Crispy Gluten-Free Whole Grain Pizza Crust

Method

1. Place two pizza stones on the top (or second from top) and bottom oven racks. Preheat the oven to 500°F.
2. Warm water to about 100–110°F (it should feel warmer than body temperature but not painful to keep a finger in for 5–10 seconds). In a large bowl, whisk together water, yeast, and sugar (or maple syrup). Let stand for 5–10 minutes until frothy (this proofs the yeast).
3. Meanwhile, weigh and grind the millet, sorghum, and quinoa into flours.
4. In a smaller bowl, whisk together the millet flour, sorghum flour, quinoa flour, arrowroot, tapioca, psyllium husk, gelatin, salt, oregano, and garlic powder.
5. Add the egg and olive oil to the proofed yeast mixture and whisk until smooth.
6. Add the dry ingredients to the wet mixture and beat vigorously for at least 30 seconds until fully combined. The batter will be thick, like a dense pancake batter—that's correct.
7. Let the batter rest for about 10 minutes if time allows.
8. Remove one hot stone from the oven. Quickly grease the surface with a thin layer of refined coconut oil (or other fat) — it will melt immediately. Pour half the batter onto the stone and spread it as thinly as possible with a wet spatula, leaving a 1-inch border around the edge. Some batter may start cooking right away; just scrape and spread it to empty spots.
9. Return the stone to the oven and set a timer for 2½ minutes. While that bakes, repeat the greasing and batter spreading for the second stone.
10. When the timer goes off, move the first stone to the opposite rack and place the second stone in the oven. Reset the timer for 2½ minutes. Meanwhile, have your toppings ready.
11. When the timer goes off again, remove the first stone, move the second stone to the other rack, and set the timer for another 2½ minutes. Flip the first crust over (browned side up) and quickly add sauce and toppings.
12. Place the topped pizza #1 into the oven and remove crust #2. Flip, top, and return it to the oven in the same timed manner. Alternate the stones between racks every 2½ minutes until both pizzas are cooked and the cheese is browned to your liking. Serve immediately.