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1.
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In a small bowl, whisk together the corn and millet flour, potato and tapioca starch, dry milk powder, xanthan gum, salt, and Italian seasonings.
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2.
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In the bowl of your stand mixer, combine the water, honey, 2 tablespoons of oil, and vinegar.
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Whisk to dissolve honey.
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Add yeast and whisk to dissolve.
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Blend in 1/3 rd of the dry ingredient mixture.
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Add baking powder to the remaining 2/3rd.
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Set yeast-mixture aside for 20 minutes until mixture is bubbly.
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3.
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Add remaining dry ingredients (with the baking powder) to the yeast mixture.
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Blend on low-speed to combine.
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Scrape down the side of the bowl.
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Turn mixer to medium-high speed for 3-4, minutes.
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Mixture will be quite thick.
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4.
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Heat oven to 450 F
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5.
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Drizzle 1-2 tablespoons of oil onto your baking sheet.
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Scrape out dough onto pan.
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6.
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Working with wet fingers, begin in the center working outward, pressing the dough out into a 12 circle or make into several smaller pizzas.
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*
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7.
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Bake the crust for 8 to 11 minutes.
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The crust will be dull and pale and just beginning to turn golden around the edges and bottom.
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For thin crust pizzas I baked 8 minutes while thicker pizza with an outer thick crust I bake for 10 to 11 minutes.
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(I prefer the crust baked for 10 minutes as after the final baking they had a crisper, crunchier bottom).
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8.
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Remove crust from the oven and top as desired.
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Bake for an additional 8-12 minutes until cheese is bubbly and crust is golden-brown.
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9.
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Remove pizza from oven.
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Cool slightly before slicing and serving.
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NOTE: After step 7, parbaked crust can be cooled completely, wrap, and freeze.
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Remove frozen crust from the freezer, top with desired toppings and bake according to the above until crust is golden-brown and toppings are hot and bubbly.
