pizza

My husband was 8 years old when he was diagnosed with allergies to wheat, tomatoes, and milk/dairy.  That was the last time he had pizza or Italian food. The man is allergic to EVERYTHING in a pizza.

Last summer, we were in New York City and visited a gluten-free Italian restaurant. We figured, the chef could probably accommodate and make a special pizza for Jason without the cheese or the tomato sauce. And he did. He made a pizza with just bread and slices of sausage on top. It was lame. How can you even call that a pizza?! But Jason was happy eating “pizza” for the first time since 8.

So finally, after four years of being married to a man with allergies to everything about Italian food, I’ve finally figured out my way around the gluten-free kitchen (and in Shanghai too!). I’ve acquired most of the ingredients necessary to make decent gluten-free meals and breads.

My latest discovery and obsession is making gluten-free, dairy-free, and tomato-free pizza! You’re probably wondering, how can you even call that a pizza? Well, believe it or not, it’s so good that even our neighbors liked it. Jason has been very happy eating his gluten-free, dairy-free, and tomato-free pizza. And I’d tell him, “Yes, you’re eating a pizza!”

Here’s the recipe for the pizza crust from The Gluten-Free Gourmet Cooks Comfort Foods:

Dry Ingredients

1 3/4 cups rice flour
1 1/4 cups tapioca starch
1 tablespoon xanthan gum
2 teaspoons unflavored gelatin
1/3 cup sugar*
1 tablespoon Egg Replacer*
3 tablespoons nondairy substitute*
1 1/2 teaspoons Italian seasoning/herb
1 teaspoon salt
1 tablespoon yeast

Wet Ingredients:

4 egg whites
3 tablespoons vegetable oil
1 teaspoon vinegar or dough enhancer
1 1/2 cups lukewarm water

Directions:

  1. Preheat oven to 400°F. Lightly grease 2 cookies sheets or pizza pans.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Place the wet ingredients in another bowl and mix together. Turn the mixer to low and add the dry ingredients. Beat on high for 3 1/2 minutes.
  4. Divide the dough in half onto the prepared sheets and spread in circles about 12” in diameter, making raised edges to contain the sauce.
  5. Let the dough rise for about 10 minutes, then bake for 10 minutes while preparing the toppings.
  6. Add the toppings to the pizza, then bake again for about 22-25 minutes.

A few notes about making the pizza crust:

  • I didn’t use any of the ingredients marked with asterisk (*) because I can’t find them in China. The pizza tastes fine without.
  • The dough consistency is quite gooey unlike normal wheat-based pizza dough that you can pick up, knead, twirl, or toss around. Spreading the dough on a pan is a messy job, but with experience, it’s manageable.
  • I bought pizza pans from Metro and tried baking the crust in the pans a few times, but no matter how much I grease the pan, the pizza crust would stick to the pan. Now, I use Silpat instead and it’s awesome! I don’t need to grease the Silpat and the crust slides right off!
  • I find that if I spread the pizza crust thin and bake (with the toppings) for just 5-10 minutes longer, the pizza turns out a lot like New York-style pizza—thin and crunchy!

Pizza Sauces and Toppings

I don’t have any recipes for pizza sauces, but it’s quite easy being creative and experimenting with different ingredients. There are plenty of options for pizza sauces that are not tomato-based. I’ve tried using Amy’s organic medium chili (got from Costco in the U.S.) as pizza sauce. I’ve made my own BBQ sauce using Worcestershire sauce, gluten-free soy sauce, and honey. I’ve even tried using curry sauce as pizza sauce. Basically, any sauce that is thick and flavorful will do as the base for the pizza toppings.

As for the actual toppings, here are a few suggestions:

  • onions
  • bell pepper
  • corn
  • diced chicken
  • ham
  • sausage
  • olives
  • spinach
  • pineapple
  • pepperoni
  • zucchini
  • mushrooms

25 Comments so far »

  1.  

    Pamela Pour said

    April 30 2009 @ 11:03 am

    thanks for sharing. I use an egg replacer I got in the US. SO do you not use any sugar? I thought the yeast needs the sugar to feed on? My recipe is similar but no gelatin (allergies) and I have to use egg relpacer because my family has egg allergies so we use no egg either. My recipe also calls for more yeast I think.

    Try using honey instead of sugar, it has a nice taste, but you only need 2 tablespoons not 1/3 cup.

    thanks for sharing. I may try to adapt to your recipe, especially the xanthan gum!

    Pamela

  2.  

    admin said

    April 30 2009 @ 11:21 am

    Yes, I use honey instead of sugar. I forgot to mention that in the post. We try to avoid eating any refined white sugar, and instead, use honey as a substitute.

