Gluten-Free Pizza Crust

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. active dry yeast
2/3 c. warm water (110-115 degrees)
1/2 c. tapioca flour
2 Tbsp. nonfat dry milk powder
2 tsp. xanthan gum
1 tsp. unflavored gelatin
1 tsp. Italian seasoning
1 tsp. cider vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. sugar
1-1 1/3 c. brown rice flour

Directions:
In a small bowl, dissolve yeast in warm water.  Add the tapioca flour, milk powder, xanthan gun, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 c. brown rice flour.  Beat until smooth.  Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).

On a floured surface, roll dough into a 13 inch circle.  Transfer to a 12 inch pizza pan coated with cooking spray; build up edges slightly.  Cover and let rise for 10 minutes.

Bake at 425 degrees for 10-12 minutes or until golden brown.  Add toppings of your choice.  Bake 10-15 minutes longer or until crust is golden and toppings are lightly browned and heated through.

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