a small amount of flour.
Don’t overwork the dough: Gluten-free dough doesn’t need traditional kneading. Simply mix until the ingredients are combined.
Use parchment paper: It makes shaping and transferring the crust much easier.
Pre-bake the crust: This is one of the best ways to achieve a firmer, crispier base.
Check your ingredients: If you need the pizza to be strictly gluten-free, make sure your flour, yeast, sauces, cheese, and toppings are labeled gluten-free and avoid cross-contamination.
Can You Make It Ahead?
Yes! The crust can be prepared ahead of
