Pizza & Pretzel Dough

125g tapioca starch
125g millet flour
125g sweet brown rice flour
125g combo of corn starch & potato starch (I use about 56g corn/ 69g potato)
4 tsp. xanthum gum

1/2 Tbsp. yeast
3/4 tsp. raw agave
1 tsp. salt
2 cups warm water (not steaming hot, but not just luke-warm)

brown rice flour (for spreading & shaping)

In mixer bowl (or large mixing bowl if by hand), add yeast, agave, salt and warm water. Stir to combine and then let it sit for a few minutes to allow it to do its magic!

Whisk together the measured flours, starches, and xanthum gum.  Using your mixer (or hand power) add flour mixture to the yeast mixture one cup at a time, making sure to scrape down the sides to allow everything to play a part in the goodness. 

When all is combined, the dough will come out as a cake-like consistency.

Now place a clean dish towel over your mixer to cover the dough. Allow to rise anywhere from 20-60 minutes. 

(To quicken the process: fill a large mixing bowl with bowling hot water, cover it with a sturdy cooling rack, and place mixing bowl with covered dough on top of them all.  Can you picture it?  This will give your dough a warm place to get things moving.)

Preheat oven to 425 degrees.  Cover working space with brown rice flour. Place dough on this space and sprinkle with enough brown rice flour to allow dough to become a loose shape when gathered together, not just a sticky blob! Divide dough to fit your desired greased pizza pans. (Experiment to find your favorite thickness. We prefer a thicker, more hand-tossed crust ourselves!)

Now, with a wet hand, press the dough to allow for a slight raised crust. Fork your dough to allow for aeration.

Prebake dough for 3-4 minutes; this will give you a firmer form to cover with your favorite sauces and toppings:)

Finish baking in oven 7 minutes on the bottom rack, and 7 minutes middle/top rack.
Cut and enjoy!