I thought and thought about what recipe to start off my 31 Days of Gluten, Dairy, and Egg Free Comfort Food, and I think we have to start with pepperoni pizza. Specifically, gluten free, dairy free, and egg free pepperoni pizza.
Pizza, because everyone loves it, and it is very hard to get a good gluten free and dairy free pizza at a pizzeria, and sometimes you just really NEED pizza.
When Baby Bee was about one month old, and at the height of his crazy loud breathing due to his floppy larynx, I was so stressed out and worried. I had cut out gluten and dairy among other things, and I remember sitting on the couch, holding Baby Bee with his head angled just right so he could breathe easily, and I just wanted a nice hot pizza.
But that wasn’t an option, because I had no idea how to make a good gluten free crust, and I didn’t know about Daiya cheese. A few weeks later, we found a pizzeria that made gluten free and vegan pizza, and it was the worst thing ever. The crust was super thick and spongy, and it was topped with acidic tomato sauce and burnt broccoli. Plus it cost an arm and a leg. Gross.
Recipe
Pepperoni Pizza - Gluten Free, Dairy Free and Egg Free.
Ingredients
For the crust:
- 3 cups gluten free flour blend
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon baking powder
- 1 Tablespoon Italian seasoning
- 1 Tablespoon sugar
- 1 Tablespoon honey
- 1 Tablespoon yeast
- 1 ½ cup warm water
- 2 Tablespoons olive oil
For the toppings:
- ¾ cup pizza sauce
- 8 ounces dairy free Daiya cheese
- ½ cup nitrate free pepperoni
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the yeast and ¾ cup warm water – just warm, not hot. Let set for 5 minutes to activate. Add the sugar after two minutes.
- In a large bowl, combine your gluten free flour blend, salt, garlic powder, baking powder and Italian seasoning. Give it a quick stir with a fork to combine.
- Using your hands, make a well in the dry ingredients and add the yeast mix. Add the olive oil, honey, and the rest of the warmed water (¾ cups) and stir to combine.
- Lightly coat a round pizza pan with olive oil. Since we use an airbake pan** with holes, I put my dough on parchment paper first and flatten it out. I make a dough ball and work from the center to push the dough outwards, making a circle. The crust should be thin.
- Put the crust in the oven for about 25 minutes, or until it starts to look dry. The crust might crack a little bit, but that’s fine, gluten free dough is a little different. It’s going to taste awesome, and that’s what counts!
- Take it out of the oven and top it with tomato sauce, dairy free cheese, and nitrate free pepperoni. Put the pizza back in the oven for about 20 minutes until the cheese is all melty and delicious and the edges of the crust are golden.
- Let it cool for a few minutes so you don’t burn your tongue!
Notes
Nutrition
, and I think it does make the edges of the crust nice and crisp. Another type of pizza pan or stone would probably work, too.
Heavlynn
What sauce do you use please?
Kelly Roenicke
I would recommend calling to find a sauce that works for you, but I have used Jovial brand and Muir Glen in the past.
Heavlynn
Can I use the Namaste premade crust for this recipe?
Thanks
Kelly Roenicke
I’ve never tried that crust, but I think it would be fine.
Misty
Just found your site and can’t wait to try your recipes. I’ve just found out I have intolerances for gluten, eggs, milk, yeast and a handful of other items. Doesn’t seem like a lot but it actually rules out most foods. I find myself wondering what I’m going to eat most days.
Any suggestions on how to make pizza without the yeast? It’s the only thing I see here that I can’t have here with pizza. TIA!!
Kelly Roenicke
This recipe looks promising: https://glutenfreeonashoestring.com/yeast-free-gluten-free-pizza-two-ways/
Melissa
I ran across your recipes and my heart goes out to all you mothers out there trying to just make it through the day, a meal at a time. Our household was care free and we ate anything. My son is 2 and my husband has now a skin issue. I’m day 10 in our elimination diet. What my husband has , my son is showing symptoms. They both just itch and scratch and to tell a 2 yr old don’t scratch is nearly impossible. I am currently 26 weeks pregnant with our 2nd child. This one isn’t as smooth as my first. Weekly injections of what I call devil juice to stop the baby from being born to early and being unable to keep much food down as it is. I am out of my comfort zone of cooking. Working full time and just at the end of my rope with specialists creams steroids and watching everything fail around me. I am the only one that isn’t effected with what they say is Eczema. I’m not convinced due to no skin issues in my husbands 33 years of living! All of a sudden now …. this is reality. I just want to find out what it is and take it far from my house and I will tweak recipes and do anything for my family. The pizza recipe is going to be a treat in our house this week. Thank you for being strong and for making this available to families all over. I feel so blessed to have run across your site. Thank you for taking the time and providing an avenue to turn to instead of a dead end. Thank you Thank you Thank you.
Kelly Roenicke
I’m glad that I can help, and I hope you find some recipes that your family loves! I hope you figure out your family’s food intolerances. I pray that you will have health and healing in your family soon!
Chasity
What brand of pepperonis do you use?
Kelly
I like the Applegate Farms brand!
Janelle
Yum! I’ve made gluten free pizza at home using a mix, but haven’t done it from scratch yet. This looks great.
Lisa Howard
Pizza is a staple here, especially with it being football season. Love to make it at home but was never sure how to make it gluten free. Will be trying this recipe for sure!
Kelly
Awesome, Lisa! Enjoy!
Kim @ 2justByou
Pizza is always a great place to start! An all time favorite for kids and adults. I will definitely try your recipe. =0)