This recipe comes form Mike Eberhart, the author of the popular cookbook, “Gluten-Free & Wheat-Free Gourmet Desserts.”
Yield: dough for two 12 inch round pizzas.
- 1¼ Cups Cornstarch
- ¾ Cup Millet Flour
- 2 Cups White Rice Flour
- ¼ Cup Teff Flour
- 1½ Tablespoons Xanthan Gum
- 1½ Teaspoons Salt
- ¼ Teaspoon Dried Oregano
- ¼ Teaspoon Garlic Powder
- 1 Package Active Dry Yeast
- 1 Teaspoon Apple Cider Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Honey
- 1/3 Cup Vegetable Oil
- 2 Eggs
- 1 Egg White
- 1¾ Cups Warm Water (110-115°)
Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.
Coat your pizza pans with cooking spray. Dough will be a bit difficult to work with (sticky). Work the dough out as best as possible with a spatula. I then spray surface of pizza dough with cooking spray (very light coating). Finish spreading the pizza dough out with hands – if still to sticky, try using a small piece of parchment paper or wax paper sprayed with cooking spray to help spread the dough. Form the dough around the edge of the pizza thicker than the inner region in order to create a nice edge/crust.
Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes.
Preheat oven to 375° and pre-bake crusts for 20 minutes.
Remove pizza crusts from oven. Increase oven temperature to 400°.
Add pizza sauce, cheese and any other desired toppings to the pizza crusts and then place back in oven for an additional 20 minutes (note: if using sausage or other raw meat, it should be precooked before adding to pizza).