Not only great for all kind of pizzas, but also for flat-bread and Calzone. The dough is crispy, vegan, egg-free, dairy-free, gum-free and easy to make.
1 cup white rice flour (160 g)
1/2 cup tapioca flour (60 g)
1/3 cup cornstarch or potato starch (40 g)
2 tsp psyllium husk powder
1/3 tsp sea salt
3/4 cup + 2 tbsp warm plant-based milk (200 ml)
1 1/2 tsp active dry yeast
1 tsp olive oil
1/2 tbsp maple syrup or agave syrup (10 g)
*Heat the plant-based milk in a saucepan for a few seconds until it’s lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add all other ingredients for the yeast mixture and set aside for about 5-10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
*Combine all dry ingredients in a bowl and stir with a whisk.
*Add the yeast mixture and stir with a wooden spoon. The dough might seem too wet in the first few seconds but that will change within a minute.
* Knead the dough with your hands for a few minutes and then form a dough ball. Cover the bowl with a clean damp kitchen towel and set aside (preferably in a warm place) for about 30-60 minutes.
*Preheat oven to 200 degrees C (390 degrees F).
* Place the dough onto a lined/greased baking tray and use your fingers to spread the dough into your preferred shape. Let it rest again for about 10 minutes, and prepare the toppings meanwhile.