Ingredients

• ¼ cup Warm Water (59 mL)
• 2 tsp Active Dry Yeast (7 g)
• 2 Tbsp Honey or Sugar (15 mL)
• 2 Tbsp Gluten Free Egg Replacer prepared according to package directions, or 2 whole Eggs (20 g)
• 1 ¼ cups Millet Flour (150 g)
• ¼ cup Brown Rice Flour (40 g)
• 1 ½ tsp Xanthan Gum (5 g)
• 1 tsp Baking Powder (4 g)
• ½ tsp Salt
• 2 Tbsp Olive Oil (30 mL)
• Water, up to ¼ cup as needed
• Cornmeal for dusting pan

Instructions

1. Combine water, yeast and honey and allow to sit for 5 minutes, until active and bubbly. While waiting, prepare the egg replacer according to package directions.
2. In a large bowl of a standing mixer, combine flours, xanthan gum, baking powder and salt. Whisk to combine. Next add prepared egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time. Knead in mixer for 5 minutes.
3. Place dough in an oiled bowl and cover with a towel. If you want to bake your pizzas later, place dough in the fridge for a slow rise. If you are baking sooner, either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1–2 hours depending on how warm your area is. The oven only takes about an hour.
4. When ready to bake, preheat your oven to 450°F. Line a baking sheet with parchment paper lightly dusted with cornmeal. Divide the dough into 2 equal pieces. Roll into a ball, then flatten the dough with wet hands into the shape you desire. Bake in preheated oven for 5 minutes. Top as you like and bake for an additional 10–15 minutes, or until cheese is browned and bubbly and your crust is golden brown.