Gluten-Free Pizza. Yay!
Gluten-free friends rejoice: You can have your gluten-free pizza and eat it too!
The following recipe leaves you lots of room not only for the choice of flours, but also for the choice of toppings. No need to ever buy a commercial gluten-free flour mix, which you might not find in your neighborhood, and which will cost you much more . Rather, experiment with your favorite flours, and take good note of your favorite results. And same goes for toppings.
If it is tomato-and-cheese topping you like, go right ahead, but if you would like to explore a little further, get exciting variations each time!
Let’s Talk Tapioca:
I urge you to experiment with the whole-grain flour gamut, but for gluten-free flour mixes, please be sure a third of your flour mix is tapioca flour. Good old tapioca, a blast from the past, is now all the rage! Made from the cassava root, tapioca is great as a thickening agent and adds a very pleasing chewiness and lightness to baked goods, and is easy to find.
Xanthan gum is an emulsifier easy to find in health food stores.