Cheba Brand Calzone in Gluten-Free Recipes & Cooking Tips Posted September 27, 2007 · Report to Admin Here's a great crust that we make. I usually double it to make 2 large pizzas for my family of 5. Pizza Dough 1 Tbsp yeast 2/3 c warm water -- plus 1 Tbsp 1 1/4 c rice flour 1/2 tsp salt 1/4 c tapioca starch 1/4 c potato starch 1 tsp xanthan gum 1/8 c sugar 1 egg 1 1/2 Tbsps corn oil 1 tsp cider vinegar Proof yeast in warm water with a pinch of sugar. Combine dry ingredients. Add eggs, oil, vinegar and then proofed yeast. Beat on high speed for 3 minutes. Dough will be sticky and wet, more like cookie dough. Turn out onto board dusted lightly with potato starch. Coat dough just enough so it doesn't stick to hands. Do not knead or add too much starch that will make dough too heavy to rise, the moister the better. Line cookie pan or pizza pan with parchment paper. Gently pat out dough to desired thickness, just barely coating hands as needed. Cover with saran and let rise one hour. Bake 400 degrees for 15-20 minutes after you add desired toppings. Will just barely brown. Makes 1 large or 4 individual pizzas (kid's size) **I don't use parchment, but I do spray the pan and then sprinkle with cornmeal.