1 cup tapioca flour

½ cup bean flour

½ teaspoon salt

1 package active dry yeast

1 tablespoon sugar

½ teaspoon garlic powder

1/3 teaspoon oregano

1 ¼ cup warm water

1 teaspoon apple cider vinegar

2 tablespoons olive oil

 

Mix sorghum flour, tapioca flour, bean flour, rice flour, salt, sugar, garlic powder and oregano together in a bowl. Add yeast to warm water, stir until dissolved and pour into flour mixture. Mix water into flour mixture before turning dough out onto surface covered with gluten free flour. Knead dough for about 3 minutes or until the dough’s texture is consistent. If the dough is too sticky, add more flour. Flatten dough into pizza shape of desired crust thickness. Put dough on pizza pan sprayed with non-stick spray and allow to dough rise for an hour. Press edges of dough to create a lip around the edge and place desired sauce and toppings on pizza dough. Preheat oven to 425 degrees F and bake pizza 15 minutes or until cheese is melted and crust is cooked.