This recipes makes enough for 2 12 inch pizzas, or 6 pizza pockets or one large foccacia.
2 1/2 cup gluten-free flour (high protein flour blend of choice)
1/2 cup millet flour (or other high fiber flour)
1 tablespoon xanthan gum (or guar gum)
1 teaspoon salt
2 teaspoon rosemary, dry (optional)
5 teaspoons dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
1 tablespoon honey (or agave nectar)
1 teaspoon cider vinegar (or lemon juice)
In the bowl of a heavy duty mixer – combine the flour blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend. In a small bowl, combine water, oil honey and vinegar. Add to dry ingredients. Beat at medium high speed for 3 to 5 minutes or until the dough thickens.
Cover with a dry dish towel and sit in a warm place for 30 minutes. If you are going to use immediately preheat the oven while the dough rises. If you are making pizza divide the tough in two for the 2 12 inch pizzas or you can roll it out for a larger pizza. Place the dough on parchment paper and if needed oil plastic wrap in order roll out the dough.
This dough can be made up to 5 days in advance. If not using immediately; cover tightly in plastic wrap and story in the fridge until ready for use.