Servings: 1 11x13-inch pizza
For the dough
- 40 g brown rice flour (plus extra for bench flour)
- 40 g potato starch
- 40 g cornstarch
- 10 g millet flour
- 0.75 tsp ground psyllium husk
- 0.75 tsp xanthan gum
- 0.75 tsp kosher salt (plus extra)
- 120 g water
- 1 tbsp extra virgin olive oil (plus extra)
For finishing the pizza
- 3 oz pureed canned San Marzano tomatoes
- 3 oz fresh mozzarella
- 1.5 tsp dried basil
- 1.5 tsp dried oregano
Set your oven rack in the middle position and place a baking steel on it. Preheat to 550º F (285º C) for at least 45 minutes.
In a small bowl, whisk together the dry dough ingredients. Then add the water and olive oil, and stir vigorously with a spoon until the mixture forms a smooth dough.
Place an un-floured 15x15-inch piece of parchment paper on a flat surface. Using a spatula, scrape the dough onto the center of the parchment, then press into a flattened rectangle with floured hands.
Dust the surface of the dough and a rolling pin with bench flour. Roll the dough into roughly a thin 11x13-inch rectangle (about 1/8 inch thick).
Brush the surface of the dough with a thin coat of extra virgin olive oil. Immediately use a lightly floured pizza peel to launch the dough-on-parchment into the oven. Bake for 3 minutes.
Remove from the oven and transfer the par-baked matzo crust off the parchment onto your pizza peel. Ladle the tomato sauce onto the pizza and spread into an even layer. Scatter the fresh mozzarella, then sprinkle with the dried herbs.
Bake for an additional 5 minutes. Remove from the oven, and finish with a sprinkle of kosher salt and a light drizzle of extra virgin olive oil. Then slice and serve hot.