Gluten Free Pizza Dough

I had a real nice guy come in and ask for a gluten free pizza. He has a medical problem that requires he not eat any gluten products. I told him I would look into buying a gluten free crust or posible a gluten free flour. I really could use some help.

Not sure if this is of interest as it does not have crust(to me pizza is not pizza without crust). For our diabetes and low carb customers we offer a crustless supreme pizza, it is baked off in the white oblong deep dish (I call it a rabbit dish) 2 layers of sauce and cheese with sausage, roni, canadian bacon, beef, peppers, onions, mushrooms as the standard, baked unitl golden brown.

I’ve researched gluten-free frozen crusts and found them pricey at retail. The cost would probably be prohibitive for me to run as a regular item http://www.glutenfreemall.com/catalog/s … -1028.html

For a couple customers who specifically ask for it, this could be useful to you. There are also “gluten fee” pizza crust mixes available. Maybe you can find a distributor who can sell one or the other two you at wholesale. Tom or someone out there may have a homemade gluten free dough recipe to offer.

If you want to go down the gluten free pass be careful if you intend to blend your own.

Here in Australia you must ensure that there is no contamination of flour to the gluten free product. This means everything in the shop must be free of flour and flour dust, all utensils, pans etc must not have been used for flour products etc. I would imagine it is the same worldwide.

You can buy frozen or vacum packed gluten free bases that have been made under the correct conditions. All you need to do is thaw / unwrap and use making sure the pan if you are using one is a flourless virg1n (censor won’t allow this innocent word) one.

It sounds like the cost is high there as it is here. A 12" gluten free base is around $3.25 wholesale so you would have to add about $4.50 extra to your normal price for a gluten free pizza. Then again if someone is restricted on what they can eat due to be seliac then a few extra bucks won’t matter to them for their treat.

Dave

I found a website for a product a customer brought to me to use. They brought the gluten free crust, and I topped and baked it. They loved the results in the deck oven. I have not tasted one to know how good it is to my tongue, but it is another option and less expensive than many others I’ve seen. She found it at a Kroger or Publix.

http://tinyurl.com/pmq-com

it is by Kinnick products at www.kinnikinnick.com

Just make sure that your customer(s) is not allergic to wheat or any other ingredients in your shop. I would think that being allergic to wheat is a much more serious problem to deal with than not being able to digest gluten. I don’t think any typical pizza shop could prepare a pizza without some contamination from wheat. However, I think you could prepare an essentially gluten-free pizza.

http://en.wikipedia.org/wiki/Wheat_allergy

http://en.wikipedia.org/wiki/Coeliac_disease

From Tom Lehmann’s “Dough Information Center” “Recipes” Link here on PMQ
http://www.pmq.com/lehmannglutenfreecrust.php

the disease is called celiac disease

if you are careful and smart you can make gluten free pizza in your store and also make your own dough using normal flour

make the gluten free pizzas on a take and bake tray - depending upon the oven - if you have a conveyor you need to run the pizza thru 1.5 times to get the crust to completely cook

store premade frozen (crusts only) in your freezer wrapped in foodservice film with a date on them and sell away!

We have a gluten-free pizza dough mix that I can send out to anyone who is interested. Please send me an e-mail at tlehmann@aibonline.org requesting the gluten-free pizza dough formula and I’ll be glad to send it to you.
Tom Lehmann/The Dough Doctor
We have a couple of places here who will make a pizza on the customer’s gluten-free crust. They bring their crust to the store, mand they build the pizza on it and bake it for them, and price it as a regular pizza according to the toppings requested. This way, price is never an issue.
Tom