“The Works” Pizza
Use the basic pizza crust in this recipe in place of store-bought versions in other recipes. To prepare a gluten-free pizza
dough from scratch, we used a corn-based xantham gum. It is often used in gluten-free baking as a substitute for wheat gluten
to thicken and bind. Using too much can result in a baked good that is heavy or gummy, so be sure to measure carefully. Most
recipes call for 1 to 2 teaspoons—a little can go a long way.
*Remember to check for gluten in sausage.
View Recipe: “The Works” Pizza