Gluten Free Vegan Pizza Base
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch (I substituted with arrowroot flour)
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar - for proofing the yeast
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
Egg replacer for two eggs (as per packet instructions)
1/4 teaspoon light tasting rice vinegar
Grease two 12-inch pizza pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside. (I actually roll out the dough onto wax paper and then flip onto heated pizza stone).
In a large mixing bowl, whisk together the GF flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast and water to the dry ingredients. Add the oil, egg replacers and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to.
The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Divide the dough in half. Scoop each half onto the center of a prepared pizza pan.
Rollout dough to flatten to create a thin, even pizza shell, with slightly raised edges, which can be created with your fingers.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF/200ºC.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven.
Brush the pizza shell with extra virgin olive oil.
I make pizza sauce by mixing tomato paste, Italian herbs, crushed garlic and a squeeze of ketchup.
Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc).
Bake for 15-20 minutes or until your toppings are cooked/melted.