This crispy pizza crust tastes so delicious that your guests won't know it's
wheat and gluten-free. You can hold a slice in your hand and it won't crumble!
You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Heat oven to 425 degrees F.
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. (You may also mix in bread machine on
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust),
11 x 7-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 the pizza crust for 10 minutes.
Remove from oven.
Spread pizza crust with your favorite sauce and toppings.
Bake for another 20-25 minutes or until top is nicely browned.