Water, Potato starch, Brown rice flour, Sweet rice flour, White rice flour, Sorghum flour, Arrowroot flour, Millet flour, Potato flour, Xanthan gum, Tapioca flour, Canola oil, Ground flaxseed, Egg replacer (potato starch, tapioca starch, cream of tartar, baking soda), Yeast, Agave syrup, Salt, Dried oregano, Dried parsley, Dried thyme
Lightly dust a piece of baking parchment with gluten free flour and roll or press down dough until it’s approximately a 10″ circle. Slide baking parchment onto a baking pan. Cover loosely with a clean tea towel or plastic wrap and let rise for 30 minutes. Preheat oven to 375 degrees. Once dough has risen, place in oven to bake for 15 minutes. Take your crust out and top with desired toppings. Place back in oven and bake for another 15 minutes.