INGREDIENTS
4
Basil, large fresh leaves
1/4 tsp
Oregano, dried
1 15 ounce can
Tomatoes with added puree
2
Egg whites, large
2 1/4 tsp
Active dry yeast
1/3 cup
Chickpea flour
1 1/2 tsp
Sea salt, fine
1/3 cup
Sorghum flour
2 1/2 tsp
Sugar
3/4 cup
Tapioca flour
1/2 cup
White rice flour
1 tsp
Xanthum gum
18 1/2 tsp
Olive oil, extra-virgin
8 oz
Mozzarella, fresh
1/4 oz
Parmigiano-reggiano
1/2 cup
Whole milk