Guiltess Gluten Free Pizza
1 cup tapioca flour
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup sorghum flour
1/2 cup white rice flour
2 tsp. xantham gum
1 tsp. sea salt
2 egg whites
2 tsp. apple cider vinegar
3 Tbsp. grapeseed oil
2 Tbsp. honey
1 packet active dry yeast (substitute: 1 Tbsp. baking powder)
1 cup warm milk 110-115 degrees F (water or any non-dairy alternative will work fine; I used TJ's new organic whole grain drink)
cornmeal for sprinkling on top
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the dry ingredients until completely mixed. Set aside.
- Pour the milk into a small pan on the stove and gently heat. If you don't have a thermometer (I don't), heat the milk until it feels slightly warm on your fingertip. Turn off the heat and pour the yeast into the milk. Stir with a fork.
- In a second large bowl, whisk the egg whites until frothy. Add the rest of the wet ingredients, continuing to whisk.
- Whisk the milk and yeast into the wet ingredients. Pour that into the dry ingredients.
- Stir it all together until completely mixed. At this point, you'll have a ball of dough. You can either make one large pizza or smaller individual pizzas.
- Spray a cookie sheet with oil and sprinkle with cornmeal (rice flour will work fine too). Roll your dough out thin on the sheet. You'll need to sprinkle it with more cornmeal on top to keep it from sticking to the rolling pin. I liked the crust best when it was rolled out very thin, almost like pie crust.
- Place the cookie sheet with the dough in a warm spot (like on top of the oven) for 10 minutes.
- Bake the crust for 10 minutes.
- Take out and top with your favorite pizza toppings (sauce, cheese, etc.) and place back in the oven for another 20 minutes.
Find the original recipe at The Daily Dietribe.