Things You'll Need:
- 1 cup white rice flour
- 1 cup tapioca flour
- rapid rise yeast
- 1 tsp. guar gum
- 3/4 potato starch
- 1/4 cup sorghum or quinoa flour
- 2 eggs
- dash of sea salt
- 1 1/4 cups very warm water
- 1 tbs. sugar
- 1/8 cup olive oil
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Step 1
Pour warm water into a small bowl. Add yeast, sugar, and salt. Stir, then let set for 5 minutes. Don't use hot water, because it can kill the yeast.
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Step 2
Mix the dry flours and guar gum in a large bowl with a whisk. Add the 2 eggs, oil, and yeast mixture. Stir well. The dough will be sticky and soft. Add extra rice flour, mixing until you can make a ball. It will still be slightly sticky. Coat the dough ball with olive oil, and put the dough into a large bowl. Cover dough with a damp towel. Let the dough rise in a warm place for approximately 45 minutes.
Preheat oven to 450 degrees. -
Step 3
When the dough has risen, divide it into two halves. Using a gluten free cooking spray, grease two round pizza pans. Pat the dough into each pan, using olive oil on hands to help keep the dough from sticking to your hands. Bake the dough without toppings for 8-10 minutes. Remove from oven, and put your favorite sauce, cheese and toppings on the crust. If you are corn free, don't use pre-shredded cheeses. Also check the ingredients of your sauce. I slice my own mozzarella cheese, and use grated parmesan that has no corn additives.
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Step 4
Bake pizzas for 15 minutes. I put mine on two separate oven racks, and switch them after the first 8 minutes. Remove and cool.
