Allergy Free Pizza

Best Allergen Free Pizza

Before I get into the recipe, I want to take a moment to briefly explain why I made allergen free pizza.  My youngest child is has severe dietary restrictions.  She cannot consume dairy, soy, nuts, eggs, gluten, or shellfish.  This is because she has been diagnosed with Eosinophilic Esophagitis, or allergy of the throat.  As a result she hasn’t been able to eat all her favorite foods, or really anything but meat, fruit, and veggies…which she despises!

One of her favorite foods was pizza; she would eat anything if it was on a pizza!  Due to her medical condition though, she can’t have it because of the dairy, gluten, soy, and eggs.  Now there are many gluten-free pizza crusts that I can make, but all the ones I have made taste like bark (or worse) regardless of how good the recipe proclaims to be.  So I decided to go out on a whim and create my own recipe with the flours I have in my pantry.  Once I had it all mixed together, I had a taste of the raw dough, and to my surprise it didn’t taste bad at all…it was actually quite good!

I rolled out the crust, whipped up a quick pizza sauce from scratch (one of my best ones even though it was only 3 ingredients), diced up some ham, salami and pepperoni, and topped it with Daiya mozzarella.  For those who don’t know, Daiya is a brand I recently discovered that makes cheese alternatives.  Their products are free of dairy, soy and gluten, and it tastes great when used in cooking!  When the pizza came out of the oven it looked and tasted great!  Because this recipe is toddler approved, I want to share it with you, to be an inspiration in your cooking.

Please feel free to share this recipe with your friends and to alter it to meet your needs.  As my favorite chef, Michael Smith, likes to say “A recipe is merely words on paper; a guideline, a starting point from which to improvise.”


Allergen-Free Pizza Crust (yields one 10″ crust)

Dry Ingredients:

  • 1/2 C sorghum flour
  • 1/2 C amaranth flour
  • 1/2 C coconut flour
  • 1/2 T xanthan gum
  • 1/2 t salt

Wet Ingredients:

  • 1/2 C warm water
  • 1 pkg traditional yeast (roughly 1T)
  • 1 T honey
  • 1 T olive oil
  • 1/2 T cider vinegar

Other Ingredients:

  • oil (I used canola)
  • flour for pizza pan

Luke’s Quick Pizza Sauce:

  • 2 T tomato paste
  • 1/2 C tomato sauce (plain)
  • 1 t Italian seasoning


  • Preheat the oven to 400F
  • In a large mixing bowl, mix all dry ingredients together then set aside
  • In a small bowl add the water, yeast and honey together and allow the yeast to activate
  • Once the yeast has activated, add the oil and vinegar to the yeast solution and then pour into the flour mix
  • Mix together well until you get a sticky ball of dough; if the dough seems too dry, add water (1 tsp at a time) until the dough is to your liking
  • NOTE: the dough will resemble play-dough, not bread dough
  • Prepare pizza pan with oil and flour to prevent pizza crust from sticking
  • Roll the dough out on the pizza pan until it is about 1/4″ thick and place in the oven
  • Bake at 400F, upper rack, for 10 minutes or until the crust is browning on the sides
  • Remove crust from the oven and increase oven’s temperature to 425F
  • OPTIONAL: Make Luke’s Quick Pizza Sauce by mixing the ingredients above to put on the crust
  • Dress the crust with pizza sauce, meat and Daiyo cheese
  • When the oven has reached 425F, place the pizza back in the oven and cook for an additional 10-15 minutes, or until the crust has browned and the cheese is bubbly
  • Remove the pizza from the oven and allow to cool for 5 minutes before serving



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