Pizza Crust
2 cups water
1 ½ Tbsp. arrowroot
2 Tbsp. olive oil
5 cups flour (rice or millet)

Dissolve arrowroot in the water, and add the remaining ingredients. Mix until a dough ball is formed. If it is too dry, add a little more water; if too wet, add a little more flour.
If you use rice flour, the dough will not hold together for rolling like traditional pizza dough. So what I found that works is making a deep dish style by pressing the dough into an oiled 9x13 pan and piling the toppings on. :)
Millet flour holds together much better, though at the moment of typing this, I haven’t yet made an all-millet pizza.

Our special blood-type pizzas:

For A’s and B’s: mushrooms, onions and garlic sautéed in olive oil spread on the bottom, with Mozzarella cheese, cooked crumbled turkey, oregano, paprika, basil, parsley.

For AB’s and O’s: mushrooms, onions and garlic sautéed in olive oil spread on the bottom, tomato sauce, Mozzarella cheese, cooked crumbled turkey, oregano, paprika, basil, parsley.