Gluten-Free Pizza Dough

1 pound of dough

½ cup brown rice flour
½ cup white rice flour
¼ cup arrowroot starch
3 tablespoons quinoa flour
2 tablespoons ground flax seeds
2 tablespoons tapioca flour
1½ tablespoons psyllium husk powder
½ teaspoon instant yeast
1 teaspoon granulated sugar
1¼ teaspoons baking powder
1 teaspoon kosher salt
1 cup water
2 tablespoons olive oil, for brushing

Nutritional information per serving:
Calories 98 (29% from fat) • carb. 16g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 242mg • calc. 11mg • fiber 2g

1. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the
dry ingredients. Process for 20 seconds to sift.
2. While the unit is running, gradually add the water through the feed tube. Process until a dough
ball forms. Continue processing for 30 seconds to knead.
3. Gather and shape into a smooth ball. Transfer to a clean bowl, cover, and let rise for 30 minutes
before shaping and baking.
4. To bake, preheat the oven to 400°F. Shape the dough as directed by the recipe you’re using.
Brush the outer edge of the dough with the olive oil. Bake for 10 minutes, or until the dough is
just starting to get firm at the edges but shows little to no color. Remove the dough and then top as desired. Return to the oven and then bake until the edge is brown and the toppings are
hot, 10 more minutes.
5. Refrigerate any extra dough overnight, or freeze for up to 1 month.