— Maria Allen

Okay, so, you know, my answer to this and, and my, my go-to, uh, would be a pre-blended gluten-free pizza formula or, or pizza flour blend, you know, from one of the big companies. I tend to go for Bob's Red Mill. Um, I, uh, am partial to Bob's Red Mill because it's a, a company that's local to me, but, um, king Arthur and other companies also make a gluten-free pizza crust, uh, blend. And I suggest that you use that and you might switch from company to company to see if you like one over others. And, uh, you know, then go from, from there. You can always adjust, uh, you know, salt, or if you wanna feel like you wanna add some herb or spice to that mix to bring some additional, uh, dimension of flavor to the crust, that is certainly possible. Um, the other part of that is, uh, getting sufficient color. Uh, well, let me, let me back up here. Uh, you wanna get sufficient hydration so that, uh, you can create some nice texture and with sufficiently high hydration, uh, you'll usually get some nice bubbs, uh, you know, on the crust, which we associate with, um, you know, these artisan pizzas, uh, at restaurants that'll charge you 20, 25, $30, you know, for a, um, just a, a moderately small pizza. You can replicate this at home for sure. Um, but hydration of the dough is gonna be very important. Uh, then, then the next thing is, is, um, a relatively high oven temperature and, uh, to get some nice color on the dough because that color, that browning will also add significant flavor, uh, to the crust into that finished pizza. And, uh, so you wanna, um, also, uh, consider your rack positioning in the oven, uh, in order to get sufficient bottom heat and, um, so that the, the crust cooks through very nicely. Okay. And so those are, you know, two or three thoughts, uh, that come to mind, Maria, and, uh, I hope they help you along your pizza journey.