Pizza Crust (Dairy, Egg, Gluten and Sugar Free)

This is a thin crust pizza dough recipe that makes two large pizzas.  This dough can be made ahead of time and frozen for up to four weeks.

Ingredients

• 1 1/3 cup rice flour
• 1/2 cup teff flour
• 1/2 cup chickpea or sorghum flour
• 2/3 cup potato starch (not flour)
• 1/2 cup tapioca flour
• 1 teaspoon guar gum or xanthan gum
• 1 1/2 tablespoon instant or bread machine yeast
• 1 teaspoon sea salt
• 2 cups warm water
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar

Directions

1. Preheat oven to 400F and grease pizza stones/trays or use parchment paper.
2. In a large mixing bowl combine all dry ingredients.
3. In a small bowl mix water, vinegar and oil.
4. Gently add wet ingredients to the large bowl and mix on medium high for 4-5 minutes.
5. Transfer dough to prepared stones/tray.  This dough will be thin and not suitable for rolling.  Simply spread our evenly to the edges.
6. Bake for 12 minutes or until partially baked.

We enjoy our pizza with spinach, mushrooms, peppers, zucchini, goat feta and home made tomato sauce, (blend tomatoes, fresh herbs like basil or parsley and garlic.)