For 2 pizzas

• 240g white rice flour
• 80g buckwheat flour
• 120g tapioca flour
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1/2 tsp baking powder
• 3 tbsp sugar
• 1 tbsp dry yeast
• 1 1/4 cup warm water (divided)
• 1 tbsp olive oil

• 1 small can of tomato paste
• 1/2 cup water
• 1/2 tsp garlic powder
• pepper
• salt
• fresh or dried herbs - basil, oregano, thyme

In a small bowl, combine yeast, 1 tbsp sugar 3/4 cup warm water. Leave aside for 5 minutes to activate.

In a separate bowl, combine flours, xanthan gum, salt, baking powder and remaining 2 tbsp sugar. Whisk until well combined. Add yeast mixture, olive oil and 1/2 cup water. Mix well, and let rest for at least 1 hour.

Preheat oven to 230 °C, pizza mode if your oven has it. Cover a baking sheet with parchment paper and lightly oil it. Place dough on the sheet and using oiled hands, spread/flatten the dough out. Cover with sauce and add toppings. Bake for 12 minutes.