Necessity is the mother of invention. Recently we found out that our oldest is allergic to Tapioca. This means that she can’t have ANY gluten free products from a store. This is one of the first of many recipes that I have had to modify to not just be gluten, dairy, soy, peanut, tree nut, and dairy free, but also tapioca free. I actually had to give away over $100 in flour due to contamination with tapioca. It is wonderful to see her no longer nearly dying every day. No joke. She was getting to the point of anaphylaxis each time she encountered tapioca.

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  • 2 cups rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup potato starch
  • 4 tsp xanthan gum
  • 4 tsp gelatin
  • 1 tsp salt
  • 1/4 cup sugar or honey
  • 1 1/2 cup water at 130 degrees F
  • 2 Tbsp yeast
  • 1 large egg (soy free if allergic to soy)
  • 3 Tbsp of oil of choice

Place a circular baking stone in your oven. If you do not have a baking stone, you can use an pizza pan or regular pan. Preheat oven to 350 degrees F.

Mix rice flour, sweet rice flour potato starch, xanthan gum, gelatin, and salt in a stand mixing bowl with a flat paddle. Heat 1.5 cups of water to 130 degrees F. Add 1/4 cup sugar or honey. Check the temperature of your mixture. It should be between 120 to 130 degrees F. Add the yeast and let it sit to proof. While it is proofing, mix 1 large egg with 3 Tbsp of oil. Once the yeast is proofed, add it and the oil/egg mixture to the stand mixer. Mix on high until smooth.

Place dough onto a sheet of parchment paper (do not flour the parchment paper). Sprinkle a little flour on top of the sticky dough as you pat it out into your desired shape and thickness. Use your fingers to put little finger indention in the area you will be placing your toppings so that the sauce has little holes to sit in. This helps your cheese or non dairy cheese to stick to the crust. Let it rise for 20-30 minutes in a warm place. Then transfer it to your preheated pan and bake for 17 minutes. Remove from the oven and top with toppings. Bake for another 25-30 minutes or until toppings are golden brown.

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