An original recipe by Lauren of Celiac Teen
2 tsp instant yeast
1 cup millet flour (5.50 oz)
3/4 cup brown rice flour (4.30 oz)
1/2 cup tapioca starch/flour (2.30 oz)
1/2 cup sweet rice flour (2.60 oz)
1 tsp salt
1 3/4 tsp xanthan gum
2 tbsp olive oil
1 cup + however much you need of hot waterSteps
Whisk together yeast, flours, salt and xanthan gum. Slowly stir in the olive oil and 1 cup of the warm water, until it comes together. If it’s still dry, add in more water, 1 tbsp at a time, until the dough does not crumble apart. Knead for a moment or two until you form a ball that is smooth and has a bit of give to it (see picture if needed).
Place the ball of dough in an oiled bowl, turning to make sure that it is covered completely in the oil. Place a warm damp towel over the bowl and let rise in a warm area for 1 hour or so (the microwave, turned off, works well for this). It will not double in size, but it will rise.
Preheat oven to 425 degrees Fahrenheit (and a barbeque to ~450, if using).
On a parchment paper or silpat-lined baking sheet, pat half of your dough into your desired pizza shape (I did rectangles, as they were simpler). Bake for 5 minutes and remove from oven. At this point you can either top with your favourite toppings and bake for 12 to 14 minutes, or let cool. Then when you’re ready to bake, top with your favourite toppings and bake for 12 to 14 minutes.
Alternately, you can bake for 5 minutes and remove from the oven. Then, either top right away and grill, with the top closed for 8 to 9 minutes, until the bottom is crispy and the cheese is bubbling. If you are not grilling right away, then let the pizza shell cool, and when you’re ready to bake, grill with the top closed for 8 to 9 minutes.
Let rest for a few minutes, and Enjoy!