This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions.

1T gluten-free dry yeast
2/3 cup brown rice flour or bean flour
½ cup tapioca flour
2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
2 teaspoons xanthan gum
½ teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 deg F)
½ teaspoon sugar or ¼ teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Preparation time: 45 minutes

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