This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.
2½ cups gluten-free high-protein flour blend of choice
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar
1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.
2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.
3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.
4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.