3 tablespoons plus 1 teaspoon extra-virgin olive oil
In bowl of electric mixer, whisk together tapioca flour, white rice
flour, chickpea flour, sorghum flour, xanthum gum, and salt.
In small saucepan over moderate heat, stir together milk and 1/4
cup water and heat until warm but not hot to the touch, about 1
minute (the mixture should register between 105°F and 115° F on
candy thermometer). Stir in yeast and sugar. Add milk–yeast
mixture, egg whites, and 2 tablespoons oil to dry ingredients and,
using paddle attachment, beat at medium speed, scraping bowl
occasionally, until dough is very smooth and very thick, about 5
minutes. Remove racks from oven, set pizza stone or heavy
upturned baking sheet on bottom of oven, and preheat to 400°F.
(Preheat at least 45 minutes if using pizza stone or 20 minutes if
using baking sheet.)
Have ready two 12-inch squares parchment paper. Scrape half of
dough onto each square and form each half into a ball. Coat each
ball with 2 teaspoons oil, then use oiled fingertips to pat and
stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a
1/2-inch-thick border. Loosely cover rounds with plastic wrap and
let rise in warm draft-free place until each pizza is about 10 inches
in diameter, about 20 minutes.
Using baking peel, transfer 1 crust with parchment to preheated
pizza stone and bake until top is puffed and firm and underside is
crisp, 5 to 10 minutes. Using baking peel and discarding parchment
paper, transfer baked crust to rack to cool. Bake second crust in
same manner. (Baked crusts can be made ahead and frozen,
wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until
hot, 4 to 5 minutes, before topping and broiling.)
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