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1
Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
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2
Use a wooden spoon or whisk to mix well.
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3
Add 1 tablespoon of the olive oil and stir well.
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4
Make sure the yeast is completely dissolved.
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5
Whisk together the flour mix, millet flour, xanthan gum, and salt.
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6
Add the flour mixture to the yeast mixture and mix well for about 1 minute, or until the dough is coming together.
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7
Sprinkle an 18 by 13-inch baking sheet, two 9-inch round pizza pans, or two 12-inch pizza pans with cornmeal.
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8
Flour a board well with flour mix.
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9
Using a rubber spatula, transfer the dough to the board.
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10
Sprinkle a little flour mix on top of the dough, flour a rolling pin, and roll the dough out into a rectangle large enough to fit the baking sheet, or into two circles.
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11
Transfer the dough to the pan or pans (I use a large metal spatula to assist in this), pat the dough to the edges, and brush with the remaining 2 tablespoons olive oil, using a pastry brush.
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12
Cover with a light dish towel or plastic wrap (but dont wrap it tightly, or youll inhibit the rise) and let rise in a warm (85F) place free from drafts.
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13
I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven.
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14
If its a warm day, this wont be necessary.
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15
The top of the fridge is good, too.
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16
Let rise for 1 hour.
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17
Remove the pan of water from the oven.
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18
Preheat the oven to 500F (transfer the dough elsewhere if its rising in the oven).
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19
Flatten the center of the crust with the palm of your hand, leaving a raised edge around the perimeter.
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20
Top with whatever topping you like, and bake for 15 minutes, or until the crust is golden and the topping has cooked.
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21
Let cool slightly before eating.
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22
This baby is hot!
