½cupwarm waterwarm to touch – not hot or it will kill the yeast
2tspgluten free active dry yeast
1TBorganic pure cane sugar
½cupwhite rice flour
¼cupbrown rice flour
½tspaluminum free baking powder
1TBdry basil or Italian seasoning
In a small bowl, mix warm water, yeast, and sugar, and let it sit for 10 minutes or until frothy.
In a medium bowl whisk the flours, baking powder, and seasonings until combined.
Add the olive oil and frothy yeast mixture to the dry ingredients and stir well to combine. You are looking for a wet batter – just a little thicker than pancake batter. If it feels too thick/stiff/dry add another few tablespoons of room temp/warm water.
Cover bowl with towel and let rise for an hour.
Slide the batter onto parchment lined pizza pan or baking sheet, coat your hands with some olive oil, and spread out the batter into a circle or square of your choosing.
Cover the pan lightly with aluminum foil, and let the crust rise for 10-15 minutes in a warm spot. I set mine up on top of the stove while the oven is pre-heating.
Bake still covered at 375 degrees for 10 minutes.
Take the crust out of the oven, put your toppings on, and then bake for another 10-15 minutes.