Ingredients
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135 g brown rice flour
30 g sorghum flour
45 g tapioca starch
60 g potato starch
8 g guar gum
2 tablespoons sugar
1/2 teaspoon sea salt
8 g yeast
1 teaspoon cider vinegar
2 tablespoons olive oil
250 g water
Preparation
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Pre-heat oven.
measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy.
combine flours, starches, guar gum, and salt. (dry mix).
beat eggs, add cider vinegar, oil, and remaining 200 g water.
add yeast, and then add dry mix.
beat well for about 2 minute.
grease pan (i like to use butter on a stone).
dough will be more like batter in consistency.
use hands to spread, sprinkling flour ontop of dough to prevent sticking.
thinner crust will result in crispier crust.
Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a \"soggy\" crust in final product.
once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!
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