No Gluten, No Problem Pizza

Spouses Kelli and Peter present their fifth collection of gluten-free pizza recipes (after Gluten-Free Family Favorites) in this smart and accessible cookbook. A dozen different types of flour—made from various grains, nuts, and root vegetables—are utilized to create 15 different types of dough and more than 60 kinds of pie. Their version of a classic New York–style thin crust employs a blend of rice, quinoa, and potato flour, while the Chicago deep-dish uses brown rice and millet flours, plus cornmeal. High heat and a quick bake are key to properly puffed Neapolitan Margherita pizzas, taking just a few minutes in a 550 °F oven (the dough is a mix of millet flour, potato starch, quinoa flour, tapioca starch, and brown rice flour). Less traditional entries include a grilled pie with steak, bacon, and blue cheese (the crust is a bench flour of rice and cornmeal), as well as a brussels sprouts and bacon pizza with a cauliflower crust. The book’s penultimate chapter covers breakfast, with such options as a lox and cream cheese pie; and for dessert there is a pizza of chocolate and hazelnut, as well as one with caramelized bananas. Pizza lovers seeking gluten-free satisfaction for their cravings will find plenty of delicious choices to chew on. (Oct.)