This recipe makes enough for two 12-inch pizzas, or one large pizza.
1 cup tapioca starch
1 cups millet flour
1 cup quinoa flour
2 Tbs guar gum
1 tsp salt
1 drop rosemary essential oil* (optional)
5 tsp instant dry active yeast
1 1/3 cups warm water
2 Tbs olive oil
1 Tbs honey or agave
1 tsp apple cider vinegar
Preheat oven to 450.
In a mixer, combine the flour blend of tapioca starch, quinoa, and millet flour, guar gum, and salt. Blend well.
Add the yeast and blend.
In a small bowl, combine the water, oil, rosemary essential oil (optional), honey (or agave) and vinegar, then add to the dry ingredients.
Mix at medium-high speed for 3-5 minutes, until the dough thickens.
Scoop half of the dough onto a lightly oiled sheet of parchment paper and cover with lightly oiled plastic wrap.
Use fingertips and palms to press into a 12-inch circle. Use fingertips to create a rim around the dough.
Drizzle a little bit of oil over the surface and add the sauce and toppings you want to your pizza. Repeat with remaining dough and ingredients.
Slide each pizza (with parchment paper) onto baking sheets and set it at the lowest rack of pre-heated oven. Bake 20-24 minutes depending on the thickness. The bottom of crust will be brown when done.
*Be sure to use a high quality consumable essential oil, dry herbs can be used as a replacement.