1 cup millet flour
4 cups white rice flour
1 cup tapioca starch or corn starch
2 cups potato starch flour
Scant 3 Tbs xanthan gum
1 Tbs. salt
1/4 cup + 2 Tablespoons sugar
1 Tbs. sugar for proofing yeast
1/4 cup active dry yeast (buy in bulk from Costco or Sam's club to save quite a sum of money)
Scant 3 cups warm water, (heated to 105 degrees)
1/4 cup ricotta cheese
1/2 cup olive oil
2 teaspoons red wine vinegar or apple cider vinegar
1/4 cup Honey
Combine ricotta cheese, eggs, olive oil, vinegar and honey in stand mixer. Combine 1Tbs sugar, water and yeast to proof. Once proofed add the yeast mixture to the other wet ingredients already in the stand mixer. Mix together the remaining dry ingredients in another bowl. With the mixer on a low speed add the dry ingredients a little at a time to prevent a flour cloud. Once all of the remaining dry ingredients are added increase the speed to high for a duration of about 3 minutes. Then subdivide the dough into five parts, 4 going into freezer bags and into the freezer while the remaining portion goes onto a pizza stone (no extra oil is needed on the baking stone). Using a silicon spatula spread the dough over the stone creating a raised rim at the edges. Let the dough raise for about 15-20 minutes at 225 degrees F and then increase the oven temperature to 350 degrees F. Remove the baked crust from the oven when golden brown and top with sauce and toppings (I don't set a timer, but can tell from the smell when it is ready to come out of the oven).
Put back in the oven at 350 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. It’s really good this way! Be careful though because the pizza will burn if left too long- we’ve burnt a few. By we I mean Makayla.