Better Pizza Dough

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