toppings. I also add a bit more sauce than usual. Also, I do make
this crust with the apple cider vinegar but I am thinking that it may
taste even better with plain distilled if you feel ok using that. I
should mention that this crust has the consistency of a thin crust wheat
pizza - it does get the nice bubbles in it though - it really is very
nice."
OTHER CRUST RECOMMENDATIONS:
1. "I use corn tortilla for crust bake it in the oven on 350
until the tortilla is golden brown. It has a slightly different taste of
course but it is delicious."
2. http://www.fabulousfoods.com/recipes/main/pizza/glutenfreepizza.html
"Try this recipe - I found it to be the best pizza I ever ate - with or
without gluten. My secret it simple - I add 1 tsp of Fresh minced
garlic , oregano , time , basil to the dough. that's 4 tsp total at
least. also double or triple the olive oil qty. [...] As far as the
sauce - I do the same - add all those spices - the garlic just does
wonders. (but it's a little anti social)
Re Fennel and Rosemary - drop them - they just don't belong here .
Use warm water instead of the milk ."
3. "Pizza crust recipes are in Roben Ryberg's THE GLUTEN-FREE KITCHEN."
More pizza crust recipes in The GLUTEN-FREE GOURMET, 2d ed. (by Bette
Hagman)--thick, thin, yeast-rising thick, quick and easy, and
mini-pizza. A seasoned pizza crust recipe in THE GLUTEN-FREE GOURMET
BAKES BREAD by Bette Hagman. A pizza crust recipe in WHEAT-FREE RECIPES
AND MENUS (also gluten-free) by Carol Fenster. You may be able to get
one or more of these books at your local library or buy them at
http://www.overstock.com for an average cost of about $11."
TOPPING RECOMMENDATIONS
1. "Spinach sauteed in olive oil and garlic"
2. "Homemade pesto (without the cheese added)"
3. "Thinly sliced onions and fresh tomatoes garlic and basil."
4. "Black olive paste with veggies of choice. Especially good with
roasted peppers"
5. " I try to use meats that are higher in fat like bacon, ham. and
sausage - that really helps with the lack of cheese."
6. "Then brushed it with olive oil, added strips of yummy stuff
(marinated artichoke hearts, sun dried tomatoes, garlic, anchovies,
herbs, sausage). It was far better than the usual pizzas"
7. " For a simple Focaccia-like pizza, use a good extra virgin olive
oil, salt and fresh, chopped rosemary. Try this with arugula (or
other delicate salad greens) tossed with wine vinegar, olive oil and
salt, and then bresiaola (Italian shaved beef) or prosciutto on top of
that. We had this often when we lived in Italy."
8. "The best cheese free pizza I ever had was pesto, roasted garlic,
roasted red pepper, sautéed eggplant and artichoke heart. That was at a
now out of business place in Portland. [...] .I can eat cheese and I'd
still skip a cheese pizza to have that! I know it had plenty of olive
oil, and the pesto was made with walnuts, not pine nuts."
9. "Saute some alfalfa sprouts and very thin, slivered onion in a
skillet. Toss in some fresh basil (not dried) that you chop up a bit.
Then toss in some thin-sliced zucchini or summer squash. If you like
mushrooms or tiny pieces of broccoli, saute these, too. Slice a plum
tomato or two into thin slices. Spread the mixture on top of the pizza
crust, top with the thin tomato slices. If you like, sprinkle a little
grated parmesan and freshly-grated pepper on top, and bake."
10. "I decided that I was making Mexican pizza rather than Italian
pizza. I bought frozen butternut squash, zucchini, and peppers. I boiled
them. I sauted garlic with olive oil and added some chop meat. In a
separate pan I sauteed the vegetables with garlic and then added the
meat. I let it cook for a while( I got rid of the liquid in the mixture)
. I preheated the crust ... and them added the mixture and baked a
little longer. I was very happy with it. I remember reading that it is
important sometimes to not look for exact substitutions for our Gluten
food because we set ourselves up for disappointment. I found the Mexican
pizza state of mind to work for me."
HOMEMADE SAUCE
"Fresh tomatoes seeded and chopped and mixed with crushed garlic and
good olive oil then left to "steep" before using. This is a quick,
terrific base for other toppings."
CHEESE ALTERNATIVES
1. "Can you use goat cheese?"
2. "I am highly reactive to any cow's milk products, but I have no
trouble with sheep's milk cheese. There is very good gourmet quality
parmesan cheese (all really good cooks use this, not the stuff in the
green can) called something like pecorino Romano and at Whole Foods etc.
there are other varieties of sheep's milk. It makes very good df gf
pizza..........we buy huge quantities of the parmesan sheep's milk at
Costco, otherwise it is pretty pricey but very inexpensive there. We
buy it in bulk and it freezes well."
Dawn @ Jersey Shore
*Please provide references to back up claims of a product being GF or not GF*
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