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.
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Line 2 half-sheet trays with Silpats or parchment generously brushed with olive oil.
In medium bowl, dissolve maple crystals in water and add yeast. Set aside.
In another medium bowl, sift and whisk together rice flour, tapioca flour, and xanthan gum. Add fennel seeds and salt, and mix together. Set aside.
In small pot, add flax seed to water and for about 5 minutes , stirring frequently, until water reaches consistency of egg white. Strain mixture through fine-meshed sieve, and retrieve 2 tablespoons of seedless extract. Set aside.
In stand mixer, blend flaxseed extract, 1 tablespoon olive oil and yeast-maple crystal water. Add flour mixture and beat on high for 2 minutes .
Using tablespoon, dollop batter onto sheets, making 6-8 mini pizzas per sheet tray. 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.
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