This recipe comes to us from “hangininthere” in the Gluten-Free Forum.

Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.

Ingredients:
2 tablespoons rapid rise yeast
1 1/3 cup warm milk
1 teaspoon sugar

1 1/3 cup brown rice flour
1 cup tapioca flour
2 teaspoons guar gum
1 teaspoon salt
2 teaspoons unflavored gelatin powder
2 teaspoons dried Italian seasoning

2 teaspoons olive oil
2 teaspoons apple cider vinegar

Directions:
Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well.

Butter and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan - sprinkle top of dough with flour so dough doesnt stick to your hands as youre shaping pizza. Rub olive oil on top of patted out crust. Bake plain un-topped crust for 10 minutes. Remove from oven and add toppings.

Return to oven and bake for another 20 minutes.



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