Gluten-Free Pizza Crust

• 1 tablespoon active dry yeast
• 2/3 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup tapioca flour
• 2 tablespoons nonfat dry milk powder
• 2 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin
• 1 teaspoon Italian seasoning
• 1 teaspoon cider vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 to 1-1/3 cups brown rice flour

1. In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).
2. On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.
3. Bake at 425u0b0 for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

active dry yeast, warm water, tapioca flour, nonfat dry milk, xanthan gum, unflavored gelatin, italian seasoning, cider vinegar, olive oil, salt, sugar, brown rice flour

Taken from www.tasteofhome.com/recipes/gluten-free-pizza-crust/ (may not work)