GF Pizza Dough
½ c Sorghum flour
½ c Rice flour (I used white, but you could use brown)
½ c Tapioca Starch (you could use corn starch)
½ c Potato Starch (you could use cornstarch if you didn’t sub the tapioca)
1 ½ tsp xanthan gum
1 ½ tsp salt
2 TBSP sugar
1 TBSP Italian seasoning
4 tsp bread machine, instant yeast
¾ c warm (110-ish) water
1 TBSP minced garlic
1/3 c. olive oil
Mix warm water and yeast in a small bowl, set aside.
Whisk all dry ingredients together in a medium sized bowl.
Add olive oil and garlic to the yeast mixture and stir to combine. Add wet ingredients to dry ingredients and mix with a whisk until it gets doughy, then switch to a large spoon. Add garlic and knead with your hands. (This dough feels the closest to real, gluten-y dough that I have found, but shouldn’t stick due to the oil). If the dough is dry, add up to ¼ of a cup of additional water until it feels dough-y but not sticky.
Turn your oven on for a couple of minutes just to warm it slightly and pop the bowl of dough in the oven (after you turn it off…we’re just letting it rise, not cooking it!) Allow to rise for at least an hour, but 3-4 is better.
Take the dough out of the bowl and split it into 2 balls. Knead briefly and then roll out using 2 pieces of parchment paper. It should be relatively thin.
Bake at 450 for 8-10 minutes, or until the dough is cooked but not browned. (After this step, you can now freeze these crusts for EASY future use.) Remove crusts, add toppings of choice and return to a 375 oven for approximately 10 minutes, or until cheese is melted and toppings are warm.