If you can’t eat gluten, that doesn’t mean you can’t enjoy pizza. At St. Angelo’s, everyone is invited to eat with us! Our gluten-free crusts are not only gluten-free, but you don’t have to worry about soy, eggs or dairy either!
While we hope you’ll try our gluten-free pizza crust, we know that the Minimalist Baker has an excellent gluten-free crust that you can make at home. This crust is made with rice flour and tapioca flour. In an hour, you’ll be ready to put on your favorite toppings.
If you’re short on time, check your grocery store for Pamela’s Gluten-Free Bread Mix. This blend contains no nuts, eggs, soy or dairy. To make a pizza crust, you add olive oil, yeast and water. If you want to add some zip, some herbs and a favorite cheese or vegan cheese blend can be added.
Turn fresh vegetables into a delicious, nutrition packed pizza crust. Cauliflower gained a following when it was discovered that it worked well as a pizza crust.
Steam grated cauliflower in the microwave, squeeze out the excess water, stir in one egg and a half cup of mozzarella and spread on a pizza pan. Bake at 400 degrees for 30 minutes. Allow the crust to cool, spread on your favorite pizza sauce and cover with your preferred toppings. Return the pizza to the oven and bake for an additional five minutes. You can use cooked spaghetti squash, chopped spinach, chopped kale or grated zucchini as an alternative if you’d prefer.
Experiment with the flavor combinations. Instead of sticking to mozzarella, mix mozzarella with asiago and provolone for a sharper flavor. Add fresh herbs, red pepper flakes and garlic to spice things up.