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Ingredients

• For tomato sauce
• 1 (15-ounce) can crushed tomatoes with added purée
• 4 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon dried oregano
• .........................................................................................................................
• For pizza crust
• 3/4 cup tapioca flour
• 1/2 cup white rice flour*
• 1/3 cup chickpea flour
• 1/3 cup sorghum flour
• 1 teaspoon xanthum gum
• 1 teaspoon fine sea salt
• 1/2 cup whole milk
• 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
• 2 teaspoons sugar
• 2 large egg whites, lightly beaten
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• ........................................................................................................................
• For topping
• 4 teaspoons extra-virgin olive oil
• 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
• 1/4 ounce parmigiano-Reggiano, finely grated (about 1 tablespoon)
• 4 large fresh basil leaves, roughly torn
• ...........................................................................................................................
• *Be sure to use white rice flour; brown will result in gritty pizza dough
• ...........................................................................................................................
• Special equipment:
• Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Description

This Recipe Makes 2 10-inch Pizzas...I Did Recipe In Two Steps... The First Recipe Is Just The Pizza Crust For People Who Want To Do Their Own Toppings.... This Second Recipe Is For A More Indepth Instructions And Baking..... Make Sure Your Sauce Is Thick

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