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Best Gluten Free Pizza Ever

lichjen

By lichjen
in Gluten-Free Restaurants

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lichjen Rookie
lichjen
Posted

I had to run a bunch of errands today and we went to a place called Red Brick Pizza in Kissimmee (there are a bunch in Orlando - tip for those who Vacation to Disney World)

WOW - just WOW - it did not taste like it was gluten free at all! I had a garlic white sauce on it (also gluten free) they have a whole menu that shows gluten free items! They also have Gluten free Gelato! And gluten free salad dressings! - The pizza is only personal sized but it is HUGE! my husband tried a bite of mine and he liked MINE better than his!!

We will go back!!

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ChristenDG Rookie
ChristenDG
Posted

Johnny Brusco's has a gluten-free pizza and I want to try it, but I haven't been out in a while... Unfortunately I checked and there are no Red Brick's in my area. I've been really wanting some pizza but the frozen gluten-free ones are so expensive!

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lichjen Rookie
lichjen
  • Author
Posted

I have not found any frozen ones that don't have a bunch of junk on them (onions, peppers) I HATE those ok I'm also allergic to onions so LOL

I need to figure out a way to make my own pizza!

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sa1937 Community Regular
sa1937
Posted

Yes, you do need to start making your own pizza! It's not at all difficult and you can put your favorite toppings on it and skip those you don't like.

You might want the check out The Pizza Crust Thread, which could keep you busy for a long while as you experiment to develop your perfect pizza.

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ChristenDG Rookie
ChristenDG
Posted

I'm going to check that out! Thanks!

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krysty Newbie
krysty
Posted

Pizza is not really bad for you because it has grain,cheese and tomato sauce. these are normal healthy things but depends what kind of pizza it is. I like Pizza Fulham

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mommyto2kids Collaborator
mommyto2kids
Posted

Sylvia what do you put on yours and how do you make your crust?

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sa1937 Community Regular
sa1937
Posted

Sylvia what do you put on yours and how do you make your crust?

I use the recipe on Jules Shepard's blog, which is Open Original Shared Link. There's a video you can watch, too. I do use her gluten-free flour, which I have to order direct, but here's a recipe for Open Original Shared Link, which I think hers is based on. When it's just me, I divide the dough/batter and make two smaller pizza crusts so put one pre-baked crust in the freezer for future use.

I use wet fingers to spread the dough in the pan. I have Fox Run Pizza Crisper pans with holes in them and even though you might not, line the pan with foil that's either been brushed with olive oil or sprayed with a nonstick cooking spray. I found spreading the dough with olive oil didn't work well for me at least. I do spray the dough again after it's spread out. Since I prefer a thinner crust, I make a 14" pizza instead of 12" that the recipe suggests.

As for toppings...what do you like on your pizza? What I put on mine varies as to what I'm hungry for...or how lazy I might feel at that particular time. laugh.gif My all-time favorite toppings are green pepper, onions and mushrooms sauteed in olive oil (as she suggests in the recipe). I also add crumbled sausage (I like Jimmy Dean's Sausage Crumbles as I don't have to fry it first) and Hormel Pepperoni as well as ripe olive slices. And I use both Parmesan and mozzarella cheeses. I've been too lazy to make my own sauce so use either Classico or Ragu Pizza Sauce (read the labels to be sure they're gluten-free). I really do need to start making my own sauce, which I could freeze in containers.

Other times I've only used sausage and pepperoni...that's for when I'm lazy. Or you could do just veggies. It's all personal taste. My favorite is a loaded pizza with all of the above toppings. biggrin.gif

My 13-year old granddaughter will be spending the weekend with me and pizza is on the agenda for Sat. night. She loves to make it. I've ordered a pizza stone so I'm not sure we'll have it in time for this weekend.

Hope this helps...let me know if you have any more questions.

Edit: I've also used this recipe for foccacia and topped it with olive oil, sea salt and fresh rosemary. Yum!

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