Based on: Thin Crust Pizza Crust

Could also be used to make crackers, brush lightly with olive oil and season half way through baking or mix into dough.

Ingredients

• 227 grams of gluten free flour mix
  • 57 grams of tapioca starch (1/2 cup + 1 TBSP)
  • 150 grams of oat flour (1.5 cups + 1 TBSP)
  • 20 grams of sorghum flour (or add an additional 20 grams of oat flour) (1/4 cup – 2 tsp removed)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tablespoons (25g) olive oil
• 1/2 cup water, microwaved for 20 seconds to get a little warmer than room temperature

Directions

1. Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, a couple of baking sheets, or prep parchment paper.
2. To make the crust, combine the flour, oil, and 1/2 of water, mixing until cohesive. Add 1 tablespoon water if necessary to bring the dough together. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better. The dough should hold together but not be sticky, like play-doh.
3. If you have time, let the dough rest, covered, for 10 minutes, although it matters less since this is gluten free.
4. Prep a piece of parchment paper about 12″ square. Place one of the dough pieces on the paper, and top with another piece of parchment, waxed paper, or plastic wrap.
5. Roll the dough very thin, 1/8″ thick or less, even thickness is key. Place the pizzas on the prepared pans.
6. Bake the crust for 5 minutes, then top pizzas and bake for 9 to 14 minutes, until done and bottom of the crust is crisp.
7. Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.