Pizza's no longer off limits! Try one of these gluten-free pies.
Most of our gluten-free pizza recipes call for prepared pizza crusts, which are now widely available in gluten-free varieties. Look for either frozen “fresh” gluten-free pizza crust dough (our favorite is Gillian's) that you’ll press or roll out as dough or frozen prebaked gluten-free pizza crusts, which are ready to top right from the freezer. You can also opt to make your own gluten-free crust from scratch. Having options is key, especially when on a gluten-free diet.
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
The Basic Pizza Sauce is chunky; if you prefer a smoother consistency, you can puree the sauce in a food processor with 1 tablespoon water. Prepare the sauce a day or two ahead, and refrigerate it; or make a double batch, and freeze the extra for up to 1 month.
*Remember to check for gluten in turkey pepperoni.
Use the basic pizza crust in this recipe in place of store-bought versions in other recipes. To prepare a gluten-free pizza dough from scratch, we used a corn-based xantham gum. It is often used in gluten-free baking as a substitute for wheat gluten to thicken and bind. Using too much can result in a baked good that is heavy or gummy, so be sure to measure carefully. Most recipes call for 1 to 2 teaspoons—a little can go a long way.
*Remember to check for gluten in sausage.