Why one base beats two ovens
When one person in the house is coeliac, pizza night often splits into two productions: the 'normal' pizza and the careful one. Going fully gluten-free for the night removes the stress entirely — no separate chopping boards, no flour dust in the air, no checking whose slice is whose.
Set up a topping station
Kids eat what they build. Lay out bowls of sauce, cheese and toppings and let everyone assemble their own half or quarter. It turns dinner into an activity, and fussier eaters almost always eat more of something they made themselves.
- Keep sauce light — two tablespoons per crust is plenty.
- Grate cheese finely so it melts before the crust over-bakes.
- Pre-cook wet toppings like mushrooms to protect the crisp base.
Bake it hot and fast
Gluten-free crusts love high heat. Preheat the oven (and ideally a baking tray) to 220°C, slide the pizza on, and pull it the moment the cheese bubbles and the rim turns golden — usually 8 to 10 minutes. A preheated tray gives the base that pizzeria snap.
The leftovers trick
Cold pizza rarely survives the night, but if it does, reheat slices in a dry frying pan over medium heat. The base re-crisps in two minutes — far better than a microwave.
Make it a ritual
Same night, same music, different toppings each week. For gluten-free kids especially, having a food tradition that is exactly the same as everyone else's matters more than the meal itself.
