I Need Help a Gluten Free, Dairy Free recipe

[Thefishman]

My niece has celiac disease and is allergic to dairy. I make food for our families and am able to accommodate her but i have no clue when it comes to a fake pizza. Any tasty recipes or help would greatly be appreciated. At least she can have fresh tomato sauce.

[Pizza_Not_War]

The most well liked one I've seen is Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta. Amazon has it, local stores might. Bob's Red mill has one that's pretty good.

I'd just make one with tomato sauce, fresh garlic and some veggies.

[Jon in Albany]

I'd get a good pan (I use a large one now, but I'm getting more 8x10s, seasoned and I got the lid - https://detroitstylepizza.com/collections/featured-products/products/8-x-10-authentic-steel-detroit-style-pizza-pan), keep it gluten free because you never really wash these and go with this crust:

https://www.pizzamaking.com/forum/index.php?topic=64506.msg633968#msg633968

I've also cut the caputo fior glut with a GF flour called cup 4 cup with good results. I usually go about 50-50 because ordering the fior glut is mail order and can be a hassle. My last order included an exploded bag. To my mind, this is the best gluten free pizza I've made.

My mother in law and sister in law are celiac but they can have dairy. I make vegan pizza's for my mother and a neighbor. So far, my favorite vegan cheese is Miyoko's mozzarella. In Albany, you can get it at a few places - Whole Foods, Target has it, a local coop has it too. I'd say it goes on more like ricotta and gets soft in the oven. But if you put sauce down on the par baked crust, some dollops of that cheese and maybe some other toppings, you're going to be giving your niece a pretty decent slice.

I didn't take a crust pic, but that's a GF pizza I made for them with this recipe.

[Thefishman]

Great, I will gather ingredients and try it next week. Thanks guys.

[Thefishman]

Do I have to par bake the crust or can I make it fresh without any texture difference?

I'd say it goes on more like ricotta and gets soft in the oven. But if you put sauce down on the par baked crust, some dollops of that cheese and maybe some other toppings, you're going to be giving your niece a pretty decent slice.

[Jon in Albany]

I think the par bake is important, but I have never done this recipe without one.

In my relatively limited experience with GF doughs, they don't brown very well. So, I've never gotten a GF pizza to work as well as I have with a par bake. Even when I was using a Blackstone. Give it a shot,but I think the 2 bakes would be better than a single bake. Another idea that I haven't tested would be to par bake and then immediately top and continue baking. I usually make the GF pizza at a family event, so the par bake has actually helped with ease of making during a get together.

If you post in that thread with a question, Hans will probably see it and he can offer up his opinion.

[HansB]

I think the par bake is important, but I have never done this recipe without one.

In my relatively limited experience with GF doughs, they don't brown very well. So, I've never gotten a GF pizza to work as well as I have with a par bake. Even when I was using a Blackstone. Give it a shot,but I think the 2 bakes would be better than a single bake. Another idea that I haven't tested would be to par bake and then immediately top and continue baking. I usually make the GF pizza at a family event, so the par bake has actually helped with ease of making during a get together.

If you post in that thread with a question, Hans will probably see it and he can offer up his opinion.

Well said Jon. I agree that par-bake is important as the GF dough is very fragile and would collapse with toppings if you don't. As for browning, in the latest formula, Post #23, I now ad 3% sugar, it really helps.

[Jon in Albany]

One other thing, if you have an offset spatula I think that helps spreading the dough in the pan. I have a bowl scraper that I keep for only GF things and use the flat edge of that. The dough really spreads in the pan like a lot like joint compound if you've ever done sheet rock work.

[Thefishman]

Cool, I'm going out this weekend to get the supplies. Each store by me only has 1 of the items I need so I'm making a ½ day of it. I can't wait to try it so I can surprise my niece. Thanks for all the help.

[HansB]

I am on a gluten-free diet now but I can't live without pizza

https://www.pizzamaking.com/forum/index.php?topic=64506.0

[Crusty16]

I've also cut the caputo fior glut with a GF flour called cup 4 cup with good results.

Just be aware that Cup-4-Cup is not dairy-free or vegan. It contains milk powder.

[Jon in Albany]

Just be aware that Cup-4-Cup is not dairy-free or vegan. It contains milk powder.

Thanks for letting me (and this thread) know. I was unaware of that. The allergy I had been focused on was the gluten/celiac.

[JonnyMo]

Go here try this...

https://www.americastestkitchen.com/cooksillustrated/videos/2750-the-best-gluten-free-pizza

Not sure about dairy free cheese. But just top it with everything else but cheese. 

[TXCraig1]

Go here try this...

https://www.americastestkitchen.com/cooksillustrated/videos/2750-the-best-gluten-free-pizza

Not sure about dairy free cheese. But just top it with everything else but cheese.

ATK is pay-to-play. Probably best not to link to them here.