1/2 cup millet
1 and 1/2 cup brown rice flour
2/3 cup tapioca starch
1 and 1/3 cup potato starch
2 packages gluten free yeast
2 tsp xanthan gum
2 tsp sugar
1 tsp salt
4 egg whites slightly beaten (I used 4 eggs worth of Ener-G egg replacer)
4 TBS olive oil plus more for brushing
1 and 1/4 cup warm water
optional: GF corn meal for dusting crust
Place all ingredients in your bread machine and then set to “dough” setting. When it is done then divide the dough into two even sized balls, and set aside while you get all your ingredients for the stuffing out.
Roll the dough out into a pocket that is longer than it is wide. When mine are rolled out they are about the size of a regular cookie sheet, so that when folded shut you could fit the 2 pockets side by side on one cookie sheet (although I cook mine on 2 sheets because I have the oven room).
Next go ahead and stuff the stuffed pizza bread with what ever topping you want. Pictured here is a mix of pizza sauce, pepperoni, seasoned hamburger, mozzarella, cheddar, and parmesan which is a family favorite, but you can mix it up however you want it. Stuff pizza bread night is a great night to use up those little bits of this and that leftover in the fridge and freezer.
Here is a tip before you fold over your pocket wet all the edges with a bit of water using either your finger or a pastry brush. This will help seal the dough better decreasing the chances of the toppings oozing out of the bread pocket.
Another tip for ensuring a tight seal on the stuffed pizza bread, is to use the back side of a fork to pinch the dough together.
Once your pocket loaf is made, place it in oven that has been preheated to 350 degrees until golden brown which takes about 15 to 18 minutes. Cool for 5 and then slice and serve.