There’s no disappointment to match the problem that says, “If I eat pizza I go to the ER.” Celiac and its lesser cousin, gluten intolerance, are a scourge.
If you’re one of those people who thinks gluten issues are a mere fashion statement, trust me: you need be close to someone with a gluten problem only once to realize oh, no—this problem is for real. It’s just not real for everyone who claims it. That notwithstanding, I have an opinion on this. It’s also going to make somebody angry.
I refuse to make a gluten-free pizza dough. The reason why is not that I’m against your gluten problem. I’m against MY gluten problem. And my gluten problem is that I’ve been unable to make a gluten-free pizza crust that’s acceptable.
I’ve tried several times. It's been awful. The commercially available processed products taste better, but I don’t make them. I’m not a processor. It’s cheaper and easier for you to buy a frozen cauliflower pizza shell than it is for me to teach you how to make one from scratch.
That said, I have eaten a very credible, gluten-free Detroit-style pizza. I also made some calculations looking at the price of the ingredients. Mother of pearl. Pizza is supposed to be affordable. You shouldn’t have to take out refinance the house to buy the ingredients.
The ultimate goal at Free The Pizza is to share the joy of making and serving pizza to your friends and family. That joy diminishes when concessions are made to a sub-par, overpriced results. I’d rather make you something else.
That said, I’m also a cockeyed optimist. I like to think that this will not always be the case. In a perfect world, some doctors somewhere will wave a magic wand and celiac and gluten intolerance would disappear.
Barring that, I will eventually be able to offer some solution for gluten-free crust that is easy and affordable. Until that time, I prefer to not enter the foray. I will feel your pain and put something else on the menu. And perhaps, in our lifetime, science will make great pizza possible for one and all. Until then, Free The Pizza (and spare the gluten)!
Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?
When you click those links to Amazon (and a few other sites we work with), and you buy something, you are helping this website stay afloat, and you're helping us have many more glorious photographs of impressive pizza.