A flat piece of dough with tomato sauce and cheese, how easy does that sound? Mamma mia, buonissima !!!!!!!!!!!! Nothing wrong with spaghetti, bolognese, or lasagna, but pizza is king. Pizza margherita, pizza vegetariana, with banana and curry, pineapple and ham, or seafood … there is not much you can’t do on a pizza. So how can we make it allergy-free?

The creation of the perfect allergy-free pizza crust

Not surprising that pizza was high on my allergy-free wish list. And I’m not talking about the frozen pizza options at the store – just count the number of ingredients! No, I am thinking of freshly-baked pizza you might find in a remote cafe in Italy … hope your mouth is watering too!

Guess what. I’ve test-baked tons of ‘the most delicious gluten-free pizza crust’ on the internet. But unfortunately, time and again I was let down. On top of that, one day I wanted to bake allergy-free scones. The dough was more like a cake batter and spilled out over the baking tray. And so my quest to create the perfect allergy-free pizza crust began. This is especially important for all of you out there who’s skin triggers are food-related.

Perfect bread options

If you do your own baking, please bake two plates for this recipe. Because with a slice of cheese and some raw vegetables, it is a deliciously healthy sandwich! Cut it into squares and freeze it. This way you can enjoy a sandwich at any time.

Are you using bread from the freezer? OK, simply put the frozen bread in the toaster – or bake it on top – so that it tastes fresh again. My own quirky favorite – a simple quick pizza: defrost a piece of homemade bread. Add ketchup on top and cover with a slice of cheese. And then pop it in the microwave… I know many of you avoid the microwave as much as possible. But my theory is that it destroys a ton of allergens ;).

Tips

  • Have you just been allergic to buckwheat? Fortunately, this recipe is also delicious with oat flour instead of buckwheat!
  • Many recipes include milk substitutes such as oat drink, soy milk, or almond milk. You can often replace this with water. By letting the batter stand for half an hour, it is absorbed well into the different flours.
  • If you stir vigorously, the effect of baking powder decreases considerably. Baking powder also likes the cold more. Therefore, let dough or batter with baking powder rest in the refrigerator for half an hour.
  • Fiberhusk – made from psyllium / flea seed – is a favorite ingredient in many recipes. I am horrified by it. Fortunately, you can easily omit it: replace some of the flours with tapioca flour and possibly potato starch.
  • Do you want a milk-free pizza without cheese? Replace the cheese with other salt toppings, such as capers, anchovies, or bacon. Studies show bacon improves 100% of recipes.☺

The recipe for an allergy-free pizza crust

– free from gluten, milk / lactose, wheat, corn, nuts, seeds (sesame), egg, and yeast –

Ingredients:

  • 2 dl buckwheat flour (or oat flour)
  • 3 dl rice flour
  • 1 dl tapioca flour
  • 1 dl potato starch
  • 1 dl oil
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 5 dl water

Preparation of pizza base with toppings:

  • Mix everything together. Let it rest in the fridge for half an hour.
  • Preheat the oven to 210 degrees.
  • Divide the batter over a baking tray covered with parchment paper.
  • Pre-bake the pizza base for 10 minutes.
  • Cover the bottom with a tomato sauce and your favorite ingredients.
  • Then bake it for about 20 minutes.

 

Preparation of pizza bread:

  • Mix everything together. Let it rest in the fridge for half an hour.
  • Preheat the oven to 215 degrees.
  • Divide the batter over a baking tray covered with parchment paper.
  • Bake the pizza bread for 20 minutes.