Gluten Free Pizza Crust
2 tsp. raw honey
1 cup warm water
1 Tbsp. instant yeast
3/4 cup brown rice flour
1/3 cup sorghum flour
2/3 cup millet flour*
1/2 cup almond flour
3/4 cup arrowroot powder
1 tsp. sea salt
1/4 cup coconut oil, softened
1 tsp. raw apple cider vinegar
Preheat the oven to 400° Prepare a baking sheet or pizza stone by covering with a sheet of parchment paper.
In a glass bowl proof the yeast by mixing together the honey, warm water and yeast. Allow to bubble.
In a mixing bowl combine all the dry ingredients together. Cut in the coconut oil until mixture is crumbly.
In another bowl whisk the eggs, apple cider vinegar and yeast mixture together.
Combine wet ingredients to dry ingredients.
Using an electric mixer, with kneading hook attachments, mix until everything is well combined. Dough will be super sticky.
Spread onto prepared pan using another piece of parchment paper to cover the dough and a rolling pin to spread it out.
Let dough rise for about 30 minutes then bake for 15 minutes or until top and edges begin to brown. (Crust will look all cracked, like the photo above)
Allow to cool for about 15 minutes while you prepare the pizza sauce.
Assemble with sauce and toppings and enjoy!
*Use whole millet and grind in a coffee grinder to make millet flour, or substitute with brown rice flour.