Ingredients

• 1 cup Millet Flour 120 g
• ¼ cup Psyllium Fiber Powder 48 g
• ½ cup Sorghum Flour 68 g
• ½ cup + 2 Tbsp Brown Rice Flour 100 g
• 2 tsp Active Dry Yeast
• 1 cup Millet Starter 275 g
• 1 Tbsp Honey or Sugar
• 2 ½ cups Water (75°F) 20 oz
• ¼ cup Egg Whites or Gluten Free Egg Replacer prepared for 1 Egg
• 2 tsp Salt
• 2 tsp Baking Powder
• 1-2 Tbsp Dried Herbs (Herbs de Provence, Basil, Oregano, Rosemary) optional

• ¼ cup Warm Water 2 oz
• 1 Tbsp Olive Oil (can add more for extra flavor)
• 1 tsp Sea Salt (plus extra to sprinkle on before baking)
• Pepper to taste

• Sliced Onion
• Minced Garlic
• Fresh or Sundried Tomatoes
• Fresh or Dried Herbs

Instructions

1. Whisk millet flour, psyllium fiber, sorghum, brown rice flour and yeast in the bowl of a stand mixer. Make sure it’s thoroughly mixed before adding wet ingredients. Add starter mixture.
2. Add dough hook to mixer and add honey on low speed. Slowly pour warm water into the flour mixture and then the egg whites. Dough will be sticky, but not wet or dry. Knead on medium speed in mixer for 5 minutes. Allow to rest 10-15 minutes in the mixer.
3. Add salt, baking powder and herbs. Knead again for a few minutes, making sure the mixture is well blended.
4. Line a 13 x 9 x 2-inch baking pan with parchment paper. Liberally drizzle with olive oil. Place the dough in the pan. With warm wet hands, form the dough to fit in the pan, pressing your fingers in the dough to make holes.
5. Mix the ¼ cup warm water, olive oil and 1 tsp salt. Pour water mixture over the dough and cover with a towel. Place in a warm place to proof until doubled in size, 1-2 hours depending on how warm it is.
6. Once doubled, preheat oven to 400°F. If adding toppings, do so now and season with a little extra salt and pepper. When the oven is preheated, bake for 40-50 minutes, or until golden brown.