I love hosting potlucks, but recently had to switch up a few of my go-to party recipes when a good friend revealed she's going gluten-free because of allergies. No problem, I thought, and dipped into some of Chatelaine’s many delicious gluten-free recipes. A few years ago the entire test kitchen crew pinky-swore that we would never publish anything gluten-free that tasted like cardboard -- and we've kept our promise. Everything from our GF-cookies, brownies and pizza crust are exceptionally good.
But my friend has a more specific problem: She's also allergic to xanthan gum, which is used to replace the missing gluten that is lacking when you don’t bake with wheat-based flours, and xanthan gum was central to our winning GF recipes.
A challenge! I hit the kitchen to create a new GF-pizza crust for my friend. Skimming through various websites (including Chatelaine’s), I saw many versions of a cauliflower crust and put it to the test. Multiple tweaks later, I brought these pizzas to a food meeting and got thumbs up all around.
Gluten-free pizza crust
Prep 15 min
Total 45 min
Makes 2 9-in. pizza crusts
Ingredients
Instructions
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