Gluten Free Pizza

This post could also be called: Confessions of a Pizza & Pasta Eating, Hoagie Loving, Cheese Steak fan from Philadelphia.

Several years ago when a family member was opening his Pizza restaurant in Boulder I got involved in a conversation about his proposed menu. The menu outline contained an item called Gluten Free Pizza with Dairy Free Soy cheese as an option.

My astute opinion was offered concerning these items. I told him he was complicating his operation by offering a pizza item that nobody would order. I told him that people who had wheat problems would never even come through his door.

Luckily he ignored my advice and put the Gluten free pizza on the menu. He now sells a ton of this pizza. He was the first to offer the product in the Boulder market and has an appreciative faithful audience even though other pizza places are now adding a gluten free offering. I’m not convinced that all those ordering a gluten free pizza have a wheat problem but those that do are especially grateful. Many of those folks have not been able to sit down with family to enjoy a pizza on a Friday night as do millions of Americans.

Gluten free items are extending beyond pizza. I saw a store window with a poster featuring gluten free beer. Gluten Free products are sweeping across the country.

I digress a bit so, lets get back to the pizza. Gluten free pizza is not exactly like a South Philly pizza but serves a need for an important audience. Those who have a serious wheat allergy should take some precautions when ordering a Gluten Free pizza in a pizza joint also serving typical pizzas.

1. The Gluten free pizza must not be cooked on an oven deck that is used for wheat pizzas.

2. The sauce needs to be applied from a container used only for gluten free and has its own ladle. A ladle that has been used on a normal pizza all night will not be good practice. That ladle will carry flour into the sauce and defeat the gluten free option.

3. The pizza maker cannot be the one who does gluten free. If you wonder why, just check out the floured hands and apron of a pizza maker.

4. Gluten Free preparation needs to be segregated in the kitchen from the flour laden area where pizza is hand tossed.

Taste of a gluten free pizza can be improved by the addition of certain toppings. Salty and hot spicy toppings help a lot. Green olives, anchovies, marinated artichoke hearts and jalapeños are some likely candidates.

Real whole milk mozzarella instead of dairy free imitation cheese is a big taste enhancer. If you have both a wheat and dairy problem learn to love anchovies.

A pizza crust of any description serves as a plate for the toppings. If you need gluten free, concentrate on the meal being served on that crust. You are now able to join the family pizza party and maybe even bring along a six pack of that Gluten Free Beer.

Enjoy the party!

The photo is from a Celiac oriented site with good information for those with wheat problems.