1 ¾ c. brown rice flour (can use white)
¾ c. sorghum flour
2 ½ c. tapioca starch
¾ c. dry milk powder
1 Tb. xanthan gum
1 ¼ tsp. salt
1 ¼ Tb. sugar
1 ½ Tb. instant yeast
1/3 c. oil
5 egg whites (room temp. can warm up eggs under hot water)
1 ¾ c. warm water (105-115 degrees; reserve some)
Note: I use instant yeast which can be mixed right in with the dry ingredients. You can buy block packages of it or buy the jars of bread machine yeast. If you don’t have instant yeast, you will have to add the sugar and yeast to the water, but reserve ¼ c. water because you may not use it all.
Combine dry ingredients in mixing bowl. Add oil and egg whites and mix on low speed. Add the water until dough is thin but not watery. Let it mix a while before deciding to add more. Mix on high speed about 3 minutes. I turn my oven on to warm up for this amount of time. Divide the dough into the pans putting a little more in the rectangular one. Using a baggie sprayed with non-stick cooking spray, pat the dough out to the edges. Let rise about 20 minutes. I put it in the warm oven for 8-10 minutes, remove it to the stove top and let the oven preheat.
Make sure the oven racks have some space between them. I have six rack settings and put mine on 2 and 5. Bake at 400 degrees for 10 minutes. I usually switch them half way through. Remove from oven, brush a little olive oil over the surface and edges and sprinkle with grated Parmesan cheese. These two steps help keep the sauce from soaking into the crust. Add pizza sauce, cheese and toppings. Bake about 15 minutes more. This second bake does best one at a time, or add the second one half way through the time for the first one. Because I use stoneware, I put them on the lower rack.
You can use store bought pizza sauce or try this recipe. My family prefers this one.
Combine the following ingredients:
16 oz. tomato sauce
2 tsp. Italian seasoning
1 Tb. sugar
1/8 tsp. garlic powder
Recipe from www.glutenfreehomemaker.com