Today I'm sharing a cookbook review of No Gluten, No Problem Pizza!
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Last summer, in the midst of a major gluten-free cooking and baking extravaganza (because it was 2020, and there was nothing else better to do), I decided to learn how to make gluten-free pizza from scratch.
After successfully baking gluten-free sourdough from scratch in the spring (read all about that adventure here!), I made pizza for the next challenge. I saw many friends and fellow bloggers sharing their success with this cookbook, so I jumped right in and decided to see what it was all about.
Here's my review of the No Gluten, No Problem Pizza cookbook: the recipes, the results, the tools you need, and what you can expect learning to make gluten-free pizza from scratch!
No Gluten, No Problem Pizza Cookbook Review
About My Pizza Obsession
Before I go any further, I think it's important to note that when it comes to pizza, I don't mess around. Pizza is in my BLOOD.
I'm a native New Yorker, so I grew up eating really good pizza just outside of NYC. In my travels, I expanded my pizza palette in Italy, discovering even more delicious pizza dishes. So at age 19, when I was told that due to celiac disease I'd probably never eat real pizza again, my heart broke for all the pizza I would miss so much.
Over the last twelve years on the gluten-free diet, there have been only a few pizzas that really knocked me out of the park. Returning to Italy, of course, showed me that their gluten-free pizzas were just as good (if not better) than their regular counterparts. But here in the US, I had yet to find a pizza that tasted like the ones I grew up eating.
Until this cookbook came into my life!
About No Gluten, No Problem
No Gluten, No Problem is a gluten-free food blog run by Kelli and Peter Bronski. Along with their children, they share delicious homemade gluten-free recipes - from scratch, and how you can make them too! Together they've authored multiple cookbooks, but this was my first time purchasing one of them.
Kelli and Peter share awesome recipes on their website, through their cookbooks, and on their Instagram page. They are always eager to answer questions, are super friendly, and offer advice on troubleshooting any recipe challenges. I reached out to them when I was making the decision about this pizza adventure, and they were nothing but gracious and helpful in getting me started!
Materials & Supplies
The first thing you should know about this cookbook is that it does require some prep work and gathering the proper materials.
You will be making some of the most delicious pizzas you'll ever have, AND they are gluten-free. So this is no frozen pizza crust & add your toppings here. I don't have anything against frozen pizza crusts (my favorite ones are Zeia Foods and Ugly's Gluten-Free), but just be mindful that this is taking pizza to a whole new level!
Be prepared to invest in a few materials for the best results.
Pizza Steel: While you can use a pizza stone, for the best results, the cookbook suggests a pizza steel. It's definitely a pricier kitchen tool, but they last a long time. Pizza stones are usually ceramic or clay, but a pizza steel is metal-based, which gets much hotter.
For these pizza recipes, you heat the pizza steel in a very hot oven for up to 1 hour before cooking the pizza. Everything cooks evenly, and fast! I was a little nervous about cooking with a pizza steel at first, but with practice, it gets easier.
Pizza Peel: Pictured above, this is the wooden, thin plate with a handle attached, typically used at pizzerias to grab pizzas out of the oven. This is very useful for putting pizzas in the oven and taking them out. Definitely a must.
Pizza Cutter: While you can just use a knife, a pizza cutter makes you feel like you're a pro! I don't remember where I found mine, but they are easy to come by on Amazon, or at TJ Maxx/Marshall's.
Parchment Paper: You'll need parchment paper to prep the pizza, and to cook the pizzas as well. Make sure you keep parchment in your pantry for the best success!
Gluten-Free Flours: Without revealing the recipes Peter and Kelli spent so much time developing, researching and traveling to make absolutely perfect, remember: you're making pizza from scratch. You'll be making the gluten-free flour blend yourself, and mixing a variety of starches, flours, and thickeners.
My best advice here is if you are committed to making these pizza recipes, pick 1-2 crust recipes that you want to try, and buy those flours in bulk. The cookbook tells you exactly how much you need. Also, make sure to get extra of whatever bench flour they recommend, which you'll use for dusting the parchment, and moving the pizzas themselves.
