- 1 c. warm water, 100-110F
- 2 1/2 tsp. active dry yeast (I like the SAF brand)*
- 1–2 tsp. maple syrup
- 1/2 c. brown rice flour (70g)
- scant 1/2 c. teff flour (55g)
- 1/4 c. millet flour (25g)
- 1/4 c. raw buckwheat flour (30g)
- 1/3 c. quinoa flour (35g)
- 1 tsp. Real Salt
- 1/2 tsp. psyllium husk
- 1 tsp. baking powder
- 2 Tbs. extra virgin olive oil
- Heat the water (or use warm tap water). You know it’s about 100F if it feels warmer than your body temp, but not at all painful to leave your finger in for more than 5-10 seconds.
- Combine the warm water, yeast, and maple syrup in the measuring cup and allow to “proof” for 5-10 minutes. (That means you should see bubbles.)
- In a large mixing bowl or stand mixer, whisk all the flours and dry ingredients together.
- Pour the bubbly yeast mixture and the in and stir or mix on low until uniform. The dough-batter, as is the norm for gluten-free pizza dough, will be more like tile grout or too-thick pancake batter than dough.
- Allow to rise for 1 hour.
- After 40 minutes of the rise time, preheat the oven to 425F with a baking stone IN.
- Grease the stone with your favorite fat and use a spatula to spread the dough-batter as thinly as possible. Use water on the spatula to help prevent sticking; this recipe is VERY sticky and a bit hard to work with (not kid-friendly, unfortunately, although the mixing would be a great kid-job).
- Bake 15 minutes until just browning on the edges.
- Top with desired toppings, then bake another 8-12 minutes until cheese is browned OR bake 8 minutes, then broil the toppings on high 2-3 minutes to brown the cheese.
- The yeast is just over one packet; I’m sure a packet would be fine if that’s what you have.