To accommodate friends with gluten sensitivities, I started experimenting with gluten-free flours. After some missteps with dough that crumbled apart or relaxed in gummy dismay, I found a winning combination with delectable flavor, tender elasticity, and a crisp crust.
Work out from the middle to flatten the ball of dough.
Small cracks appear when flattening the dough that, if not mended, expand to massive gorges once it bakes. Push these back together and make a field of cute dimples. A slightly thicker rim helps prevent melted cheese from overflowing.
Add spices that complement the pizza toppings.
Once baked, the gluten free crust handles refrigeration nicely, taking longer to dry out than traditional awesome pizza crust. Leftovers reheat well and taste fantastic. At the Little House on Pine, we change the toppings with the season, incorporating as much local and backyard fare as possible.
Cheddar and Parmesan cheese accents local fare: bok choi, garlic, onion, and bacon.