1 cup sorghum flour
3/4-1 cup gluten free oat flour (can blend whole oats to make flour)
1/2 cup potato starch
2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 tablespoon yeast
garlic powder, to taste, optional
Italian herbs, to taste, optional
3 tablespoons ground flax (I used golden)
4 tablespoons water
4 tablespoons olive oil
2 tablespoons agave nectar
1/2 teaspoons lemon juice
1 1/2 cups warm water
1/2 cup warm nondairy milk (I use soy)
corn meal, as needed
1. Mix first 6 ingredients in bowl (through yeast). Add garlic and herbs, if using; set aside. In another bowl, mix flax with the 4 tablespoons water.
2. Add oil, agave, lemon juice, warm water, and milk. Preheat oven to 410 degrees F. Pour wet ingredients in bread machine. Add dry ingredients.
3. Set on pasta/dough setting. Sprinkle pizza stone with corn meal. When done, place on prepared pizza stone. Spread over pizza stone. (it looks more like thick muffin batter)
4. Bake for 20 minutes, or until close to done. Add toppings, put back in oven for 15-20 minutes, until done.
Source of recipe: I wrote this recipe because my little girl is allegic to wheat, and most gluten free pizza crusts are pretty bad.