- 1 cup white rice flour
- 1 cup sorghum flour
- 1 cup tapioca flour
- 3/4 tsp xanthan gum
- 1 tbsp raw sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 1/2 tsp baking powder
- * See optional additional ingredients below…
- 1 1/4 cup very warm water 120° F Maximum
- 1 tbsp olive oil
Preheat oven to 375° F. Have a rack close to the bottom, and one in the middle.
In a mixer bowl, combine the gluten-free flour blend, sugar, yeast, salt, and baking powder. Whisk until well combined.
With the mixer on low speed using a paddle attachment; add the hot water and olive oil. Beat on medium speed until well combined, about 2-3 minutes.
Generously coat a baking sheet with olive oil and place your dough on it. Using your hands; work from the middle and spread/flatten the dough out to the edge, making a crust at the edge.
Put the pan in the oven on the middle rack to pre-bake for 10-12 minutes, or until it begins to look dry. Cracks may appear, but that's normal.
Remove from oven and spread with pizza sauce, desired toppings and cheese. Put back in oven on the bottom rack for another 20-25 minutes, checking every so often until the crust edge looks golden brown and the bottom is browned nicely. If the bottom starts to brown too much move to the middle rack until the toppings are warm and bubbly.
Cut and serve hot.
* Brown rice flour, quinoa flour, or other flour can be substituted for the sorghum. * Potato starch/flour can be substituted for tapioca, or use store-bought all-purpose GF blend. * When spreading the dough, dust your fingers with rice flour as it is sticky. * I like to add 1/4 cup grated Parmesan, 1-2 tablespoons of onion powder, and a generous tablespoon of crushed oregano to mine for extra flavour. Adapted from a recipe found on http://minimalistbaker.com Have a “Super, Natural” Day! Kevin