thezaman, I made the following recipe last night and it came out very well. It got about 2/3 of the rise that a standard white flour pizza has. I didn't fire up my 900F oven to cook it and just did oven cooking at 500F, but it was still good.
1. brown rice flour 90g
2. sorghum flour 60g
3. ground flax seed 20g
4. ground chia seed 20g
5. tapioca flour 90g
6. potato starch 50g
7. active dry yeast 1/2 tsp
8. salt 6g
9. 2 egg whites, beaten to stiff peaks
10. 2 egg yolks
11. water 120g
12. milk 80g
13. olive oil 23g
14. sugar 20g
15. apple cider vinegar 8g
Instructions: mix together dry, add wet except for egg whites, mix all up, fold in egg whites. Proof for a couple hours, shape, cook. For faster proof add more yeast.
The dough is quite sticky so you need to put oil on your hands and press it out. It is hard to get crust super thin with this method, I need to do some work to figure out how to make thin crust. I could get it to 3mm (after cooking) without much problem.
The ingredients above are partly an adaption of the bread recipe I have been using. The chia/flax/egg are important to make a foam and get a rise. KA uses no sorghum flour and that could probably be replaced with starch and rice flour. Note that I am probably using less % tapioca starch than KA is, but this already seems like a lot to me. The flax and chia can be all of one or the other if you can't find both, chia seeds in particular can be hard to find. I grind the seeds in a coffee grinder. The milk and sugar is to help browning, this guy browned very nicely. Milk can be replaced by a water/milk powder combo. KA has the sugar but not the milk.
I am going to be tuning this guy, it needs some work, but its a starting point roughly in the space of the KA recipe. I may also try to make something more literally like the KA box, leaving out the sorghum, cider, and milk. I have not tried the KA box yet in fact, it is not sold locally and I will need to mail-order it.
Scott
