I grew up making pizzas every Friday night with my mother. It was the one meal each week we kids could help make. She would make the dough, but then we would spread the pizzas out and top them. I continued this tradition with my own children. In 2012, it became necessary for me to avoid gluten for health reasons, but I still wanted to make homemade pizzas. Quickly realizing that the gluten free pizza options available then and now bore no resemblance to the pizza I grew up making, I decided to see if I could do better.

I began with a few basic requirements: Pizza dough does not contain eggs or dairy. Pizza dough should be stretched by hand or rolled to the desired thickness, then topped with sauce, cheese and toppings and baked in a hot oven, preferably on a hot pizza stone or steel. Par-baking (partial baking) before topping should not be necessary— though of course you can do it that way if you want. The finished pizza crust should be golden brown and should allow for the slices to be eaten by hand. Of course, the crust should also be delicious.

Make It GF’s pizza dough meets all those criteria. We have taste tested our doughs not only with people eating gluten free diets, but also those who still eat wheat dough pizzas. Make It GF’s pizza doughs have an unrivaled similarity in taste and texture to classic wheat-based foods.