Gluten-Free Pizza Dough

Makes a 2-pound dough

1 teaspoon active dry yeast
2 teaspoons granulated sugar
1¼ cups water, 105°F to 110°F
¼ cup olive oil
1 cup brown rice flour
1 cup white rice flour
½ cup arrowroot flour
⅓ cup ground flax seeds
⅓ cup quinoa flour
¼ cup tapioca flour
3 tablespoons psyllium husk powder
2½ teaspoons baking powder
2 teaspoons kosher salt
Olive oil, for brushing dough
Desired pizza toppings

Nutritional information per serving (based on 12 servings): Calories 198 (30% from fat) • carb. 32g • pro. 3g • fat 7g • sat. fat 1g • Col. 0mg • sod. 484mg • calc. 21mg • fiber 3g

Vegetarian • Gluten Free

1. In a liquid measuring cup, dissolve a teaspoon of yeast with 2 teaspoons sugar into 1¼ cups warm water. Let stand until foamy. Once foamy, add ¼ cup olive oil.
2. Insert Dough Blade. Add a cup each brown rice flour and white rice flour, ½ cup arrowroot flour, ⅓ cup each ground flax seeds and quinoa flour, ¼ cup tapioca flour, 3 tablespoons psyllium husk powder, 2½ teaspoons baking powder and 2 teaspoons salt into the work bowl.
3. Secure the Cooking Lid. The processor is set to sift for 15 seconds on Speed 6.
4. With machine running on Speed 10, add the liquid yeast mixture through the Steam Vent. Process until a dough ball forms.
5. Continue processing on Speed 10 for 30 seconds to knead.
6. Gather and shape into a smooth ball. Remove Dough Blade and put dough back into work bowl. Secure the Cooking Lid with Steam Cap in place. The cooking time is set to proof for 30 minutes at 85°F.
7. Punch down and shape and roll into desired pizza size, either two, 10-inch rounds or four, 6-inch rounds. You can refrigerate any extra dough overnight, or freeze it for up to one month.
8. To bake: Preheat oven to 400°F. Brush the outer edge of the dough with ¼ cup olive oil.
9. Bake for 10 minutes or until the dough is just starting to get firm at the edges but shows little to no color. Remove dough and then top as desired.
10. Bake until edges are browned and toppings are hot, an additional 10 minutes.