Creating a perfect gluten-free pizza dough is a whole new experience compared to traditional pizza-making. Without the magic of gluten, the dough doesn’t have the elasticity that makes conventional pizza stretchy and chewy. Instead, it relies on a blend of alternative flours like rice flour, almond flour, or tapioca starch, combined with binding agents to achieve a similar texture. These substitutes change the dough’s feel and flavor profile, resulting in a unique experience both for cooking and for the taste buds.
Read More