For veteran cookbook authors Kelli and Peter Bronski (coauthors of Artisanal Gluten-Free Cooking, Artisanal Gluten-Free Cupcakes, and Gluten-Free Family Favorites), pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza.

The result? No Gluten, No Problem Pizza—your ultimate guide to making the best gluten-free pizza you’ll ever have. Here the Bronskis offer up seventy-five authentic and flavorful recipes, fifteen kinds of dough covering all major pizza styles, pizza recipes for every meal (including dessert and breakfast), and so much more! Want to learn the secrets to perfect gluten-free pizza? Read on to learn how to make delicious dough, classic pepperoni pie, and even a scrumptious dessert from No Gluten, No Problem Pizza. And be sure to grab your own copy of the book, available now!

New York–Style Dough

Quick Version
Makes one 12- to 13-inch pizza

With a dough that’s made fresh and doesn’t require any rise time, this can be ready in a New York minute. The finished crust is soft and chewy, with just the right amount of char on the bottom to enable the slice fold and hold—the mark of any proper New York–style pizza. Note: Although the New York quick dough doesn’t require any rise time before topping and baking, we like pressing it out and giving it an optional 20- to 40-minute rise first.

Ingredients
200 grams warm water (110°F)
1½ teaspoons sugar
1½ teaspoons active dry yeast
75 grams white rice flour
38 grams quinoa flour
38 grams tapioca starch
30 grams potato starch
11 grams potato flour
2 teaspoons ground psyllium husk
¾ teaspoon salt
1 tablespoon olive oil

Directions
1. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate for about 5 minutes, until foamy.
2. In a medium bowl, whisk together the rice flour, quinoa flour, tapioca starch, potato starch, potato flour, psyllium husk, and salt.
3. When the yeast mixture is foamy on top, add the oil and stir to combine.
4. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a thick dough.

Rustic Pepperoni

Makes one 12- to 13-inch pizza

For years, pepperoni has retained the number one spot as America’s favorite pizza topping. For a New York–style pizza, we prefer the large, sandwich-style cut with a blend of pepperoni and spicy Calabrese salami. A touch of freshly crumbled whole dried oregano added after the pizza comes out of the oven results in a lovely finishing aroma.

Ingredients
6 thin slices sandwich pepperoni
6 thin slices Calabrese salami
Bench flour
1 prepared New York–Style Dough
Olive oil, for working the dough
½ cup New York–Style Tomato Sauce
6 ounces shredded low-moisture mozzarella
1 heaping tablespoon whole dried oregano

Directions
1. If using the quick dough, set your oven rack in the middle position, place your baking steel on it, and preheat the oven to 550°F for 1 hour; do not start step 3 until the end of the preheat.
2. While the oven is preheating, heat a small sauté pan over low heat. Cook the pepperoni and salami on one side just until they begin to release some of their oil. Flip and repeat on the second side, then set aside.
3. Place a 15-inch square piece of parchment paper on a flat surface. Sprinkle about 1 tablespoon bench flour onto the parchment.
4. Using a spatula, scrape the dough out of the bowl onto the center of the parchment.
5. With oiled hands, gently press the dough into a 12- to 13-inch circle.
6. To finish the pizza, ladle the sauce onto the crust and gently spread it in an even layer up to the raised edge. Spread the mozzarella evenly over the sauce and distribute the pepperoni and salami.
7. Use a lightly floured pizza peel to launch the pizza-on-parchment onto the baking steel in the oven. Bake for 2 minutes.
8. Strip the parchment. Bake for 6 to 7 minutes with the pizza directly on the steel.
9. Remove the pizza from the oven and transfer to a large cutting board. Crush the oregano with your hands, sprinkling evenly over the pizza. Let set for 2 minutes, then slice and serve hot.

Frangipane

Makes one 12-inch pizza

It is no small secret that Kelli’s favorite flavor is almond. We couldn’t possibly publish a cookbook—including one dedicated to pizza—without at least one recipe in which almond is the centerpiece. This is it.

Ingredients
Bench flour
1 prepared New York–Style Dough
Olive oil, for working the dough
8 ounces gluten-free almond paste
¼ cup sugar
2 tablespoons butter
2 eggs
2 tablespoons Chocolate Ganache
3 ounces fresh raspberries

For ganache
½ cup heavy cream
4 ounces (about 2⁄3 cup) bittersweet chocolate

Directions
1. Set your oven rack in the middle position and place your baking steel on it. Preheat the oven to 550°F for at least 1 hour.
2. While the oven is preheating, shape the dough: Place a 15-inch square piece of parchment paper on a flat surface. Dust about 1 tablespoon bench flour onto the parchment.
3. Using a spatula, scrape the dough out of the bowl onto the center of the parchment.
4. With oiled hands, gently press the dough into a 12-inch circle, leaving a small lip of raised dough around the perimeter edge. Allow the dough to rise for 20 minutes.
5. While the dough is rising, using a stand or handheld mixer, combine the almond paste, sugar, and butter. Add the eggs and mix until smooth.
6. To finish the pizza, spread the almond mixture over the dough to the raised edge.
7. Use a lightly floured pizza peel to launch the pizza-on-parchment onto the baking steel in the oven. Bake for 2 minutes.
8. Strip the parchment. Bake for 6 to 7 minutes with the pizza directly on the steel.
9. Remove the pizza from the oven and allow it to cool on a wire rack for about 5 minutes.
10. Drizzle with the Chocolate Ganache and top with raspberries. Then, cut and serve warm.

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Want more delicious gluten-free recipes from the Bronskis? Be sure to check out their other cookbooks, Artisanal Gluten-Free Cooking, Artisanal Gluten-Free Cupcakes, and Gluten-Free Family Favorites, and don’t forget to grab your copy of No Gluten, No Problem Pizza out now!