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Allergen, Diet

Allergy-Friendly ‘Cheesy’ Pepperoni Pizza with Roasted Tomato Sauce

Pepperoni Pizza cropBy Alisa Fleming 

Creative tricks put this delicious favorite back on the diary-free and gluten-free menu. 

Makes one 12 inch pizza
Free of: Gluten and all top allergens.

Years ago I learned the wonders of gluten-free pizza from the great Carol Fenster in her book, Cooking Free*.  Since that time, I’ve experimented with several variations of her classic crusts; this adapted recipe is one that my family enjoys regularly. To complement, I’ve created an amazing sauce – even our resident tomato-hater adores it.

Roasted Tomato Sauce

  • 1 1/4 pounds tomatoes (cherry, Roma or cluster)
  • 2 garlic cloves, peeled
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp + 1/8 tsp salt, or to taste
  • 1/2 tsp dried oregano or Italian seasonings or 1/2 tbsp fresh herbs
  • fresh ground black pepper, to taste

No Rise Gluten-Free Thin Crust

  • 1 tbsp active dry yeast
  • 2/3 cup (160 mL) warm unsweetened plain milk alternative (of choice)
  • 1 tsp sugar
  • 2/3 cup (160 mL) brown rice flour + extra for sprinkling
  • 1/2 cup (120 mL) tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp unflavored gelatin powder (for vegetarian: sub agar powder)
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar


  • 5-7 ounces allergen-free pepperoni*
  • Easy Cheesy Sauce (see next page) or dairy-free cheese alternative shreds (mozzarella or cheddar)

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