A gluten-free friend of mine challenged me to make a gluten-free bread so I tried making pizza with their blend. The brown rice flour couldn't be found so I had to crudely mill whole brown using my food processor (which was very loud and took nearly 20 minutes to get only a 40% yield when sifted). I also omitted the non-fat milk powder from the flour blend. I bulked for 90m, and cold proofed for 24h (although I don't know if cold proofing would make a big difference). Rolled out very easily and loaded into the oven on a stone pretty easily. Topped with the MB tomato sauce, grana padano, Danish ceddar, and mushrooms. It was not on the level of the pizza I make using gluten, but it was definitely better than several (gluten-not-free) pizzas I have bought at restaurants, and by far the best gluten-free bread of any kind I have ever had. I definitely wouldn't have guessed it was gluten-free when eating it. It was more crispy, rather than chewy, but you could even see some tiny bubbles in the crust!
