Gluten-free Pizza Crust

1 T. yeast (active dry)

1/3 c.  sorghum flour

1/3 c.  brown rice flour

1/2 c. tapioca flour

2 T. nonfat dry milk powder

1 t. guar gum (xanthan gum would also work, but my tummy quivers at the thought of it)

1/2 t. salt

1 t. unflavored gelatin powder (Knox brand)

1 t.  italian seasoning

2/3 c.  warm water

1 t.  olive oil (can be omitted)

1 t.  apple cider vinegar

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Preheat oven to 425°F.

Sift first 9 ingredients together and dump into electric mixer.  Mix on low for about a minute, while you heat your water in the microwave.   When water is hot, slowly pour into mixer and add olive oil and cider vinegar.  Mix on high for 3 minutes.

Pour onto a pre-greased silicone baking sheet and spread into a pizza shape using a spatula.  You can also “flour” your hands and spread but the guar gum makes the dough incredibly sticky and hard to spread, so I find the spatula is the best bet.

Throw into the oven for 10 minutes to pre-bake the crust.   The crust should start to pull away a bit from the baking mat and will sometimes brown a bit, so check it before you pull it out.  Top with sauce and toppings and bake again for 7 minutes to melt the cheese and heat the toppings.  Let set for a few minutes, then cut and enjoy.