The Best Gluten-Free Pizza

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Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.

SERVES 4 to 6 (Makes two 12-inch pizzas)

TIME 3 hours, plus 1½ hours resting

has video

WHY THIS RECIPE WORKS

Achieving a crispy crust and a tender interior on a gluten-free pizza was no easy feat. First, we developed a gluten-free flour blend that mimicked many of the properties of wheat flour: white rice flour for starch, brown rice flour for whe...

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