Gluten-Free Pizza Dough

3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil

Mix everything together in a standing mixer. Cover mixer bowl with
plastic wrap; cut several hole in plastic. Allow to rise for about 1 hour. Knead
lightly on a floured surface; divide into 4-7 equal pieces and form each into a
round ball. Place dough balls on a floured surface, cover with a linen cloth and
let rise for another hour or two. Roll out each, drizzle with olive oil, and top with
your favorite sauce or topping. Bake on a stone surface until crust is golden
brown and crisp.

For the best results, cook in a wood burning pizza oven a temperatures above 500 degrees.