This recipe was floating around on a thread on this forum a while back. My family loves it (even the gluten eating ones). But when in a hurry we have started using chebe as well and it is just as good. In order to make it a little more like a wheat crust I add 2 Tablespoons of pamela's baking mix and about 2 tablespoons of flax meal (cuz I put it in just about everything!
). Then add enough milk to make it intoa dough - following the other directions on the package. Excellent! and so easy.
Here is the other recipe (an I added flax meal to this one too - really, try it, it's good!)
NY Style Pizza
Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.
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
1 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons unflavored gelatin powder
2 teaspoons dried Italian seasoning
2 teaspoons olive oil
2 teaspoons apple cider vinegar
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.
Grease 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 doesn't stick to your hands as you're shaping pizza. Bake plain un-topped crust for 15 minutes. Remove from oven and add toppings.
Return to oven and bake for another 10 minutes.
Tip: I put plastic wrap over dough and then roll out with small rolling pin (on pan) to avoid sticky dough.