2tablespoonsolive oil, plus more as needed(1 ounce / 30 grams)
Make the dough:
Place the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit 10 minutes to dissolve. Meanwhile, in a separate bowl, whisk together the oat, sweet rice, millet, and brown rice flours with the cornstarch, tapioca flour, chia seed, and salt. When the yeast has dissolved, dump in the flour mixture and the olive oil, and stir vigorously until the dough is smooth and comes away from the sides of the bowl, adding a tablespoon or two more brown rice flour if the dough is too wet, or a tablespoon of two more water if it is too dry. Cover the bowl with a large plate or plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 45 minutes. (If you're not ready to bake yet, just press the air out of the dough and let it sit until you're ready.)
Meanwhile, position a rack in the lower third of the oven, place a baking stone on the rack if you've got one, and preheat to 500ºF for at least 30 minutes to get the stone really hot.
Shape the crusts:
Drizzle two sheets of parchment paper with half a tablespoon olive oil each. Divide the dough in half and form each half into rough balls. Place each ball in the center of the oiled parchment, drizzle the tops with another half tablespoon each of olive oil, and begin pressing one dough ball into a 10-11" round using the pads of your fingers. Use a cupping motion with your hands to smooth the edges and form a slight lip around the edge of the dough. Repeat with the second round of dough.
Rub the tops of the crusts with a little more oil and let rise until slightly puffed and spongy, 10-20 minutes.
Par bake the dough:
Trim the edges of the parchment so that they are 1" wider than the crust. Slide the first crust, parchment and all, onto the pizza peel and slip it, still on its parchment, onto the hot baking stone in the oven. Par bake the crust until the top is dry but still pale, 3 minutes. Use tongs to grasp the parchment and pull the whole thing back onto the pizza peel, then transfer to your work surface. Repeat the parbaking with the second crust.
The crust is now ready to top and bake. The final bake usually takes around 5 minutes, sometimes a little more, until the crust is golden on the bottom and edges.
Store the crust:
If not using right away, let cool completely, then wrap airtight and store at room temperature for up to 1 day, refrigerated for up to a few days, or frozen for up to a month or two. Bring back to room temperature before topping and baking.
See the post above for more details about this recipe. Here are a few highlights: -This is the flour combination I like best, but feel free to try others; I've given suggestions for substitutions above. -The dough should be firm enough to form a ball while stirring but still feel soft and sticky to the touch. -Once patted out, let the crust rise for 15 minutes or until it feels spongy to the touch. -Do be sure to parbake this crust prior to topping it, and avoid overly wet ingredients. (Drain fresh mozzarella or tomatoes on paper towels, use a thick marinara, etc.) -If you have extra dough, don't chill it to use later; parbake it instead. -If you're in the market for grilled gluten-free pizza, see this post for instructions.Things you'll need: baking stone (or an inverted heavy-duty baking sheet) parchment paper pizza peel (or rimless baking sheet/large cutting board) tongs pizza wheel (or large, sharp chef's knife)(If you don't have those things, you can try forming the crusts directly onto oiled baking sheets and baking them right on there).Nutritional values are based on one of four servings.