INGREDIENTS:
1/4 Cup White Rice flour
1/4 Cup Tapioca flour
1/4 Cup Cornstarch
1 Tbsp Potato flour
1/2 Cup Corn flour
1/3 Cup Garbonzo Bean flour
3Tbsp Millet flour
3 Tbsp Teff flour
2 Tsp Xanthum gum
2 Tsp Baking powder
1 Tsp sugar
1/4 Tsp Salt
1/4 Tsp Italian Seasoning
2 Tbsp Olive Oil
1.5 Cups Perrier Water (or other sparkling water)

DIRECTIONS:
Combine the dry ingredients and mix well.  Add the wet ingredients and stir together.  Dough is quite sticky.  Spread dough in greased pizza pan.  Use spoon dipped in oil to spread dough – be sure to spread the dough thin, as the crust tastes better thin.

Bake at 425F for 20 minutes.  Yields 2 medium pizza crusts.

Remove from oven and add sauce and toppings.  Bake for additional 15 minutes or until toppings are ready.

ALLERGEN INFORMATION: Egg Free, Gluten Free, Yeast Free

*I have tried SO many pizza recipes and this one is my favorite!  It’s so easy to make.  Don’t let the number of flours used deter you from trying this recipe – it’s definitely worth it!  If you don’t have the ones I’ve listed – substitute it with something else or simply increase the quantity of the flours you do have to ensure you have 2 Cups of gluten free flour.