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1
Measure out one cup of water at 115F (do it) and place it in at least a 4 cup container. Dissolve the sugar and add the yeast; mix well and let sit quietly. Your yeasty friends will feast and make a foamy mess. You have about 20 minutes before your quart container will be filled, so get cracking with the rest of this.
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2
Combine the dry ingredients (4 flours, milk powder, xantham) and mix well.
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3
Add EVOO and water, mix as best you can.
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4
Add the egg whites, the cream cheese and the mozzarella and combine well.
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5
When you have a quart of foamy yeast mess, dump it into the mixture and combine well. This will be an even gloppier mess. Using wet hands, ensure things are combined as well as possible. This is a paste, not a dough.
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6
Cover with plastic and a towel and place in a warm place until the volume is at least doubled, ca. 1 hour.
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7
Dump out in halves into a well-oiled pan (I have been using 9x13 air-flow baking pans) and press to the edges, preserving as much of the airiness as you can.
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8
Sprinkle sesame seeds around the edges.
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9
Bake at 375F for 15-20 minutes until light golden brown.
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10
Treat these as a pizza base or focaccia base, or top with grated cheese and make dipping sticks. In each case, you will need another 10-20 minutes at 400F depending on what you are doing.
