No Gluten, No Problem Pizza

October 7, 2019
Spouses Kelli and Peter present their fifth collection of gluten-free pizza recipes (after Gluten-Free Family Favorites) in this smart and accessible cookbook. A dozen different types of flour—made from various grains, nuts, and root vegetables—are utilized to create 15 different types of dough and more than 60 kinds of pie. Their version of a classic New York–style thin crust employs a blend of rice, quinoa, and potato flour, while the Chicago deep-dish uses brown rice and millet flours, plus cornmeal. High heat and a quick bake are key to properly puffed Neapolitan Margherita pizzas, taking just a few minutes in a 550 °F oven (the dough is a mix of millet flour, potato starch, quinoa flour, tapioca starch, and brown rice flour). Less traditional entries include a grilled pie with steak, bacon, and blue cheese (the crust is a bench flour of rice and cornmeal), as well as a brussels sprouts and bacon pizza with a cauliflower crust. The book’s penultimate chapter covers breakfast, with such options as a lox and cream cheese pie; and for dessert there is a pizza of chocolate and hazelnut, as well as one with caramelized bananas. Pizza lovers seeking gluten-free satisfaction for their cravings will find plenty of delicious choices to chew on.

December 1, 2019

Though some pizza books include gluten-free recipes and some gluten-free cookbooks include pizza, this cookbook is one of the best options for gluten-free home chefs on pizza night. After visiting 25 pizzerias and tasting numerous options, the authors (Gluten-Free Family Favorites; nogluten-noproblem.com) developed more than 75 easy recipes for getting the right flavor and texture sans a traditional wheat crust. Their mouth-watering cookbook includes chapters on New York-style, Neapolitan, thin-crust, deep-dish, and California-style pizzas. The collection branches out with grain-free, breakfast, and dessert pizzas in addition to Italian specialties like calzones and focaccia. The authors comment on the new deglutinated wheat starch becoming available in the United States, and include a quick reference chart illustrating how their 15 fermented and quick dough recipes stack up to the most common allergens and dietary restrictions. Readers will need a scale since recipes only give flour and water measurements in grams. VERDICT Recommended for anyone gluten-free as well as pizza lovers who will enjoy experimenting with the dozen or so flours used.--Bonnie Poquette, Milwaukee

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