This recipe comes from Carol Fensters' cookbook: Special Diet Solutions.
1 T gluten-free dry yeast
2/3 cup brown rice flour or bean flour
½ cup tapioca flour
2 tablespoons dry milk powder or non-dairy dry milk or sweet rice flour
2 teaspoons xanthan gum
½ teaspoon of salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb dressing
2/3 cup warm water (40 degrees)
½ teaspoon sugar or ¼ teaspoon honey
1 teaspoon of olive oil
1 teaspoon cider vinegar or ¼ teaspoon vitamin C crystals without cooking buffer
Preheat the oven to 220 degrees.
In a medium bowl with regular beaters (not in the form of dough hooks), mix the yeast, flours, powdered milk powder, xanthan gum, salt, gelatin powder, and Italian herb dressing to low speed.
Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, a tablespoon at a time, until the dough cannot resist the beaters). The dough will resemble soft bread dough. (You can also mix the bread machine in the dough setting.)
Spoon mixture onto 12-inch pizza pan or baking sheet (for thin, crispy crust), 11x7-inch pan (for deep version) coated with cooking spray. Generously sprinkle the rice flour over the dough, then press the dough into the pan and continue to sprinkle the dough with flour to keep it from sticking to your hands. Make the edges slightly higher to hold the ingredients.
Bake the pizza dough for 10 minutes. Remove from oven. Spread the pizza dough with sauce and toppings. Bake for another 20-25 minutes or until the top is golden brown.
Preparation time: 45 minutes
Original article (in English) Celiac.com