1 tsp Italian seasoning 2/3 cup water (110 degrees F)
1/2 tsp sugar or honey 1 tsp olive oil
1 tsp cider vinegar 1/2 cup tapioca flour
2/3 cup brown rice flour or gram flour or fava bean flour
2 Tbs powdered milk or 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-dairy)
Preheat oven to 425 degrees. 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 Tbs. 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. (changed the cooking times to 13 minutes for the first bake and 15 minutes for the second. It takes me 45 minutes from start to table...)
