2¼ tsp. active dry yeast (¼-oz. packet)
1½ c. warm (not hot) water
1 tsp. honey
2 tbsp. olive oil
1½ tsp. dried Italian seasoning blend
1 tsp. sea salt
2 c. brown rice flour
1½ c. tapioca flour
Dissolve yeast in a cup or small bowl with ½ c. warm water and honey; the mixture should bubble up and foam within 1 minute or so. Transfer the dissolved yeast to a large mixing bowl, along with the remaining warm water, oil, Italian seasoning blend and salt. Stir well with a wooden spoon.
Add 1 c. brown rice flour and stir well. Continue to stir while adding remaining brown rice flour and tapioca flour. When the dough becomes too stiff to stir and starts pulling away from the sides of the bowl, knead the dough. Turn the dough (it will be sticky) onto a clean surface that has been sprinkled with rice flour. Knead it for 4 to 5 minutes, while continuing to sprinkle with flour, until it’s smooth and no longer sticky. Place the dough in a large, well-oiled bowl, then turn it over so the top is coated with oil (to keep it from drying out). Cover the bowl with a clean, damp dishtowel or plastic wrap. Place in a warm spot for about 30 minutes or until the dough doubles in size.
Preheat oven to 400°F. Lightly oil a baking sheet and set aside. Punch down the risen dough, fold it over a few times, then let rest 1 minute. Divide the dough into 4 equal pieces and shape into balls. Place each ball between sheets of waxed paper and roll out to 10” circles about 1/8” thick. Pinch the edges to create a slightly raised border. Place the rounds on the prepared baking sheet and bake for 8 to 10 minutes. Remove from the oven, add desired toppings, then return to the oven for an additional 15 to 20 minutes or until the bottom of the crust is browned. Makes 4 thin crusts (8” rounds).