Gluten-Free Yeast-Raised Pizza Crust

• 2 cups white rice flour
• 3/4 cup tapioca starch
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/2 cup very warm water (120u0b0 to 130u0b0F)
• 2 large eggs
• 2 tablespoons olive oil, plus more for brushing

1. In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.
2. Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn't hold together, add a tablespoon more water.
3. Center the dough on a 16 1/2 by 12 1/2-inch piece of parchment paper. Dust the dough generously with white rice flour. Roll out the dough until it covers the parchment paper.
4. Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.
5. Lightly brush olive oil over the top of the crust with a pastry brush. Cover the dough completely with plastic wrap. Allow to rise at room temperature for 45 minutes, or until dough is light and slightly puffy.
6. Top and bake as directed. If recipe calls for brushing the crust with olive oil, you can skip that step because the crust is already brushed with oil.

white rice, tapioca starch, sugar, baking powder, salt, xanthan gum, packet, very warm water, eggs, olive oil

Taken from www.seriouseats.com/recipes/2012/06/elizabeth-barbones-yeast-raised-pizza-crust.html (may not work)