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1
Dissolve the sugar in 1/4 pint of the lukewarm water in a small bowl and stir in the dried yeast.
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2
Sit the bowl for a few minutes in a warm place to allow the yeast to start to work.
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3
After about 4-5 minutes it will have a creamy, slightly frothy appearance.
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4
Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum, and salt into the bowl of a food mixer.
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5
Using the paddle attachment, thoroughly mix the dry ingredients together.
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6
In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed.
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7
When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl.
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8
Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl.
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9
Continue to mix for 3-4 minutes, until a smooth dough is produced.
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10
Transfer the dough to a rice-floured work surface.
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11
The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too.
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12
Divide the dough into 4 equal pieces, each weighing about 5 oz.
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13
Place a sheet of parchment paper on a baking sheet.
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14
Transfer 1 piece of the dough to the baking sheet and, using the heel of your hand, flatten it to form a circle measuring 8in in diameter.
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15
Repeat with the remaining 3 pieces of dough.
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16
Cover the dough circles.with a clean dish towel and allow them to rise in a warm place for about 15 minutes.
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17
Preheat the oven to 400F.
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18
Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice.
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19
Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden.
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20
Serve immediately.
