1 tablespoon active, dry yeast
3/4 cup warm milk (about 110 F)
1 teaspoon sugar
2/3 cup sorghum flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 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
Preheat oven to 425 F. Lightly oil a 12-inch, nonstick pizza pan.
In a small bowl, combine the yeast, milk and sugar. Stir to dissolve, then set aside for 5 minutes.
In a food processor, combine milk mixture with all remaining ingredients except the rice flour. Process until ingredients come together and form a ball. Dough will be soft.
Transfer dough to prepared pan. Liberally sprinkle dough with some of the rice flour, then use your hands to press dough into pan, continuing to dust with flour as needed to prevent sticking. Make edges thicker to contain toppings.
Bake for 10 minutes, then remove crust from oven and add sauce, toppings and cheese. Bake for another 20 to 25 minutes, or until top is nicely browned.
Makes one 12-inch crust.
— Recipe adapted from "Gluten-Free Quick & Easy," by Carol Fenster.