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Bread Machine Method:
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In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano.
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Mix well and set aside.
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Pour water, vinegar and oil into the bread machine baking pan.
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Select the Dough Cycle.
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Gradually add the dry ingredients as the bread machine is mixing, scraping with a rubber spatula while adding.
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Try to incorporate all the dry ingredients within 1 to 2 minutes.
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Allow the bread machine to complete the cycle.
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Mixer Method:
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In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano.
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Mix well and set aside.
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In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, vinegar and oil until well blended.
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With the mixer on the lowest speed, slowly add the dry ingredients until combined.
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With a rubber spatula, scrape the bottom and sides of the bowl.
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With the mixer on medium speed, beat for 4 minutes.
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For Both Methods:
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Immediately pour onto prepared pans (see Notes).
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Spread evenly with a water-moistened rubber spatula.
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Allow to rise in a warm, draft-free place for 15 minutes.
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Bake in 400F (200C) preheated oven for 12 to 15 minutes or until firm.
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Spread with your choice of toppings.
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Return to oven and bake according to recipe topping directions.
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Variations:
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This dough can be divided into equal portions to make eight 6-inch (15 cm) individual pizzas.
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Bake on greased baking sheets for 10 to 12 minutes.
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Use 1 tbsp (15 mL) chopped fresh oregano for the dried herb.
