3 Crucial Tips for Making The Best Gluten-Free Pizza

One of the things I've always been most proud of in the kitchen is my pizza dough recipe. When I decided to cut out gluten, I knew I would start the experimentation process to find out how to get my pizza groove back.

From all of the gluten-free cooking and pizza making I've done over the past few years, I've identified three essential components to making a delicious gluten-free pizza that rivals traditional pizza. 

1. Using a binding agent like xanthan gum and adding tapioca flour to the flour mixture also helps because it has similar structural elements as xanthan gum.

If you don't have xanthan gum, cornstarch can be a good stand-in, or use unflavored gelatin or arrowroot powder.

2. Egg. Adding an egg to my recipe produced better results than without it from an overall texture standpoint.

3. Par-bake the crust. This ensures your crust is done through the middle and gets those crispy little edges. Without doing this, you may have to take it out of the oven prematurely because the cheese would burn.

The use of tapioca flour and the xanthan gum together definitely help from a texture standpoint. The use of xanthan gum alone only makes up for the lack of gluten entirely when it comes to elasticity and cohesiveness, so this is definitely something I'll keep in this recipe. 

I will continue testing other flours and ingredients, especially for a thicker crust. I'm in the testing phase of making a gluten-free pizza dough using the Brazilian cheese bread recipe. I'm encouraged by the results and excited to share when I'm done.  

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