I have tried many GF pizza dough recipes and this is the only one I use. The texture equates to gluten pizzas and the thickness can be adjusted simply by adjusting the size of the pan you are using. The oil in the pan is required to get that nice crisp crust. I prefer baking mine in a cast iron griddle. We thought we would have to give up good pizza crust when we went GF. However, this recipe is everything you could ask for.

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