Gluten-Free Pizza Crust

1 cup (250 mL) teff flour
1 cup (250 mL) brown rice flour
1/2 cup (125 mL) tapioca flour
1/2 cup (125 mL) potato flour
1/2 cup (125 mL) white rice flour
1/2 cup (125 mL) cornstarch
1 Tbsp (15 mL) baking powder
2 tsp (10 mL) xanthan gum 
1 Tbsp (15 mL) raw cane sugar, divided
1 tsp (5 mL) sea salt
1 1/4 cups (310 mL) water
1 package (8 g) active dry yeast 
1/4 cup (60 mL) extra-virgin olive oil
3 eggs, at room temperature 
1 tsp (5 mL) freshly squeezed lemon juice

Place flours, cornstarch, baking powder, xanthan gum, 2 tsp (10 mL) sugar, and salt in large bowl of mixer fitted with a paddle. Mix at low speed until blended.

Heat water in small bowl to about 110 F (40 C). Stir in 1 tsp (5 mL) sugar until dissolved. Sprinkle with yeast and let rest until yeast has bubbled to the surface, about 5 minutes. Add to dry ingredients along with oil, eggs, and lemon juice. Gently beat until mixture comes together. Continue to beat at low speed for a couple of minutes to blend thoroughly. Turn out onto counter. If dough is too sticky, lightly dust surface with tapioca flour.

Gently knead with hands for a minute, then divide mixture in half. Crusts can be made to this point, tightly wrapped and refrigerated for up to 1 day before using. Simply bring to room temperature 30 minutes before rolling out.

Lightly oil two 12 in (30 cm) pizza pans. Roll out dough and press into prepared pizza pans. Partially rise in a warm place for 15 minutes.

Preheat barbecue to 400 F (200 C). Place 1 pizza crust in barbecue and close lid. Bake for 5 minutes, then using large spatula, flip crust and add toppings. Barbecue for 5 to 8 more minutes, or until done as you like.

source: "Vegan Barbecue Feast", alive #380, June 2014