In this recipe, the ingredients just mix together in a bowl—no kneading is necessary. The raw dough doesn’t taste like yeast dough; but magically, during baking it becomes a gluten-free pizza crust, with a browned crust and mellow, yeasty flavor.

Makes dough for 1 pizza to serve 8 to 12

1 cup stoneground brown rice flour
1 cup tapioca flour or potato starch
1 cup garbanzo bean or chickpea flour
½ cup cornstarch or corn flour
1 Tbsp xanthan gum
1 Tbsp instant or bread machine yeast
1½ tsp fine kosher or sea salt
3 large eggs or equivalent substitute
1 tsp cider vinegar
2 Tbsp agave nectar or honey
3 Tbsp vegetable oil, such as canola, corn, or light olive oil
½ cup unsweetened applesauce
1 cup lukewarm water, about 100 degrees

1. Spoon the flours and xanthan gum into a measuring cup, level with a knife or finger, then dump into a large mixing bowl.

2. Add the yeast and salt to the flour. Stir together with a wooden spoon. Lightly beat the eggs in 4-cup measuring glassware. Add the brown sugar, vegetable oil, applesauce and water and whisk until thoroughly mixed. Pour the liquid into the flour mixture and whisk until arriving at a smooth, very loose, batter-like dough.

3. Cover the bowl with plastic wrap and let rise at room temperature, about 72 degrees, for 2 hours or until the dough has risen to nearly the top of the bowl and has a thick, golden, mashed potato-like appearance.

Source: Adapted from 200 Fast & Easy Artisan Breads, by Judith Fertig.