3/4 cup gluten free flour (my blend)
3/4 cup tapioca flour
2 tbsp dry buttermilk powder
1 tsp agar agar
1 tsp salt
2 tsp guar gum
2 1/4 tsp yeast (1 pkg)
1 tsp sugar
2 tsp olive oil
1 1/2 tsp cider vinegar
1/2 cup water warmed to 120 degrees
1 -2 tbsp sorghum flour
1/2 tsp baking powder (corn free)
Mix in seperate bowl gluten free flour mix, tapioca flour, buttermilk, agar , guar, baking powder and salt. Drizzle in olive oil and cider vinegar to flour mixture.
Allow mixture to sit in warm place to rise 10-15 minutes.
Grease pizza pan (I use a cast iron skillet) and dust with sorghum flour and a pinch of salt sprinkled over pan. Coat your hands in olive oil before pressing dough into pan. Cook for 12 minutes. Add toppings and cook for 12 more minutes.
Pizza below is made with my pesto recipe, my crust recipe, hormel turkey pepperoni, large slices of red onions, cornstarch free feta cheese and corn free mozzarella. It’s great with grilled chicken too!