Sourdough Pizza

Make Sourdough Bread Starter 3 days in advance.

2-1/4 tsp. Active Dry Yeast
1 cup water
1 tsp. potato flour
1 tsp. sugar
1-1/2 cups brown rice flour

Directions:
Dissolve 1 tsp potato flour in water to create potato water.

In a 1- or 1 1/2-quart glass jar or pottery crock, dissolve the yeast in the potato water. Add the sugar and rice flour. Cover and let the jar sit until fermented (1 to 3 days), stirring every few hours at first. This will bubble up and ferment and then die down with a skim of liquid on the top. Be sure to stir well before using. The consistency should be like pancake batter. Replenish by feeding the remaining starter with 1/2 cup (or 1 cup) lukewarm water and 3/4 cup (or 1 1/2 cups) rice flour as needed each time you bake.

Prepare sourdough bread mixture.

Directions:

Soak brown rice and millet overnight. Drain and add to Vita-Mix mixer and grind start on a low setting, about a 1, then increase to about a 3 or 4 stopping occasionally to scrape down sides until the rice is ground into a course wet flour.

In measuring cup add 1/4 cup water, olive oil and vinegar.

Add this to the Vita-Mix and blend, scraping sides until all of the grains are ground into an even consistency.

Place the eggs in a small bowl and run warm water over them to bring them to room temperature.

Pour the ground up rice and millet into a stand mixer. Add sourdough starter, tapioca flour, potato flour, sugar, salt and xanthan gum. Mix together, then add each egg.

Mix on a high speed for about 5 min.

Spread over a pizza pan and bake at 375 degrees for 10 min.

Add pizza sauce and 1 cups of shredded cheese. Bake for 10-15 more min.