2⁄3cup brown rice flour (I use ‘garfava’ flour which is a blend) or 2⁄3 cup gram flour (I use ‘garfava’ flour which is a blend) or 2⁄3 cup fava bean flour (I use ‘garfava’ flour which is a blend)
1⁄2cup tapioca flour
2tablespoons powdered milk(Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair) or 2 tablespoons non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
2teaspoons xanthan gum
1teaspoon unflavored gelatin
1teaspoon italian seasoning
2⁄3cup water (110 degrees F)
1⁄2teaspoon sugar or 1⁄2 teaspoonhoney or 1⁄2 teaspoon agave syrup
1teaspoon olive oil
1teaspoon cider vinegar
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
Beat on high speed for 3 minutes.
(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
Make edges slightly thicker to hold toppings.
Bake pizza crust for 10 minutes.
Remove from oven.
Spread pizza crust with your favorite sauce and toppings.
Bake another 20 to 25 minutes or until top is nicely browned.