Gluten-Free, Yeast-Free Pizza Dough
1/2 cup Tapioca Starch (I use Yupik organic)
1/2 cup White Rice Flour (I use Yupik organic)
2/3 cup Goat Milk
1 tsp. Sea Salt
1 tbsp. dried Italian herbs
Preheat oven 425F.
There are 2 ways you can make this pizza crust:
If you prefer soft pizza crust, mix all of the ingredients gently until blended (the batter will be runny). The dough will rise about 1”.
If you prefer a thin and crispy pizza crust, mix all of the ingredients well except the eggs. Then beat the eggs well until fluffy and add to mixture. The dough will rise over the edge of the pizza pan and the edges will be thin and crispy.
Pour the batter into a greased pizza pan (I spray olive oil). Bake in over for 10-20 minutes, depending on how you prepared the dough. The soft pizza crust will be done earlier than the crispy pizza crust.
Remove from the oven and add sauce and your favourite toppings. Bake an additional 10 minutes or until cheese is melted.
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