I had problems with wetness while mixing and stickiness after rolling trying to get it off the rolling surface onto the pizza board and again off the board and onto the pizza stone in the oven. It looked and tasted yummy enough to try again though....otherwise, I would be sticking to the occasional English Muffin Pizza. ;)
My surface area for rolling was too small, in hindsight, I should have divided the dough into 2 pizzas....or used less liquid? I ended up adding a LOT of extra flour correcting the original wetness. As it was, the dough when cooked was THICK, too much bread for my liking. It held together very well though...only breaking where I ripped it trying to transport.
I don't know about you, but I try to avoid gums....guar gum, locust bean gum, xanthum gum. Quite honestly, my digestive system can handle wheat on occasion BETTER than the gums. The gums aren't just in gluten free baking products/flours, but in dairy, coconut and other products you wouldn't think needed "gluing."
Ingredients
2 tsp yeast
1 cup warm milk
1 egg
2 cups rice flour
2 tsp cane sugar
2 tsp gelatin
1 tsp sea salt
2 TBS coconut oil
2 tsp cream of tartar
1 tsp baking soda
(Added to correct too wet dough)
1/2 cup corn masa, white or blue
1/4 cup arrowroot or tapioca flour/starch
2 tsp coconut flour (optional)
Mix yeast into warm milk first in a separate container. Add egg to mixer or food processor and whip. Add other ingredients in order a little at a time, blending as you go.
Flour your rolling area well, I used additional corn masa flour. My dough stuck where I missed a few spots. This amount of dough will make a very large pizza or 2 smaller pizzas, so adjust accordingly. ;) Roll in thin as the dough will double, at least, in thickness. Based on my experience, I would flour the paddle as well.
Cook crust for 10 minutes at 425* F.
Add desired toppings and bake for an additional 15 minutes or so.
The pizza pictured above is a freshly shredded Mozzarella/Parmesan blend with dried basil and red pepper flakes. We let is sit for about 15 minutes on a cookie rack before cutting.
