Good news for pizza lovers who can’t have gluten: your dietary needs no longer have to limit your pizza preferences. When VT surveyed the indexes of the top gluten-free cookbooks, we found that even though they boasted hundreds of recipes, only one or two included pizza and only one pizza crust per book! So we decided to remedy the situation.
On the following pages, you’ll find recipes for thin crusts, thick crusts, toppings, and gourmet compositionsall designed to satisfy any and every pizza craving.
When pizza dough (or any other yeast bread) is made with wheat flour, it needs to be kneaded to develop gluten and give it texture. But with gluten-free doughs, you can skip the kneading and just give the dough a quick stir.