1/8 cup Bob's Red Mill Gluten-Free Pizza Crust Mix
1/2 cup potato starch (not flour) OR arrowroot starch
1/8 cup sweet rice flour plus extra for kneading the dough
1 tablespoon yeast
1 teaspoon sugar
3/4 teaspoon salt
3/4 cup water OR gluten-free beer (if dough is too stiff add more water, 1 T at a time)
1/2 - 1 tablespoons olive oil
1/4 teaspoon coarse sea salt OR Kosher salt
1 tablespoon freshly minced herbs (optional) Use your favorite herbs

Line a large baking sheet with parchment paper or use a Silpat silicone sheet pan liner

Place dry ingredients in a large mixing bowl and whisk to combine. Gradually add water or beer and beat until mixture is thoroughly combined and forms a ball. Place ball on a gluten-free surface lightly dusted with sweet rice flour and knead briefly until the dough is smooth. Place the dough ball in a 2 quart bowl, cover and allow to rise for at least one hour or overnight.

Lightly brush olive oil on the parchment paper or silicone sheet pan liner. Punch down dough and briefly knead and form a smooth ball. Place dough ball in the center of the pan and use your fingers to press and shape the dough into a circle or a rectangle- or any shape you like. Press the dough down until it's 1/4-inch to 1/2-inch thick. Use your fingers to make small indentations in the top of the dough. Brush olive oil over the dough and sprinkle with salt and herbs (optional). Let the dough rise uncovered for about one hour.

Preheat Oven to 375 degrees F.

Bake for 25-30 minutes, or until the dough is firm and lightly golden. Cut in thin or wide strips or wedges and serve warm with olive oil or marinara dipping sauce.

Serves about 6 as an appetizer

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