Dissolve yeast in ½ cup warm water, and add sugar. Add rest of ingredients and mix well. Add the rest of water until it is the consistency of thick batter. Grease pizza pan and pour dough into center and spread around evenly. Add toppings and cook at 400 for 15 to 20 minutes.

Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky!

Grease and flour two pizza pans. Divide the dough in half and roll out on pizza pans. Make sure to use lots of gluten-free flour on your hands and on the dough as you roll it. (I actually just use my hands, not a rolling pin). Bake at 350 degrees for about 15-20 min. or until browned.

Take out and put on ingredients. Bake again until cheese bubbly. This looks and tastes just like regular pizza and freezes well in individual pieces.

4 cup shredded zucchini, drained and squeezed dry (I wrapped it in a dish towel and twisted it)
2 cup cooked rice
1 ½ cups mozzarella cheese
1 cup parmesan cheese
2 eggs
1 lb. ground beef
1 med. onion, chopped
1 ½s cup spaghetti sauce
1 teaspoon oregano
½ teaspoon salt
2 cups shredded cheddar cheese

Combine zucchini, rice, cheeses and eggs. Press into greased 15 x 11 pan. Bake at 400F for 20-25 minutes until it sets and is lightly brown. In a pan, brown the beef with onions then drain the fat and stir in sauce and spices, and spoon over the top of crust. Sprinkle with cheddar cheese. Bake @ 400F for 15 minutes. Let stand for 5 minutes before serving.

Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)

Other Ingredients:
7 links of gluten-free Italian sausage
1 jar gluten-free spaghetti sauce
4 cups shredded mozzarella and cheddar cheese

Cook sausage and slice into pieces. Mix with spaghetti sauce and put into a 8x11 pan. Top with half of the cheese. Pour batter evenly over the top. Sprinkle with remaining cheese. Bake at 350F for about 30 minutes, or until crust is set and top is lightly browned.

Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.

For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.

Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.