1 1/4 c. buckwheat and brown rice flour (basically 1 c. of buckwheat and 1/4 c. of brown rice flour, if using grains grind!
1 c. King Arthur Gluten Free Pizza Dough
12 oz. cider ale
2 tbsp. glucose (or sugar) low sweetness sugar
1/2 tsp. salt
2 tbsp. non-dairy butter
2 tsp. yeast
1 tbsp. chia (ground)
Pizza:
1-2 c. my nice pizza sauce
topping of your choice
dairy free cheese
Combine the dry and wet ingredients into the mixer (I use a kitchen aid), stir gradually up to fast or you will make flour all over the place. Mix until well combined, about 2 mins.
Put in fridge overnight
Next day get a pizza pan, and 'sculpt' the somehwat soggy dough with your WET hands to look like a pizza.
Let proof for about 1 hour or until its puffy. Be sure to proof in 100 degree, with moisture. I also spray the dough with oil to help keep it from drying out and use a little thing of water in the proofing chamber.
Preheat the oven to 450 degrees, and while thats going put everything but the cheese on the top. Cook for about 13 minutes, (maybe 10?). See how things look. Once thats done, put cheese on top and cook remaining 6 to 8 mins depending on how well the cheese melts.