Gluten-Free Pizza Recipe

GF pizza is one of the more rewarding gluten-free baking projects because the format forgives a lot. The dough is rolled (not stretched) and baked thin and hot, so the lack of gluten elasticity matters less than it does in a baguette or bagel. A long cold fermentation (24–48 hours) does heavy lifting on flavor — slow yeast fermentation produces the same complex acids in GF dough as it does in wheat. {psyllium-husk} provides the stretch the dough needs to hold together when topped, and a {gf-00} like Caputo Fioreglut gets you closest to a traditional pizza texture.