No Gluten, No Problem Pizza

Description

It's no secret that gluten-free pizza often fails to deliver a springy, doughy crust equal to that of its wheat-based counterpart. But after Peter Bronski was diagnosed with celiac disease, he and his wife Kelli resolved never to settle for second-class fare. Now the authors of the category-leading ARTISANAL GLUTEN-FREE COOKING put an end to lackluster pies and slices with NO GLUTEN, NO PROBLEM PIZZA! Here are tried-and-tested gluten-free recipes for more than sixty pizza creations made from fifteen kinds of dough - from American pies (a la New York, Detroit, and Chicago) to the Italian originals (Roman, Sicilian, Neapolitan). The novice and seasoned chef alike will find inventive toppings (pepperoni and sausage; Brussels sprouts and pancetta; pear, pecan, and blue cheese - you name it), exciting spins on classic recipes (Thai Chicken Pizza, anyone?), and all the flavor and texture you could want - with none of the gluten!

Husband-and-wife team Kelli and Peter Bronski are coauthors of the popular all-purpose cookbook Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes, and cofounders of the acclaimed blog No Gluten, No Problem. Kelli is a graduate of Cornell University's prestigious School of Hotel Administration and a lifelong baker and cook. Peter is a celiac community advocate, endurance athlete, and coauthor of The Gluten-Free Edge. They live in Colorado with their three children.

"Smart and accessible . . . pizza lovers seeking gluten-free satisfaction for their cravings will find plenty of delicious choices to chew on."--Publishers Weekly "One of the best options for gluten-free home chefs on pizza night. . . . mouth-watering. . . . Recommended for anyone gluten-free as well as pizza lovers who will enjoy experimenting with the dozen or so flours used."--Library Journal "The Bronskis are always meticulous about making sure their recipes are a treat to eat--even for those without any dietary restrictions--and this book is no exception. Traveling throughout Italy and eliciting trade secrets from the world's best pizzaioli have resulted in a truly spectacular book full of can't-miss recipes. Using the special techniques highlighted in this book and armed with just a few commonly found gluten-free ingredients, any home baker can eat superb pizza."--Kyra Bussanich, author of Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle, owner of celiac-safe bakery Kyra's Bake Shop, and four-time winner of Food Network's Cupcake Wars "Kelli and Peter deliver on No Gluten, No Problem Pizza with their inventive, foolproof pizza-making skills. If you call yourself a pizza lover--gluten-free or not--this cookbook needs to be in your kitchen. Do you see those unbelievably gluten-free pizza crusts? Just wait till you bite into your first slice. It'll take you back to your favorite pizza joint!"--Silvana Nardone, founder of Silvana's Kitchen and author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals "I love when people visit our pizzeria and ask us, 'Are you sure this is gluten-free?' Now, home pizza makers--not to mention their family and friends--will be asking the same thing, thanks to the impressive collection of recipes in No Gluten, No Problem Pizza."--Giovanni Cesarano, pizzaiolo at King Umberto, 2018 Caputo Cup Champion (gluten-free division), and member of the World Pizza Champions' US team "The Bronskis have made a beautiful cookbook that explains very well how to make gluten-free pizza. I recommend everyone buy at least one copy!"--Federico De Silvestri, pizzaiolo at Pizzeria Focacceria Quattrocento, two-time winner of the World Pizza Championship (gluten-free division), and the 2019 International Pizza Expo's Pizza Maker of the Year "From my long experience with gluten-free pizza, I can confirm that the recipes presented in the book are perfect, precise, and simple to reproduce. In particular, for the Neapolitan pizza, the book follows the guidelines of true Neapolitan pizza, including a perfectly workable dough. Overall, the book is an excellent guide for both the beginner and the more experienced pizza chef."--Antonio Langone, Associazione Verace Pizza Napoletana (AVPN) Pizzaiolo Verace, 2018 International Pizza Expo winner (gluten-free division) and 2012 Pizzaiuolo Championship winner (gluten-free division)