Gluten Free Pizza Crust

1 tbsp gluten free dry yeast

2/3 c brown rice flour

½ c tapioca flour

2 tbsp dry milk powder or non-dairy milk powder

2 tsps xanthan gum

½ tsp salt

1 tsp unflavoured gelatin powder

1 tsp Italian herb seasoning

2/3 c warm water (105 degrees)

½ tsp sugar or ¼ tsp honey

1 tsp olive oil

1 tsp cider vinegar

Cooking spray


Preheat oven to 450 degrees. 

In medium 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.

Put mixture into 12 inch pizza pan or on baking sheet (for thin crispy crust) 11 x 17 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 thicker to contain the toppings.

Bake pizza crust for 10 minutes.  Remove from oven. Spread pizza crust with favourite sauce and toppings.  Bake for another 20-25 minutes or until top is nicely browned.  Serves 6.