What's in a Gluten-Free Pizza? This Half Moon Bay Chef Will Show You

The Half Moon Bay woman who’s been making gluten-free pizza for more than five years now recently partnered with a chef of a new Palo Alto restaurant to develop a tasty recipe for gluten-free pizza dough.

Amy Fothergill, known as The Family Chef and a local expert on gluten-free products, met with executive chef Robert Holt at Campo 185 to help the restaurant with a crust recipe for their newly expanded gluten-free menu. She also provided guidance on preparing and baking the gluten-free pizza dough to minimize cross contamination. 

“When you cook in batch, you have to do things differently than in your home. We created a process that works for them in their kitchen,” said Fothergill, who recently completed writing her cookbook, The Warm Kitchen, featuring more than 150 gluten-free recipes. “One of the things that is really different with gluten-free pizza and bread is the texture of the raw dough. It's very sticky. You have to use either well-oiled hands or plastic wrap to roll it out.”

The gluten-free crust recipe is a combination of rice flour, millet flour and honey. The savory crust offers the crunchy-chewy characteristics found in more typical wheat flour-based pizza crusts, she said. 

Pizza toppings at Campo 185 range from traditional Margherita style to First Season White Corn Pizza with house pancetta, fonduta, mozzarella and spring onion gremolata, or Meatball Marinara Pizza, with smoked mozzarella, tomato sauce, oregano, pecorino, and arugula. Pizzas can optionally be prepared with dairy-free Daiya cheese.

“Cooking the dough in a real pizza oven with their ingredients and toppings was a whole new experience,” said Fothergill. “When we did the first test batch, everyone agreed it was out of this world. The chefs have been great to work with and learned the new techniques quickly.”

Campo 185, opened by local restaurateurs Paul and Julie Shenkman and partner and Sam’s Chowder House Executive Chef Lewis Rossman just last year, serves farm fresh Italian cuisine and offers gluten-free pasta dishes. Menus change regularly to reflect the fresh and seasonal ingredients that are available from local purveyors.

To showcase these new offerings, Campo 185 is hosting a free tasting fair, “Farm Fresh and Gluten Free,” on June 30 from 1 to 4 p.m. at the restaurant. Customers with gluten sensitivities and food allergy issues can experience the new gluten-free menu items first-hand, including sample pizza, pasta, fritto misto, and more. They can also get information about gluten sensitivities and purchase some of the products offered at the fair.

The following gluten-free purveyors are among those who will be participating:

- Amy Fothergill, “The Family Chef” will be demonstrating the preparation of a variety of gluten-free dishes from 2-3pm, and providing tastes of each.  Samples will be from her soon-to-be published cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. 

- Zest Bakery of San Carlos, provider of delicious wholesome gluten-free foods and desserts baked daily, will be showcasing and providing tastes of their delicious gluten-free Tiramisu. 

- Kettel Krakkers of San Francisco, a family-owned bakery devoted to using the best ingredients for gluten-free treats, will be providing tastes of their amazing gluten-free crackers.  The savory, substantial seed-rich crackers include Sesame, Garlic, Rosemary and Caraway flavors, optionally paired with housemade cheeses from Campo’s Mozzarella bar.

Fothergill hopes people walk away from the “Farm Fresh and Gluten Free” tasting fair with the realization that eating gluten-free can be just as good — if not better tasting — than the regular counterparts.

As a mother of two gluten-sensitive kids, Fothergill has adapted her cooking knowledge to become an expert in gluten-free meals and says people may want to consider gluten-free if they are having almost any health issue such gastrointestinal or digestion related, autoimmune, and/or inflammation.

“Many people ignore what their bodies are telling them because they are worried they won't be able to eat their comfort foods,” said Fothergill. “At this fair and in the cookbook, I have converted many of our favorite recipes to make sure everyone is happy. That is the essence of The Warm Kitchen. You feel like you are home.”

The Warm Kitchen will be released September 2013 and can be purchased on amazon.com and at www.thewarmkitchen.com. Learn more at Fothergill's blog at www.amythefamilychef.com/.

Serving lunch and dinner Wednesday through Sunday, and weekend brunch Saturday and Sunday, Campo 185 is located in downtown Palo Alto at 185 University Place (at Emerson).  Full bar, outdoor seating, gluten-free and vegetarian options, and children’s menu available.  For reservations, call 650.614.1177 or visit www.campo185.com.