1 1/2 teaspoons kosher salt
15 grams (4 teaspoons) active-dry yeast
50 grams (1/4 cup) extra-virgin olive oil
85 to 190 grams (1/2 to 1 cup) warm water, about 110 degrees
olive oil for brushing on top of the crust
1.Mix the flax seed (or chia seed) into a bowl. Pour 2 tablespoons of boiling-hot water over the seeds. Whisk immediately and quickly until you have a thick paste or slurry. Set aside; cool.
2.Put the gluten-free flours and the salt into the bowl of a stand mixer. Mix together.
3.Put the yeast, olive oil, and half the warm water into a small bowl. Stir gently. Let them sit for a moment to activate the yeast.
4:Add the flax seed or chia seed slurry to the dry ingredients and mix for a moment. Pour the yeasty water into the dry ingredients. With the mixer on medium, whirl for a few moments, until the dough comes together into a soft ball around the paddle of the stand mixer and feels soft and pliable. If the dough feels too dry, add more of the warm water in small amounts until the dough feels right. (You might not need all the water. You might need more. Yeast doughs can differ from kitchen to kitchen.) Set the dough aside in a warm place and let it rise for 1 hour.
5:Preparing to bake: Preheat the oven to 450 degrees. (If you feel comfortable with heat, take it up to 550 degrees. Just watch the dough in the oven, carefully.) If you have a pizza stone, make sure it is in the oven. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
6.Rolling out the dough: Grab 1/2 of the dough and put it between 2 pieces of parchment paper. Through the paper, roll out the dough to your desired thickness. Take the parchment paper off the dough, then transfer the dough to the pizza stone or prepared pizza tray. Brush the top with olive oil. Bake until the dough has started to crisp up and browned at the edges, about 8 to 10 minutes. (And less if you have the oven cranked up to 550 degrees.)
7.Take the crust out of the oven. You now have a pre-baked pizza crust. Top with anything you fancy and continue baking until the cheese is bubbly and melty.
Do you have a question about food or drink? E-mail Bill Daley at: firstname.lastname@example.org. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.