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Line 2 half-sheet trays with Silpats or parchment generously brushed with olive oil.
In small bowl, dissolve maple crystals in water and add yeast. Cover with plastic wrap and set aside.
In separate small bowl, whisk together rice flour, tapioca flour, xanthan gum, fennel, and salt. Set aside.
In stand mixer, blend egg, 1 tablespoon of oil, and yeast-maple crystal water. Add flour mix and beat on high for 2 minutes .
Using tablespoon, spoon batter onto cookie sheet, making 6-8 pizzas per sheet. With circular motion, spread each circle out with spoon to about 2 inches in diameter.
Cover with inverted sheet, and let rise 40-45 minutes . Preheat oven to 375° F.
each mini pizza 10 minutes without toppings.
Remove trays from oven, and garnish pizzas with toppings of choice. Dribble remaining oil over each mini pizza. another 10 minutes to cook fillings and melt cheese, if using.
45%Rice and tapioca flours bind with xanthan gum and a boiling-water flaxseed slurry to build these yeast-risen mini pizza bases, seasoned throughout with fennel seeds and baked on generously oiled trays.
Serves 4 · 12 ingredients · 257 cal
38%Cold butter is cut into maple-sweetened flour for a coarse crumb, then egg, heavy cream, citrus zest, and currants bring these scones together before a gentle 350-degree bake.
Serves 4 · 9 ingredients · 283 cal
38%Raisin-studded and gently sweetened with maple crystals, this gluten-free take on Irish soda bread whisks a flour blend with baking powder and soda, then folds in buttermilk, butter, and egg before baking at 375 degrees.
Serves 4 · 9 ingredients · 268 cal