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1
Special equipment: a ricer
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2
Cover the potatoes with water in a medium pot.
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3
Bring to a boil and cook until fork-tender, about 25 minutes; remove.
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4
Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups).
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5
Set aside.
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6
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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7
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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8
(If this doesn't happen, discard and try again with new yeast.)
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9
Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment.
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10
Mix on medium speed until the mixture is combined and forms a fine, crumbly meal.
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11
Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky).
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12
Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
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13
Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month.
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14
Thaw frozen dough at room temperature, then shape and cook.
