Gluten Free Pizza Crust

By Tonya_Speed

NUTRITION per serving: 99 Calories; 2g Fat; 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Points: 2

Ingredients

• 1 tablespoon dry yeast
• 2/3 cup brown rice flour OR sorghum flour (plus extra for sprinkling)
• 1/2 cup tapioca flour
• 2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 teaspoon unflavored gelatin powder
• 1 teaspoon Italian seasoning
• 2/3 cup warm milk (110 degrees)
• 1/2 teaspoon sugar
• 1 teaspoon olive oil
• 1 teaspoon cider vinegar

Preparation

Step 1

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar. Beat on high speed for 2 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. Preheat oven to 425 degrees. Put mixture on a greased 12-inch pizza pan. 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 hold the toppings. Bake pizza crust for 10 minutes. Remove from oven. Top crust with sauce and toppings. Bake for another 20 to 25 minutes or until top is nice and golden.