Tips for making gluten free pizza

Tips for making gluten free pizza

If you love pizza, but you have celiac disease or you are gluten intolerant, you can still enjoy a great tasting gluten-free pizza using Zena’s Freedom non-GMO Pizza Mix to create your own at home.

Our pizza mix is one hundred percent gluten-free and is made from non-genetically modified ingredients. You can even get creative to create flatbreads, calzones or whatever choose.

The following are tips to help you make your delicious homemade gluten-free pizza:

Don’t think you’re doing it wrong

When making Zena’s Freedom Pizza Mix, you should note that your gluten-free pizza dough will not look or feel like that of regular pizza dough. The process of making it will also be a bit different. After preparing the gluten-free mix according the instructions on the package, you will notice that the dough is much softer, looser and stickier than regular pizza dough. But don’t think you are doing it wrong. Due to the nature of gluten-free grains, more water is typically required for things like pizza and bread dough. Adequate hydration of dry ingredients prevents that gritty or starchy texture, which is common in many commercial GF products. This will cause the dough to appear almost like a batter. 

Zeina's Gluten Free Pizza

Use oiled, gloved hands

As the dough is much softer, looser and stickier it might be more difficult to handle. So after you have prepared the mix, put on disposable gloves and pour a small amount of oil on your hands before shaping your pizza. This should make the process easier. Spread the dough to about 1 cm thickness while patting in a circular motion. This will help to create a nice, even and smooth pizza crust.

If the stickiness of the dough is driving you nuts, you can pop the bowl of dough into refrigerator for 10 to 15 minutes. You may even cover the dough and leave it overnight. This step will be especially helpful if you are going to be trying something creative with the dough, such as making a calzone. If you are making a calzone, try keep the liquid to a minimum. Too much sauce or liquid can upset the texture of the dough and potentially render your dough soggy. Also, do not overfill your calzone as too much filling will just burst out of the calzone resulting in a wet crust.

Before you bake your pizza lightly prick the dough with a fork to prevent your dough from having bubbles. Bubbles in your dough will cause it to crack when baked. Brushing the dough with olive oil is another way to help prevent cracking. This will also help the crust to brown well and give it a great flavour.


For a chewy crusted pizza, par-bake crust for 10 minutes and then add toppings before returning it to the oven for another 10 to 15 minutes to finish.

If you have a preference for a more crispy crust, then bake the pizza dough until it is fully cooked and then add the toppings before returning the pizza to the oven to heat the toppings and melt cheese.

After your pizza is completed, allow it to cool for about 10 minutes, then slice, serve and enjoy!

Zena’s Quiche-zzzzaaaaaaa

In a medium mixing bowl, whisk:

  • 4 eggs
  • 1/4c sour cream
  • 1c shredded sharp cheddar
  • 1/2c feta
  • 2 chopped green onions
  • 1/4c roasted red peppers
  • salt & pepper to taste.

If you like some zip, add a squirt of sriracha or some chopped jalapenos. Set mixture aside.

Prepare Zena’s pizza crust, per instructions on the packaging. Par-bake the pizza for about 12 minutes, until crust no longer looks doughy. Remove from oven and spread your egg mixture evenly on crust and return to oven for about 15 minutes, or until your quiche topping no longer jiggles.

Allow to cool 10 minutes before slicing. Serve with ice cold BC dry apple cider!

Zena’s Roasted Vegetable Flatbread

This pizza is of the “kitchen sink variety” and is a great way to use up leftover or no-longer- super- awesome produce. Also, it will impress your vegetarian friends!

Roasting your vegetables:

Chop your veg into small (about 1cm) cubes. Our favourite veggies for roasting include peppers, tomato, zucchini, mushrooms and onion. Toss lightly in grapeseed or avocado oil, salt & pepper. Roast at 350 for 30-40 minutes, until vegetables are tender, with a slight char on edges. You’ll want about 2 cups roasted veg for one pizza. After removing from oven, while vegetables are still warm, move to a bowl and stir in 1c cream cheese. Mix until cream cheese is soft and mixture is even.

Prepare Zena’s pizza crust, per instructions on the packaging. Par-bake the pizza for about 10 minutes, until crust no longer looks doughy.

Remove from oven and spread the veg cream cheese mixture on your crust. Place back in oven for another 10 minutes.

Allow to rest on counter for 10 minutes before cutting. Cut into squares or wedges and top with fresh herbs (we like parsley, cilantro and basil). Serve with a delicious, chilled BC pinot blanc!

For your vegan friends, try it with dairy-free cream cheese or cashew cream.

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