For bulk gluten-free flours, I prefer Anthony's (batch-tested for gluten-free) and Bob's Red Mill (also batch-tested for gluten-free). I buy them on Amazon.
Okay, so if you're following along wondering: but Jen, can I actually do this? Is it really difficult, or can a newbie manage?
Difficulty: I'd say these pizzas are about medium difficulty. They require some basic cooking skills and patience! They do improve with practice, and the instructions in the cookbook are clear, concise, and easy to follow. As a teacher, I take my instructions very seriously - and this cookbook leaves nothing out.
Time: These pizza recipes do take time. They are involved and you should plan accordingly.
Between heating up the oven for up to an hour beforehand, mixing all of the gluten-free flours, pressing out the dough, prepping your toppings, the bulk of your time will be prep work. Cooking the pizzas took less than 10 minutes! I found Dylan and I would plan these recipes for a weekend when we had more time (and energy!) to make them. But the final results always made us realize they were worth it- every time!
Accessibility of Ingredients: I never had any challenges finding these gluten-free ingredients. Also, it's important to note that Kelli and Peter only use gluten-free flour, grains, and ingredients. Some gluten-free pizza recipes advocate for using gluten-free wheat starch, which is celiac safe but does pose concern for some people. Please note that Kelli and Peter show you how to make fantastic pizzas without it!
Problems: I had issues once or twice with the NY Style pizza, but it was entirely my fault for not rereading the directions! Both times they came out doughy, but that's because I forgot the measurements of how big to spread out the dough. Totally on me! The next time I made it, I made sure to follow the measurements listed, and it came out great.
I haven't even cracked the surface of all of the amazingly delicious pizza recipes in this book. However, we've consistently made a few of them time and time again, to amazing results.
My Favorite: The New York Style Pizza
This pizza brought tears to my eyes! It tastes exactly like I remember eating as a kid on Friday nights. Perfect crust, crisp texture, amazing taste. Even the tomato sauce is exactly like I remember. Peter & Kelli traveled extensively around the country and around the world to learn about regional pizza recipes, and they knocked this one out of the park!
The Neapolitan Pizza
Just like the versions I had in Italy- this Neapolitan style tastes exactly like Italy! And with fresh mozzarella cheese and basil, it's a knockout. This version has dried basil as I didn't have any fresh at the moment. But still tasted amazing!
Also Delicious: The Thin Crust Pizza
This thin-crust style pizza isn't a typical choice for me, but we loved it. The only challenge we had was that I put wayyyy too much cheese on it and it kind of went everywhere! Just be aware to use the amount of cheese they suggest. We topped this thin-crust pizza with my homemade spinach pesto, fresh mozzarella, and roasted cherry tomatoes.
For more examples of these fabulous pizza recipes, my friend Jessica @TastyMeditation is also a big fan of this cookbook. She's mastered the Neapolitan and the Silician, and the pictures will make you drool.
Overall, I highly recommend this pizza cookbook. The instructions are clear, the pizza recipes are delicious, and the methods, while they may take some practice, are achievable for everyone. The only thing to note about this cookbook is that the recipes do take some time, but that is to be expected! You can't expect this type of pizza perfection without putting in a little work.
Where To Buy
You can find the No Gluten No Problem Pizza Cookbook right on Amazon!
Please note this is an affiliate link, so I receive a small commission when you purchase from this link at no additional cost to you. This helps me continue running this website and sharing great gluten-free resources!
As I hope you can tell from reading this post, I firmly believe this cookbook is worth every penny. It will enable you to make the most incredible gluten-free pizzas right at home. And personally, I'll be using it for years to come!
For More No Gluten, No Problem recipes, check out their website, and follow Peter & Kelli on Instagram to see what other tasty treats they are making!
For other gluten-free product reviews, check out this gluten-free sourdough course.
Joe Tenebria says
Can you mix flours in advance in sealed jars so all measurements are done one time?
Jennifer Fitzpatrick says
Hi Joe, I'm sure you could do that! I would check with @No Gluten No Problem and get their input as it's their recipes.