Frozen and fast casual gluten-free pizza is always thin as a cracker and rather flavorless. But in the No Gluten, No Problem Pizza cookbook, the authors provide a plethora of pizza options including Chicago Deep Dish and New York-style pizzas.
Variety is no problem. For you thin crust fans, there are four variations on roman cracker dough and four more on tavern dough, which is less crunchy but still thin. There are grilled, filled, flatbread, focaccia, breakfast, buckwheat, cauliflower, zucchini, dessert, and California-style pizzas too. For several of the doughs, there is a long (50-hour) rise version and a fast one too.
All the recipes have full-color photographs. There is no nutritional information but if you are eating pizza you probably don’t want it anyway. The recipes sound and look delicious. The authors took many of the recipes directly home from Italy so you know they are authentic.
My only issue with the book was the difficulty in sourcing the flours and other ingredients for the doughs. They weren’t in either of my two local markets. Surprisingly, they weren’t even available through Thrive Market. They did have them in Amazon—but they were pricey. However, as long as you make the recipes a few times, it would be about the cost of three or four delivered pizzas (and sure to taste much better).
One of the foods I miss the most are my delicious gluten-full and cheese stuffed calzones. With No Gluten, No Problem Pizza in hand, I can have that experience again. Highly recommended for gluten-free people looking to expand their pizza choices. 4 stars!
Thanks to The Experiment and NetGalley for a copy in exchange for my honest review.