Since I was diagnosed with a gluten intolerance almost two months ago, I’ve completely overhauled the way I eat.  Meals are mostly lean protein and veggies, with little alcohol or caffeine.  I only dabble in dairy.  While I was cleaning out my body to be free of gluten, I figured I should do a complete overhaul.

I was surprised how easily I took to it.

But these last two weeks, I’ve felt deprived of my comfort foods.  (Hence, two recent posts have mentioned a very new need for ice cream.)  I missed foods like pizza.

So when I was in Williams-Sonoma yesterday and saw this gluten-free flour from chef Thomas Keller, I saw a glimmer of comforting hope and bought it.

Cup 4 Cup Pizza Flour

The mix looked and felt like regular flour, and it was accompanied by a packet of yeast.  Everything went into a bowl…


…where an egg and a cup of warm water was added…


…and a fork stirred it all together until the dough looked like little rags.


Kneading the dough fully incorporates all of the ingredients into a ball.


I then divided the dough into two pieces, with one going into the fridge for tomorrow.  (Yay!) The other was rolled out between two pieces of parchment


Once it was rolled out, I trimmed the edges, then followed the instructions by folding them over and brushing olive oil over the dough.


Pricking the dough with a fork to prevent it from bubbling when baking….


…and it then was pre-baked in a 500 degree oven for 8-10 minutes.


I scoured the refrigerator for ingredients to top the pizza and came up with cherry tomatoes, onions and mozzarella, with a smear of creme fraiche on the crust.


The crust went back into the oven for another 10 minutes, when the dough emerged crispy and the toppings were caramelized and melted.


As I ate my first slice, I felt comforted and normal.  It tasted like regular pizza.  I could regain my rightful place as a pizza lover.

And for that, I am very grateful.


For more info on Cup 4 Cup products, visit