I will still be using the prep-work from the original pizza crust recipe that I had posted which came from this blog:
1 cup warm water (warm but not hot)
2 1/4 tsp or 1 (.25 oz) package active dry yeast
1 tsp sugar
1 1/4 cup brown rice flour
1 cup amaranth flour (I use 1/2 cup soy flour and 1/2 cup tapioca flour)
2 Tbsp flaxseed, ground
1 tsp salt
1 tsp garlic powder
1 tsp onion
pinch of pepper flakes
1 Tbsp agave nectar or brown rice syrup
1 tsp apple cider vinegar
In a small bowl, dissolve yeast and sugar in the warm water. Let it sit till it gets bubbly/foamy on top.
In a large bowl combine flours, flaxseed, salt, garlic, onion and pepper flakes. Make a well in the middle of the bowl and add the yeast mixture, agave nectar and apple cider vinegar. Stir well to combine. Form into 2 even balls, cover and set aside.
Preheat oven to 350F. Generously grease 2 pizza pans. Then sprinkle a little brown rice flour over that. Spread out the dough onto each pizza pan, using your hands. I use a coffee mug as a roller to help it along. Pop the crusts into the hot oven for 8 minutes. While they are cooking prep your pizza toppings.
Take the crusts out of the oven. Lightly brush some olive oil onto your crusts and spread it over them evenly. This will keep the pizza sauce from making you crust soggy) Now add your pizza sauce then toppings. Heat till cheese has melted. Makes 2, medium thin crust pizzas.