    Also, I had some meringue powder which can be used as egg white substitutes. We’re not allergic to eggs, but sometimes I use meringue powder instead of egg whites.

  3.  

    Kristen said

    June 5 2009 @ 9:34 am

    I am so glad google brought me to you. My daughter has the allergies in addition to soy, corn both which are NOT in your recipe! Thanks!

  4.  

    Charlotte said

    August 5 2009 @ 8:51 pm

    A friend was recently diagnosed with all kinds of allergies, and since I love cooking and she doesn’t, I’ve been experimenting with recipes for her – I came across this post searching for ideas.

    One of her allergies is tomato, so I decided to devise a pizza sauce for her: I finely chopped carrot and red bell pepper, roasted them in the oven until they were very soft, and then blended them into a puree, adding a bit of lemon juice to simulate the tartness of tomato, and salt and pepper to taste. It was a bit too runny, so I put the puree in a saucepan over a low heat for a little while to reduce it to the consistency of tomato puree. It didn’t quite taste like tomato, but it was very nice under the other toppings: onion, green bell pepper, mushrooms and mozarella – which could be replaced with a vegan soy-based ‘cheese’ for those with allergies to dairy.

    I think a sauce – both for pizza and pasta – with roasted red peppers and aubergine (eggplant) would also be nice: trying that one tonight, and I’ll report back if you’re interested :-)

  5.  

    Xanzmome said

    September 8 2009 @ 6:43 am

    My daughter is allergic to milk, eggs, tomatoes, peppers, and pineapple. She’s extremely hard to cook for, but I’ve managed. One of my biggest tricks is making a paste out of fresh (or canned) mango and canned prune plum pastry filling, with a little lemon juice to make it a little more tart. This makes an excellent tomato paste substitute, which we use as a base for pizza sauce or chili. (For chili: add garlic, cumin, oregano, onions if you like, peppers if you can tolerate them, beef, and beans.)

    By the way, Whole Foods pizza crusts are egg-free and dairy-free. We have also discovered Vegan Gourmet brand “cheese”.

  6.  

    Xanzmome said

    September 8 2009 @ 6:46 am

    One more aside: anyone who is allergic to tomatoes might also be sensitive to other nightshades such as eggplant and peppers (not peppercorns). For my daughter, we avoid them altogether.

  7.  

    natalie said

    October 16 2009 @ 4:40 am

    Try using Pesto or an olive puree instead of “sauce” there is a gluten free restaurant in New York City called Rissotteria that makes some of their pizza that way and they are fantastic!

  8.  

    natalie said

    October 16 2009 @ 4:43 am

    Daiya also seems to be the new dairy, gluten and cassein free craze in cheese…it’s supposed to shred and melt the same way dairy cheese does…
    http://daiyafoods.com/where.html

    and risotteria’s website is http://risotteria.com/
    to check out a few pizza ideas for sauce and topping…

  9.  

    Donna said

    December 8 2009 @ 12:53 am

    I’m going to try some of these recipes. I love tomato and green and red peppers but recently have had to eliminate those, along with cow milk, from my diet. I love spaghetti so remembering that spaghetti squash made a good substitute for pasta, I just purchased one. I can have pasta but my grown daughter cannot, thus the spaghetti squash. All the sauces I find on the shelves of the big chain stores contain cow milk, tomatoes or peppers. I’m 73 and must learn to cook again.

  10.  

    Pat said

    October 8 2010 @ 10:28 am

    Hello, I just wanted to mention there is a lovely recipe for No Tomato Marinara in Deborah Page Johnson’s book, “The Feel Good Food Guide”, on pages 114 and 115. It can be used for Pizza or any other Italian recipe calling for red sauce.

    You can view this book on Amazon’s site, and if you sign in, there is a “Search inside this book” feature under the book’s image. Click on it, and on the left of the book there will be a search field where you can enter “Marinara”. A list of entries will appear from the cookbook. When you see page 114, select it. It will take you right to the page the recipe is on! Hope you find it of help for a future Pizza! Here is the page:

    http://www.amazon.com/reader/0965248402?_encoding=UTF8&query=No Tomato Marinara#reader_0965248402

    There are many other great recipes for anyone with food sensitivities in Deborah’s book. Well worth buying.
    Thanks again for the tasty tomato-alternatives and pizza ideas!

  11.  

    Tracy Schaller said

    October 16 2010 @ 12:04 am

    Not sure why you used an egg substitute? Eggs are not a dairy product…

  12.  

    Melissa said

    October 28 2010 @ 12:35 am

    So excited to find this site. Our daughter and son are both highly sensitive to tomatoes and we just figured out that dairy seems to be a problem for our son. I have been having a hard time finding italian recipes that have no tomato AND dairy.

