Gluten Free/Dairy Free Pizza

HI I’m Martin Yribarren, and I’m a pizza addict. Seriously. Ever since I was a little kid, pizza has been my comfort food. Unfortunately, I’m pretty sure I’m lactose intolerant. My body just can’t handle all that cheese anymore. Also my dad has celiac disease, so I want cut out gluten from my diet to see if it makes me feel better. This means no more drunk dialing dominos in the middle of the night…ugh. Fortunately, there are a few gluten free/dairy free pizza options that don’t suck too much!

ImageRed Tomato Pizza House on University has an amazing gluten free vegan pizza. It doesn’t taste like cardboard, and is reasonably priced. Plus, they deliver! The gluten free crust is made with rice four, tapioca flour, water, potato starch, potato flakes, olive oil, sugar, yeast, and salt. They come in large, medium, small, and personal, which is really nice since most other gluten free pizza options only come in personal or small. They use Daiya mozzarella style shreds for the vegan cheese.

ImageThere are also a bunch of great vegan/gluten free pizza recipes online. has a really good pizza recipe. Slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. Here is the recipe:


1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 – 115ºF)
1 teaspoon organic light brown sugar – for proofing the yeast
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar


Grease two 12-inch pizza pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside.
In a large mixing bowl, whisk together the GF flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast and water to the dry ingredients. Add the oil, eggs and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it’s not sturdy like typical bread dough. It almost borders on batter.

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You’ll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.

Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you’ll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic.
Sprinkle with Italian herbs.

Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc). Drizzle extra virgin olive oil all over the top.
Broil briefly to melt the cheese, 4-5 minutes. Don’t over cook
Makes two medium thick 12-inch pizzas or baking sheet style rectangles (a thinner crust makes a larger size).”


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