Turns out milk interferes with yeast (or so I've heard)...so here is a milk-free recipe. Also, it has less of a beany taste because it doesn't have any beans. I like it better.
1.25 cups warm water (about 100 F, 38 C)
5g (1 tsp) brown sugar
7g (0.25 oz) active dry yeast (1 packet)
240g (2 cups) Tapioca Starch/Flour
110g (1 cup) amaranth flour
145g (1 cup) brown rice flour
11g (3 tsp) baking powder
6g (2 tsp) xanthan gum
6g (1 tsp) salt
46g (3 tbsp) brown sugar
50g (1/4 cup) olive oil
1 egg, beaten
1.5g (0.25 tsp) white vinegar
fresh herbs, to taste
1. Proof yeast (add sugar and yeast to warm water, stir, then let sit until foamy, 5-10 minutes)
2. mix dry ingredients
3. add proofed yeast to dry ingredients, stir
4. add wet ingredients and herbs (if wanted) and mix until dough is well incorporated. It will be sticky, almost like cookie dough
5. Cover and let it sit to rise. It should rise for an hour or so (min. 30 minutes).
6. Divide in half, place on oiled parchement paper (or a silpat, not oiled) on a cookie sheet. Cover with oiled wax paper and roll out to make a thin, even crust with slightly raised edges. If you want you can let the dough rise again at this point.
7. Cook in a preheated 400F oven for 12-14 minutes until the top is golden. Preheat broiler (hi)
8. Cover with desired toppings
9. Broil until cheese is melted, about 3 minutes.
Makes 2 12-inch pizzas (about 4 servings)
| 240 | g tapioca starch | 200 | g carb | |
| 110 | g amaranth | 73.33333 | g carb | |
| 145 | g brown rice | 108.75 | g carb | |
| 46 | g brown sugar | 46 | g carb | |
| 11 | g baking powder | 0 | ||
| 6 | g xanthan | 0 | ||
| 6 | g salt | 0 | ||
| 50 | g olive oil | 0 | ||
| 1.5 | g white vinegar | 0 | ||
| 57 | g egg | 0 | ||
| 672.5 | total g | 428.0833 | total g carb | |
| 0.636555 | g carbs/g dough | |||
| 39.7847 | carbs/slice | |||
