½ cup / 75 ml warm water 1 teaspoon / 7 g sugar 1 teaspoon / 6 g gelatin 1 rounded tablespoon / 10 g active dry yeast 1 teaspoon / 5 ml olive oil ¼ cup / 60 ml milk ½ cup / 70 g white bean flour ¼ cup / 40 g millet flour ½ cup / 80 g potato starch ¼ cup / 30 g tapioca starch 1 teaspoon / 10 g xanthan gum ½ teaspoon / 5 g salt Sweet rice flour for rolling Cornmeal for dusting pan Mix 1 teaspoon sugar and 1 teaspoon gelatin in a cup. Whisk in the warm water and then the yeast. Set the cup in warm water to keep yeast warm. Let proof until doubled. Pour oil and milk into mixer bowl; add proofed yeast. Mix lightly. Blend dry ingredients well, then add all at once to the liquid mixture. Mix on low until blended, then beat on high for 3 minutes. Turn out on a surface sprinkled with sweet rice flour; knead lightly. Roll out to form a 13-inch / 33-cm circle. Then roll the edge under to form a thicker edge. Cut parchment paper to fit pizza pan and dust with cornmeal. Carefully transfer pizza crust onto parchment paper.
