> For it to be gluten free it'd have to be... IDK, corn or rice-flour or something, with some chemical mumbo-jumbo performed to make it hold together well enoug

> For it to be gluten free it'd have to be... IDK, corn or rice-flour or something, with some chemical mumbo-jumbo performed to make it hold together well enough to make a pizza. That's about right. You can make gluten-free pizza crust, but I'd only recommend it if you're actually feeding someone diagnosed with Celiac disease. GF baked goods use xanthan gum, guar gum, and eggs to stick the dough together as gluten would do. I like the Bob's Red Mill crust mix [1]. The ingredients on the side read: brown rice flour, potato starch, whole grain millet flour, tapioca flour, potato flour, cane sugar, xanthan gum, sea salt, guar gum. You add 2 eggs (as well as water, an included yeast packet, and olive oil). I don't do the Neapolitan style featured in the article, and I don't think this mix is suitable for that. (Doesn't the dough for that need to be almost runny? This stuff is thick when prepared according to the directions.) I sometimes cook it on the grill with a pizza stone, but I make a midwestern style with a chewier crust, a solid layer of shredded mozzarella, and enough toppings to shock the conscience of any Neapolitan pizza aficionado. [1] https://www.bobsredmill.com/gluten-free-pizza-crust-mix.html https://www.bobsredmill.com/gluten-free-pizza-crust-mix.html