When making pizza we all know that the dough needs to have some elasticity and it is important part of the structure of dough; not only for pizza but for any type of bread. Ingredients that are commonly used in pizza are what some people now are trying to avoid... the big bad Gluten monster is causing some serious issues for a growing percentage of people all over the world.

Wheat based flour is the main culprit and when gluten sensitive people have a craving for pizza sometimes they have to avoid major chains and rely on home cooking methods that avoid the use of Gluten based products. Thankfully, there are substitutes that you can use at home that can replace gluten flours. Gluten acts as glue in pizza and assists with the kneading and rolling process bonding everything together giving pizza that stretchy spongy goodness we all know and love. When using gluten free flours you may lose some of that stretch and the dough will come out a little flatter than if you were using regular flour.

 Fear not my friends; there are products that you can add to help get you back that same type of crust. Xanthum Gum, corn starch, and even eggs can be used to trick the dough into having some elasticity. Coming up with more and more creative way on how to substitute ingredients is interesting job and tasting it is an even better job. What ways do you use to kick the gluten in your favorite recipes?