We’ve had a few requests for gluten-free pizza, and so we’ve been trying to find a way to accommodate their needs. We already offer soy cheese for the lactose intolerant, as well as “fake” meats (for vegetarians) like pepperoni, chicken, and ground beef.
At first, we tried ordering pre-made gluten-free crusts from the pros, and the last batch we got was $84 for 10 crusts (including shipping). They were supposed to be 14″, yet they fit on our 10″ paper plates. The flavor was okay, but I couldn’t justify the price we’d have to charge to serve it to customers. Plus, they were so tiny!
During my last trip to Boise, I bought tons of gluten-free flours and gums, and we’ve been trying different recipes that we’re finding on the Celiac message boards. A fellow blogger sent me a list of resources to check into (thanks, Sarah!) and the online Celiac community responded with tons of tips, recipes, and suggestions for us to try.
We now have the best gluten-free crust I’ve ever tasted.
One of our kitchen guys (who likes plain pepperoni, salads with Ranch, and “don’t even TRY to make me eat seafood”) tried a slice and called it “really good”. That’s when I knew it had to be tasty. The guy doesn’t eat anything remotely strange, and yet he went back for a second slice.
The crust has a great crisp with a buttery flavor. It held together perfectly, even though it was a PAIN to make and form.
We’ve ordered cases of the ingredients and will be proud to now offer affordable (only $4 more per pizza) gluten-free options for those people allergic to wheat.