No Gluten, No Problem Pizza by Kelli & Peter Bronski

No Gluten, No Problem Pizza by Kelli Bronski; Peter Bronski ISBN-13: 9781615195411 Paperback: 240 pages Publisher: The Experiment Released: Oct. 1, 2019

Source: ebook review copy from the publisher through NetGalley.

Book Description, Modified from Goodreads:
Inspired by the popularity of their Sunday family pizza night, the Bronskis have created a cookbook that divulges the secrets behind their perfect pizza pies, including: Recipes for a number of gluten-free doughs and styles, including New York–style thin crust, Chicago-style deep dish, as well as other Italian-American classics like Stromboli, pepperoni rolls, flatbreads, calzones, and more.

In addition to the classics, the Bronskis also provide flavor profiles that go well beyond the Italian-American core (such as Mexican, BBQ, Thai, and other flavors), and they also offer modifications for crafting pizzas without refined sugar, yeast, Top 8 allergens (nuts, peanuts, soy, etc.), dairy—you name it!—with vegetarian, vegan, grain-free and Paleo options along the way.

A guide to making pizza using a variety of techniques, whether it’s a typical 13-inch pizza pan, pizza steels, a cast iron skillet, wood fire oven, or grill. Packed with tips, tricks, and a bunch of scrumptious recipes, No Gluten, No Problem Pizza is the definitive guide to homemade, pizzeria-style pizza and more, without any of the gluten, yet all of the heavenly flavor.


My Review:
No Gluten, No Problem Pizza is a cookbook with recipes for gluten-free pizzas. The authors included 14 recipes for different types of crusts (thin, thick, bendable, etc.) plus recipes for different pizza topping combinations. They included New York style, Neapolitan, thin crust, deep dish, grilled, California style, grain-free, pizza pockets, flatbread pizzas, buckwheat pizza, breakfast and desert pizzas, and how to cook these pizzas over a campfire. The crust recipes use several types of flours, starch, and gums for each type of crust, so you will need to have six or more ingredients on hand just for this aspect of the crust. I had hoped for an explanation as to why the different flours and such were used (what they added to the finished product), but we're simply given their favorite results from extensive testing. The toppings were often what you'd already have on hand for your favorite pizza. The pizzas were about 12-13" across. If you're gluten-free and want restaurant-style pizzas made at home, then this cookbook will be helpful.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.