Wow - awesome! I used a mixture of flours: the first cup, I used brown rice flour. The for the second cup, into a measuring cup, I put in about 1/2 c millet flour, 1/4ish cup of sorghum flour, heaping tablespoon of potato starch and heaping tablespoon of corn starch, then filled the rest of the 1 cup measure with brown rice flour. I was concerned with the texture - it reminded me of cake batter or brownie batter, but I used a scraper and spread it across the pan and it worked wonderfully! I did let the dough sit for about 20 minutes before I put it in the oven. Thanks for posting this recipe!!
Very simple and very tasty. Thanks for posting!
I was really worried when this was mixing up in the bread machine and was completely liquid, but after the hour it spent in there, it was a bit firmer (close to the consistency of gluten free pizza dough, which is always more like muffin batter that you spread out with your fingers than regular pizza dough that you can stretch out). And it did puff up as baking. But I am not leaving stars because the one thing I did differently may have adversely affected the outcome. I only parbaked the crust 10 minutes in step 3. This is how I prepared my last gluten free pizza dough (Arrowhead Mills boxed, which came out excellent). The edges were pretty good, but a lot of the middle wasn't done. It could be that 10 minute difference was what caused that.
I just made gluten free pizza base, but did it my own way, still need to see if it works, maybe i should have used this recipe. I used cold water, not hot :-O
Not bad considering the ingredient constraints! It puffed up in the oven then deflated as I added the toppings. I will be sharing this recipe with my food-allergic relatives. Thanks for posting this recipe!