Gluten Free Pizza

Heat milk, butter, and salt over medium heat until it begins to boil. Remove from heat, stir in tapioca flour very quickly, using a fork, not a whisk, unless you want to spend a while removing dough from the whisk with a fork. Whatever knits your stitch. Transfer to a mixing bowl and let cool. Seriously. Walk away. Go knit or something. You don’t want to burn your hands trying to knead too-hot dough. Ask me how I know this.
Once it’s cool enough to handle, slowly knead in eggs and parmesan until the entire mixture is smooth. I usually alternate bits of egg and bits of parmesan to make it easier to handle. Think it’s smooth enough? Keep kneading. No really. It needs to be completely lump free.
After it’s completely smooth, add the flour and any seasonings you might like in your crust. Knead again until the flour is incorporated. Stick the dough in the fridge for half an hour or so. It needs to be chilled through, and DO NOT skip this step unless you want a gummy crust, which I learned the hard way. Now would probably be a good time to turn your oven on to 400F, and lightly (lightly!) grease one 12″ circular pan.
Spread dough into pan carefully, then puncture with a fork a couple times to prevent big giant air bubbles from forming. You don’t need as many fork marks as I have, it was just very satisfying to stab the dough that had taken up half my afternoon. Bake the crust for 20 minutes or until lightly browned on top, rotating your pan around at the halfway point if your oven’s like mine and things cook faster toward the back of the oven than they do toward the front.
Add sauce, cheese, and your toppings of choice (I put my toppings under the cheese so that it melts better, also so that the unsuspecting are assaulted by the flavor of pepperoni) and stick back in the oven for 10-15 minutes, or until cheese is bubbling and browned a bit.
Slice, fend off friends and family who may try to steal some from you, and enjoy.