Pepperoni Pizza

Ingredients

• 2.3 teaspoons yeast dry
• 1 large eggs 
• 2 large egg whites 
• 0.3 cup ground flaxseed 
• 2 teaspoons granulated sugar 
• 0.8 cup tomatoes (such as Dell'Amore)
• 2 tablespoons olive oil divided
• 2 tablespoons parmesan fresh grated
• 1 cup part-skim mozzarella cheese shredded
• 0.3 cup potato flour 
• 0.8 cup rice flour white
• 0.3 teaspoon salt 
• 0.3 cup sorghum flour sweet white
• 0.3 cup tapioca flour 
• 2 ounces turkey pepperoni sliced
• 0.5 cup water (100° to 110°)
• 1 teaspoon xanthan gum 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Combine 1/2 cup water, sugar, and yeast in a small bowl, stirring with a whisk.
2. Let stand 5 minutes or until yeast mixture is bubbly.
3. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife.
4. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until blended.
5. Add yeast mixture, 1 tablespoon oil, egg whites, and egg; beat at low speed 1 minute or until combined. Increase speed to medium; beat 2 minutes.
6. Coat a baking sheet with 1 teaspoon oil. Scrape dough onto pan. Lightly coat hands with oil. Press dough into a 14-inch circle, coating hands with oil as needed to prevent dough from sticking. Coat top of dough with any remaining oil. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, for 30 minutes.
7. Preheat oven to 40
8. Remove plastic wrap, and bake crust at 400 for 17 minutes or until bottom lightly browns. Cool completely. Increase oven temperature to 42
9. Spread marinara over crust, leaving a 1/2-inch border; top with mozzarella cheese, pepperoni, and Parmesan cheese.
10. Bake at 425 for 16 minutes or until crust is golden and cheese melts.