Category:
Main Dish

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Notes:
Living Without

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Ingredients:
Makes two 12 in. pizzas

2 1/2C gluten free flour blend (hi protein)
1/2C millet flour
1T xantham gum
1 tsp salt
2 tsp dry rosemary
5tsp active dry yeast
1 1/3C warm water
2T olive oil
1T honey
1 tsp cider vinegar

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Directions:

In stand mixer with paddle attachment, combine flours, xantham, salt & rosemary. Add yeast and blend.
In a small bowl, combine water, oil, honey & vinegar. Add to dry ingredients.
Beat at med hi for 3-5 min unitl dough thickens.

TO MAKE PIZZA:
Preheat oven to 450.
Preheat pizza stone on lower rack of oven for 30 min.
Scoop half of dough onto a lightly oiled sheet of parchment.
Cover with plastic wrap. Use fingertips to lightly press into a 12 in circle.
Use fingertips to create a rim around edge.
Bake on parchment on top of stone on lowest rack of oven for 20 -24 minutes.

TO MAKE CALZONE
Preheat oven to 400F. Divide dough into 6 balls. Place one ball on oiled parchment and cover with lightly oiled saran wrap. Press into a 7 in circle. Spread 2-3T of mix on half of the circle, leaving a 1/4 inch from edge.
Fold the uncovered half over the filling and press edges to seal. Repeat with remaining dough.
Place pockets with parchment on stone and bake 20 -22 minutes.

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