After much trial and error we have finally developed a pizza dough using our gluten-free flour! The whole time we were trying to develop our bread flour we were looking in the wrong place. I dug up an old recipe for pizza dough that I used at a family style pizza shop in Boulder Colorado. With a few minor adjustments we were able to develop a beautiful pizza dough that is extremely functional as a bread at the same time. The original recipe was only slightly changed, the only original ingredients that were changed were the oil and the addition of baking powder. When we added the original amount of oil the dough would not stick to itself, which is understandable. The baking powder is to help with rising as it bakes. This is because gluten-free flours don’t have the ability to trap the gasses from yeast as well as wheat based products do. To sum it up we truly have a product that can be used as a direct replacement for wheat flour, and with a little knowledge in cooking small adjustments can make a big difference. Now go get yourself a bag of our GF Flour, mix up a batch of GF pizza dough, and enjoy the better things in life!