Serves 6 to 8 What You Need:
1-2/3 cups warm water
2-1/2 teaspoons active dry yeast
1 teaspoon sugar
1-1/2 cups sorghum flour
1/2 cup arrowroot starch
1/2 cup quinoa flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
7 tablespoons olive oil, divided
1 tablespoon ground flaxseeds
1 teaspoon salt
1/2 teaspoon apple cider vinegar
2 yellow onions, thinly sliced
3 Roma tomatoes, cut into 1/4-inch slices
2 tablespoons dried oregano
Salt, to taste
Freshly ground black pepper, to tasteWhat You Do:
1. Line a baking sheet with parchment paper. In a large measuring cup, add water, yeast, and sugar and stir. Let stand for 5 minutes. Set aside.
2. In a large bowl or stand mixer, add sorghum flour, arrowroot starch, quinoa flour, tapioca flour, and xanthan gum and stir until combined. To the yeast mixture, add 3 tablespoons olive oil, flaxseeds, salt, and vinegar. Turn stand- or hand-mixer to low speed and add yeast mixture to flour until combined. Scrape dough off sides of bowl, then mix on medium-high speed for about 5 minutes.
3. Oil parchment paper with 2 tablespoons olive oil. With oiled hands, spread dough on parchment about 1/4-inch thick and 1 inch from baking sheet edge. Let dough rise uncovered in a warm spot for about 40 minutes, or until doubled in size.
4. Preheat oven to 400 degrees 10 minutes before dough finishes rising. Using your fingertips, indent top of dough. Brush with remaining 2 tablespoons olive oil and top with onions, tomatoes, oregano, and salt and pepper.
5. Bake for 40 to 45 minutes, or until edges are golden brown and onions and tomatoes are cooked. Cut into slices and serve warm.