Thoroughly mix all ingredients with a large whisk.
Store mix in a large container, in the refrigerator or a cool dark location.
Label the container Gluten Free All Purpose Flour Mix
Make 8 cups
How to make it
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
Mix on high speed for 3 to 4 minutes.
Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
Yield: 1 large, or 2 medium or 3 small pizza crusts
A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.