Sans Gluten

By Christina McGairk

It’s raining pepperonis! Well, not really, but my daughter TiTi would be jumping up and down with excitement if that were the case. September is actually when National Pepperoni Pizza Day is celebrated. On September 20, pizza places around the country sing praises to the yummy slices of pizza with the spicy, meaty, round deliciousness on top. There are a variety of options, too. Besides the original beef pepperoni that we’ve grown accustomed to, there’s also turkey pepperoni (TiTi’s favorite), pork, and even vegan pepperoni.

Even though there are many different variations of pepperoni in pizza history, pepperoni itself is believed to have first been made in Italy (which makes sense) and was found in Italian delis in New York City in the early 1900s. The first mention of pepperoni on a pizza was in the 1950s when an East Coast pizzeria advertised it.

Since then, you can’t pass by a pizza place or scan through a pizza commercial without seeing pepperoni somewhere. Whether it’s cubed, diced, sliced, or chopped, pepperoni is definitely here to stay.

Although we don’t do it often, TiTi and I like to make our own pizza. It’s one of our mommy/daughter bonding activities, even though I’ve noticed the pizza sauce is the only thing that makes it onto the pizza crust. By the time we actually get through making the pizza, only half of the crust is covered with pepperoni. Most of it is in our tummies. because pizza is all about how you make it your own. So I’ll leave it to you, our readers. But I will provide the name of the pre-made gluten-free crust that we like to use and our favorite sauce. Bon appetit!

Before I get into our favorite gluten-free pizza crust, I want to draw your attention to a couple of things. Not all gluten-free crusts are created equal. Some may have more saturated fat, sodium, hidden calories, and more. It’s best if you pick a glutenfree pizza crust that’s made with almond flour or chickpeas, like Banza. Banza chickpea pizza crust is our absolute favorite. Not only is it made out of quality ingredients, but it also tastes good and has eight grams of protein per two slices.

Now onto the pizza sauces. There is more to the sauces than tomatoes, salt, and spices. Lurking within its redness can be thickeners, food starches, and malt ingredients that contain gluten. There are plenty of gluten-free pizza sauces out there, though, like our favorite brand, Classico. We get the classic version which includes basil, garlic, oregano, and fennel.

Whichever way you decide to construct or devour your gluten-free pizza, just make sure to enjoy it. Bon appetit!

Disclaimer: I’m not a nutritionist or a doctor. I’m just a loving mama supporting her daughter and others through their gluten-free journey. If you have questions about the gluten-free diet or celiac disease, please contact your medical professional. Thank you!

If you would like to share gluten-free tips, tricks, info, etc., in an upcoming issue of Special Needs Living, email us at SpecialNeedsLivingIndy@n2pub.com.