Many years ago I was told I have a gluten intolerance and that I should eliminate it from my diet. As an Italian, I knew this was not going to be easy. There is gluten in most traditional Italian food. I couldn’t possibly give it all up. Luckily, the gluten-free pasta market is full of options and some you can’t even tell are gluten-free. Unfortunately, the same generally can’t be said for gluten-free pizza dough and I love pizza.
When you order or buy a gluten-free crust you usually get a pre-formed disc that is thin, cracker-like, and may have a birdseed’ish quality. While some can be enjoyable, I missed the fluffy light pizza dough that I grew up enjoying…until now. Through many experiments with many different recipes and flours, I am sharing my 4 tips (and recipe) to consistently create the best gluten-free pizza dough ever. It’s so good, you’ll never know it’s gluten-free.
Click the GO TO RECIPE button below to go to our sister site GlutenFreeFoodee.com to get the full recipe. You will also find many other great gluten-free recipes, tips, and product reviews. Check it out.