Gluten Free Pizza Crust

1 tablespoon active dry yeast

¾ cup warm milk (about 110 degrees)

1 teaspoon sugar

2/3 cup sorghum flour

cup tapioca flour

2 teaspoons xanthan gum

1 teaspoon salt

1 teaspoon gelatin powder (such as Knox brand)

1 teaspoon Italian seasoning

1 teaspoon olive oil

1 teaspoon cider vinegar

Rice flour, for dusting

Heat oven to 425 degrees. Lightly oil a 12-inch nonstick pizza pan.

In a small bowl, combine the yeast, milk and sugar. Stir to dissolve, then aside for 5 minutes.

In a food processor, combine the milk mixture with all remaining ingredients except the rice flour. Process until the ingredients come together and form a ball. The dough will be soft.

Transfer the dough to the prepared pan. Liberally sprinkle the dough with rice flour, then use your hands to press the dough into the pan, continuing to dust with flour as needed to prevent sticking. Make the edges thicker to contain toppings.

Bake for 10 minutes, then remove the crust from the oven and add sauce, toppings and cheese. Bake for another 20-25 minutes, or until the top is nicely browned.

Makes one 12-inch crust.

Adapted from "Gluten-Free Quick & Easy" by Carol Fenster (2007 Avery)