Hi Becky, Gluten-free crust can be a bit tricky because it's more delicate than regular pizza dough when it's unbaked. We recommend rolling out the crust on a piece of parchment (be sure to use a high-quality variety that can be used up to 500°F) and then placing it onto the hot stones (still on the parchment). As for a recipe, you might like using our Gluten-Free Cornmeal Crust if you like some texture in your crust, or our Almond Flour Pizza Crust may work too. The recipe featured in this blog here can also be baked in a wood pizza oven if you press or roll it out on parchment and use it to help transfer the crust to the oven. Good luck and happy baking! Kye@KAF

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