1 tablespoon active dry yeast
2 ½ teaspoons sugar, divided
2/3 cup milk
2/3 cup potato starch
½ cup Sorghum Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together thoroughly; store in a tightly covered container in a dark, dry place or refrigerate or freeze. Bring to room temperature before measuring.
2 teaspoons xanthan gum
1 teaspoon Italian seasoning
1 teaspoon onion powder
¾ teaspoon salt
2 tablespoons olive oil, divided
2 teaspoons cider vinegar
Shortening for greasing pizza pan, such as Spectrum Vegetable or Earth Balance
White rice flour for dusting
1. Make the sauce: Combine sauce ingredients in a small saucepan. Simmer 15 minutes and set aside. Makes about 1 cup, enough for 12-inch pizza.
2. Make the crust: In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam 5 minutes.. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, 1 tablespoon of the oil, and vinegar, until ball forms. Dough will be very soft.
3. Generously grease a 12-inch nonstick (gray, not black) pizza pan with shortening. Do not use cooking spray—it makes it harder to shape the dough. Place dough on prepared pan. Liberally dust dough with white rice flour; then press dough into pan with your hands, continuing to dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make edges thicker to contain toppings.
4. Place a rack in the bottom position and another in the middle position of the oven. Preheat the oven to 425°F. Bake pizza crust 15 minutes, until crust begins to brown on the bottom. Remove from oven; brush crust with sauce and arrange single layer of pepperoni slices on top. Sprinkle cheese over top. Shift pizza to middle rack of oven and bake 15 to 20 minutes more or until top is nicely browned. Remove pizza from oven and let stand 5 minutes. Brush rim of crust with remaining tablespoon of olive oil before cutting into 6 slices. Serve immediately.