1To make the gluten free flour mix, put the white and brown rice in the blender and secure the lid. MILL for 1½-2 minutes until finely ground. Transfer to a bowl. Add the remaining ingredients to the rice flour mixture. Using a whisk, stir the dry ingredients together until evenly combined. You will need 2½ cups (335g) for this recipe, store the remaining flour mix in an airtight container in the refrigerator for up to 6 months.
2To make the pizza dough, put 2½ cups (11 ¾ oz) gluten free flour mix, yeast, sugar and salt in the blender and secure the lid. STIR for 10 seconds until combined. Use the tamper to help combine ingredients.
3Pour the water and oil into the blender and secure the lid. STIR for 30-45 seconds until the dough starts to come together.
4Scrape down the side and STIR a further 30-45 seconds until the dough forms a soft ball. PULSE 5 times to assist with lifting the dough off the blades.
5Lightly flour a countertop with extra gluten free flour mix. Use a spatula to scrape the dough out of the blender onto the countertop. Knead for 30 seconds until the base of the dough is smooth. Put the dough in a lightly oiled bowl. Rub the top of the dough with olive oil. Cover with plastic wrap and a clean, dry tea towel. Set aside in a warm place for 45 minutes until the dough has doubled in size.
6To make the pizza, preheat the oven to 425°F. Lightly flour the countertop with the gluten free flour mix. Roll the dough into a 10 ¼-inch round. Transfer to an oiled pizza pan. Roll the edges in to form the crust. Brush the edges with a little olive oil.
7Bake for 5-7 minutes until lightly golden.
8Top with pizza sauce, your favorite toppings and cheese. Bake for a further 7-8 minutes until the crust is crisp and golden and the cheese is melted.
Tip: You can also buy gluten free flour mix if you’re short on time.