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Ingredients
  • subheading: FOR THE PIZZA CRUST:
  • 2 cups ( 280 g) all purpose gluten free flour blend (Better Batter highly recommended)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • ¼ cup ( 36 g) tapioca starch/flour plus more for sprinkling (See Recipe Notes)
  • 2 teaspoons ( 6 g) instant yeast (See Recipe Notes)
  • 1 ½ teaspoons ( 6 g) granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup ( 8 ounces) warm water (about 95°F)
  • 2 tablespoons ( 28 g) extra virgin olive oil
  • subheading: FOR THE FILLING:
  • 1 cup ( 248 g) ricotta cheese
  • 1 ( 50 g (weighed out of shell)) egg beaten
  • 1 ounce grated Parmesan Cheese
  • 6 ounces part skim mozzarella cheese freshly grated
  • ½ teaspoon ground dried oregano
  • ⅛ teaspoon freshly ground black pepper
  • Egg wash 1 egg + 1 tablespoon water, beaten
Steps
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