No Gluten, No Problem Pizza

Fabulous, fabulous book…it’s like a text book and a cookbook. I wanted to really learn to make the real deal gluten free pizza crust and just reading lots of recipes without the how, why, what to buy, why it works and step by step information I was still at a loss. Because of this book I am on the road to the perfect pie….and all kinds of perfect pies. I bought the right grains, handle them correctly, I even buy the best tomatoes and cheese now and know why. (I went all out and bought a steel and am glad I did.). I’m so enjoying this book.

I have been trying a number of the recipes and all I have tried have been amazingly good: Neapolitan, California, NY Style, Buckwheat. Will be trying more. I use non-dairy "cheese" - Trader Joe's Mozzarella Style shreds. Cook on a counter-top Forno Magnifico with excellent results.The recipes are easy and quick and produce outstanding gluten and dairy-free pizza. For a gluten-free person who is vegan and loves pizza, this book is truly a game-changer. By far the best pizza I have found in several years since I had to cut out gluten!The authors did a lot of research to achieve these results. Thanks to them.

As a celiac, the food I miss the most is pizza. I heard about the cookbook while reading The Gluten Free Edge (which is also good) so thought it was worth a try. I ordered all the ingredients, scale, steel, and peel - and followed the recipe exactly. I could not believe how good it was! Since then I’ve tried several pizzas including the zucchini crust. It came out great and was delicious. I have told many gf friends about it! Great pictures and instructions. I CAN’T THANK YOU ENOUGH BRONSKIS!!!

Bought this in desperation after spending $15 on a horrible supermarket frozen gluten free pizza from a national brand that most gluten free folks would recognize. I am so glad that I did. We made the New York pizza two weekends ago -- it was excellent. We let the dough rest for 48 hours in the fridge as the book suggested and the texture of the dough was excellent (don't worry there is also a quick version of the recipe). The use of quinoa flour in the dough gave the dough an odd smell but the smell went away with baking. For convenience sake, we used Pastorelli canned pizza sauce which worked well.We made the Chicago deep dish pizza yesterday -- it was fantastic! We had guests who couldn't tell it was gluten free. For convenience sake, we used Heinen's Organic Marinara Pasta Sauce (available to those of us in Chicago or Cleveland) which turned out really well.We recently made the NY "quick" pizza dough instead of the longer version which hangs out in the refrigerator for 48 hours. We used the dough to make a pepperoni roll which turned out really well!We didn't buy the expensive pizza steel recommended by the authors since we already had a stone. We also used our wooden pizza peel with no problem. I don't think the quality of the final product suffered for it -- so, don't let that stop you.As an experienced gluten free baker, I know that it is simply impossible to get a good result without resulting to multiple flours. For those cooks who are put off by stocking and using multiple flours this is not the book for you!This is a must have cookbook that is right up there with the Alternative Baker by Alana Taylor Tobin and Cannelle et Vanille by Aran Goyoaga for those of us who are gluten free.

Oh my GOODNESS! Buy this book. This is the best pizza I’ve ever made. Forget that frozen cracker crust GF pizza at the grocery. There are quite a few flours needed for each type of crust but they’re fairly consistent throughout the book. And if you bake GF you likely have them in your kitchen. I had all of them already. I don’t have the pizza steel yet, it’s coming next week! I used a ceramic stone on a gas grill. We heated the stone to 550 and checked the temp with an IR gun. The last pizza was on a 575 F stone. I have two dough balls in the fridge now. Once the steel gets here we’ll have pizza again. We made New York and Detroit style pizza tonight. The New York is trickier and needs the hot stone. The Detroit style is actually very easy but needs a 90 minute rise, so you have to plan accordingly.Best cookbook I’ve bought in a long time. I just ordered two of their other cookbooks. Can’t wait to try out more of their creationsUpdate: made California and NY dough (48 hour). So good! This time we had the pizza steel, we bought the nerd chef 3/8 and heated it in our gas grill. My goodness! So dog gone good! GF?!? Really?!? You’d never know. It’s so good!!!!

Have to make blends. Enough for a few batches. Lots of ingredients

I kept hearing how great this book is. And I was very skeptical. I have a few recipes for gluten free pizza crust that are decent enough. And I've been in a rut when it comes to toppings--same 3 toppings routinely used but I was very content with that. So I honestly didn't think I needed this book at all. But I finally decided to give it a chance & I am so glad I did. It is so much more than just recipes for a bunch of different toppings on pizza--anyone can think that up on their own. This goes through different styles, varieties, & yes toppings. But it teaches you techniques that will get you incredibly close to authentic pizza. And I have to admit I am still really missing authentic pizza & now I understand the differences & why I was never able to achieve them at home on my own. The ingredients needed are not bad--I have almost all of them in my kitchen already--but I am an avid gluten free baker. In closing I have to say you really do need this book & I cannot recommend it highly enough.