  13.  

    Noelle said

    December 4 2010 @ 1:34 am

    Hi there,

    I’m allergic to tomato, dairy, and wheat, too. Newly diagnosed. It is NOT fun. However, I make a good, albeit somewhat thin, sauce made from red bell peppers. I put one in my Vitamix (or whatever appliance you have that purees/liquifies), with a clove of garlic (I love garlic), some salt, pepper, and fresh basil. I can use this as a nice sauce with shrimp and rice pasta, too. Anyway, I put the sauce on Udi’s pizza crusts with Applegate Farms spicy Italian sausage, and bake. It’s pretty darned good. Not perfect, but good.

  14.  

    Donna said

    March 12 2011 @ 5:17 am

    We cannot have wheat, gluten, dairy, or soy…

    SOOOO, What we do is put ingredients on our gluten free pizza…THEN mix egg whites and poor over the ingredients…as it bakes, it will set and look like mozzarella cheese! (:

    To give the pizza a lot of flavor one of the things I do is cook onions slowly until they are caramelized, chop it up and mix with chicken or roast beet, spices etc…and it makes for a VERY tasty pizza…we all love it!

  15.  

    Caza said

    March 31 2011 @ 2:45 am

    WOW I feal for your hubby I am allergic to wheat/gluten and tomatoes and it has been a nightmare my entire life due to being raised in a predominately ITALIAN household I am so glad you posted this recipe
    their is also a website you might want to check out tomatoesareevil.com
    they have all sorts of tomato replacements

  16.  

    Jeff said

    June 21 2011 @ 11:22 am

    I am allergic to all the good stuff too, only just been diagnosed at age 42. No Dairy, wheat, tomato/bell pepper etc, MSG,coffee & tea, all citrus, and the cucumber family.
    Doesn’t leave a lot but beats dying.

    I have used hummus as a pizza sauce and it’s not too bad, pizza base is a little tricky but still learning what works.
    What I want is a sweet made from Polenta, no other flour and no citrus.
    Anyone know of anything?

  17.  

    Sue said

    September 9 2011 @ 4:49 am

    HI, I’m very excited to try your pizza crust tonight since I am allergic to basically everything that goes with Pizza. I think with the veggies in our garden it’s going to be great. You mentioned Silpat. I noticed there is a less expensive one that you roll up. Does that work as well as the sturdy one? thanks

  18.  

    caza said

    September 13 2011 @ 1:46 am

    Jeff you could prolly make some kinda pudding out of it or maybe a cobbler

  19.  

    Jason (Gluten Free / Dairy Free NJ) said

    July 31 2012 @ 3:51 am

    I live alone so I haven’t tried making a pizza crust from scratch, yet (an Udi’s shell is big enough for me). I top mine with my homemade tomato free pizza sauce: http://glutenfreedairyfreenj.blogspot.com/2011/07/tomato-free-pasta-sauce-recipe-gluten.html and shredded vegan gourmet cheese.

  20.  

    Taki said

    January 18 2013 @ 3:32 pm

    I’m not sure why no one has bumped into Nomato products in their searches. I’ve been using them for at least 7 years. I love their mariana http://www.nomato.com/products.htm and use it for pasta dishes and off course homeade pizza with Daiya. Their whole like at Nomato is centered around people who have to be nightshade free. I buy it locally and order it. I’ve used it with friends and family in pasta/pizza dishes and no one complains. You can add your own sweeteners and spices to get it to what you want and use zucchini or Ttinkyada for pasta.

  21.  

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    December 4 2013 @ 2:16 pm

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  22.  

    Bee said

    April 2 2014 @ 7:53 am

    Thank you for posting this recipe. I have the same 3 allergies and it’s very difficult eating out. I miss pizza so much. I can’t wait to try it out.

  23.  

    Fred said

    May 4 2014 @ 9:02 pm

    @ Jeff Here is a simple treat using Polenta. Make the Polenta and then pour it into a large glass baking dish and let it cool. Cut into brownie size pieces (about 1/2 thick). Heat some oil in a skillet(enough to coat it well, but not swimming). I use olive oil (since I can’t use butter either), but you could experiment with coconut oil. Heat till golden. Flip and do the same to the other side. You want both sides to get golden and crispy (the center will still be soft). Remove from pan and drizzle on some honey. Very simple, but very tasty. Crunchy and soft treat that only take minutes. Eat straight out of the skillet or let cool. You could sprinkle on sugar instead of honey if you are okay with refined sugar. Both ways are delicious. But make sure you add the sugar while it is still hot out of the pan so it sticks nicely.

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