• 3/4 cups tapioca / arrowroot starch
• 3/4 cups quinoa flour
• 1/2 cup sweet sorghum flour
• 1 tsp guar gum
• 1 1/2 teaspoons baking powder
• 1 tablespoon coconut sugar
• 1/2 teaspoon fine sea salt
• 1/2 packet active dry yeast (gluten-free)
• 3/4 cups warm water (110 – 115 degrees F)
• 1 tablespoon raw honey
• 1/8 cup olive oil
• 1 free range organic egg, beaten
• 1/8 teaspoon rice vinegar / apple cider vinegar
• Gluten-free cornmeal, for sprinkling
Spray a 12” pizza pan with olive oil and sprinkle with cornmeal. Set aside while you prepare the dough.
In a medium bowl, whisk together all the dry ingredients and set aside.
Proof the yeast by first combining the honey and warm water. Mix until the honey is fully dissolved. Add the yeast, give it a gentle mix, and let it rest for about 5 minutes in a nice warm spot. You’ll know that the yeast is ready when it’s all puffy and slightly bubbly.
Add the yeast and water, oil, egg and vinegar to the dry ingredients and mix together with a wooden spoon. The dough will be sticky and a bit more moist than typical pizza dough.
With wet hands, scoop the dough out of the bowl and roll it into a large bowl. Place it between two pieces of parchment paper and roll it to be 1/8” thick. Carefully transfer the dough to the greased pan and fold the edges over to create a little edge.
Set the pizza shell in a warm place to rise for about 15 minutes.
While the crust is rising, preheat the oven to 400 degrees F. When the oven is warm, bake the pizza shell for about 20 minutes. After 10 minutes, take the crust out and brush with olive oil. Place back in the oven and bake for another 10 minutes, until it’s slightly crispy and golden brown.
Cover with your toppings of choice and broil for 3 – 5 minutes.
Our toppings of choice were:
• Crimini Mushrooms
• Cashew Ricotta Cheese