Makes one large pizza or two small pizza crusts.
Keeps fresh in fridge for up to 3 days or in freezer for 3 months.
To bake:
pre-heat oven to 450F
Roll dough onto a lightly greased baking stone or pizza pan to desired thickness. You can also sprinkle baking pan with 1 tbsp of gluten free corn meal for added crust texture.
Top with toppings and bake 10 minutes at 450F, reduce to 400 and bake 7-10 minutes until desired doneness is reached.
For baking stone: For extra rise and chew, pre-heat baking stone in oven. Roll dough out on parchment paper and add toppings. Using a pizza peel transfer the parchment lined pizza to the hot stone. After 10 minutes, lift pizza and remove parchment so dough is directly on the stone and bake additional 7 minutes or until desired doneness is achieved.
Ingredients
Well water, rice flour, whole grain brown rice flour, corn flour, tapioca starch, cornstarch, sourdough starter millet/sorghum, olive oil, yeast, sea salt, plant fibre (methylcellulose), guar gum, xanthan gum
Made with organic and verified non-GMO ingredients
Culinary Tips
Note: if you like a thick crust I recommend you bake this in a pre-heated cast iron frying pan. Press dough out on parchment paper to 2" wider than baking pan. Carefully remove hot pan from oven and using the parchment paper, flip the dough into the hot pan. Sauce and top with your favourite toppings and bake as per above. Adding a few extra minutes for the thicker crust.