1/2 cup potato starch
1/2 cup tapioca starch
3/4 cup almond meal (I use my leftovers from making almond milk)
1 cup sorghum flour
1/2 cup icing sugar
3 teaspoons yeast
4 teaspoons xanthan gum
6 tablespoons parmesan cheese
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Water (all liquid ingredients together should be 3.5 cups)
(1) Mix all dry ingredients together. Mix well.
(2) Mix all wet ingredients together. Mix well.
(3) Throw all into the mixer till you get the following consistency.
Note the strands of gluten like dough. Don't hesitate to add more water to get this consistency.
You have the right consistency when the dough hangs off the dough hook like so. See those gluten-like strands?
(4) Line a tart pan with oiled parchment paper. Oil a separate piece of cling wrap.
(5) Divide the dough into 4 parts and place onto 4 separate pieces of parchment paper (cut to fit the tart pan plus some).
(6) Lay the cling wrap over the dough and press with your fingers into the round shape of the tart pan. Gluten free dough is wet and sticky. It will stick to the rolling pin. Hence don't roll. Press it out using a piece of oiled cling wrap.
(7) Let rise for 2 hours or double in volume.
Round shaped dough pressed in a tart pan and then removed.
(8) Pre-heat a pizza stone in an oven of 150 C, for 20 minutes.
(9) Gently lift 4 corners of the round dough flat dough and lay gently onto the hot pizza stone.
(10) Bake at 150 C for 20 minutes.
(11) The pizza crust is ready for your pizza toppings. Gluten free doughs are fragile and collapse easily. If you do not pre-bake the dough, it will never rise because the weight of the pizza toppings will prevent rising.
(12) Gluten free doughs are fragile and wet. They need longer cooking times at lower temperatures to cook through.
If you get the consistency right, the dough can be made into an artisanal loaf with big holes and a fluffy crumb.