I experimented with this recipe at home and found it easy, fast and flavourful. The trick, like in any dough, is in the kneeding and letting rise. You can also play around with the ratios of flours (including all purpose flour) depending on the taste and consistency you want.
Ingredients:
1 cup rice flour
1/2 cup quinoa flour
1/2 cup kamut flour
1 cup luke warm water
1 packet of gluten free yeast
salt!
Directions:
Preheat the oven at 450F degrees.
Put one cup of flour in a mixing bowl.
In a small bowl mix the yeast with a bit of luke warm water to get it going. Stir for a few minutes and let sit.
Add 1 cup of luke warm water, the rest of the flours and the yeast to the mixing bowl.
Mix as you go.
Add salt.
I find it helpful to leave a bit of the flour for the end of the kneeding process.
Once its been kneeded as much as possible, pat the dough into a dome leaving a pocket of air in the middle ( a little baker's trick) and closing the bottom of the air pocket with dough.
Transfer the dough to a bowl in a warm place and cover it, plastic works best but a moist cloth also works.
Let it rise until it doubles in size.
Spread the dough on an oiled bake pan. Add all the toppings you want!
Leave in the oven for 20mins. or so, depending on your oven.
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