In a large bowl add the brown rice flour, tapioca starch, potato starch and the xanthan gum.
Whisk well to combine.
This is the flour mixture used for pizza dough.
You will use about 3 1/2 cups in dough.
Keep extra mixture in a ziplock bag and add to it the next time you make pizza.
In another large bowl add warm water with the sugar.
Whisk to blend.
Add the canola oil, salt and yeast.
With a spatula mix in the egg and the cooked baby quinoa
Add about 3 1/2 cups of the flour mixture to the wet ingredients.
Use about 2 Tbsp of the extra flour mixture and spread it on your counter.
Dump dough onto counter and start to work the dough with your hands.
Adding a bit more flour if too sticky.
You do not want to add too much or the dough will be tough.
This recipe makes 2 large pizza shells.
If you’re only needing one, you can refrigerate dough for a couple of days.
Or better yet, pre-bake the other shell, freeze it, and you then have a pizza shell ready the next time you want pizza.
Place dough on a oiled glass bowl, cover with cloth and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees.
I use a pizza stone when I cook my pizzas. Heat up stone in oven til temp is at 450.
Remove stone from oven and working quickly (and carefully) dump dough onto stone and with flour or cornmeal, spread dough onto stone.
Bake in oven for 8 minutes.
Remove from oven and now you can add whatever toppings you want to the pizza shell.