Gluten-Free Pizza Dough

¾         cup tapioca flour

¾         cup white rice flour, plus additional for dusting and rolling

1⁄3         cup quinoa flour

1⁄3         cup arrowroot flour

1          teaspoon xanthan gum

1          teaspoon kosher salt

2          teaspoons granulated sugar

½         cup rice milk

¼         cup water

2          tablespoons extra virgin olive oil

Extra rice flour for dusting and rolling

Nutritional information per serving (based on 12 servings total for 2 crusts):  Calories 114 (22% from fat) · • carb. 22g • pro. 9g • fat 3g • sat. fat 0g • chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g

1. Put the flours, xanthan gum, salt and sugar into the bowl of a Cuisinart® Stand Mixer fitted with the dough hook. Mix on speed 3 to combine. Stir the rice milk, water and olive oil together in a liquid measuring cup.

2. With the stand mixer running on speed 3, slowly add the liquid ingredients. Once a dough ball is formed, knead the dough for about 1 to 2 minutes between speeds 4 and 5. Should dough seem dry, add 1 tablespoon of additional water to the bowl at a time while mixing until the dough ball is able to clean the sides of the bowl. Be sure the water is fully incorporated before adding the next tablespoon (alternatively, should the dough be too sticky, add white rice flour 1 tablespoon at a time until dough reaches a smooth consistency).

3. When ready to roll, dust a large surface with rice flour. Divide the dough into 2 equal pieces. Roll dough out into about a 10-inch circle.

4. Liberally dust a pizza peel with or the bottom of a sheet tray with rice flour. Transfer pizza dough to well-floured surface and add desired pizza toppings before baking.