From: "Theresa Ray" <[log in to unmask]>
Subject: Recipe: Pizza Crust GF/CF/EF/DF/SF

Pizza Crust - good enough for all to eat, but makes a small (12") crust
2/3 cup warm water
1 1/2 teaspoons dry yeast
1/4 teaspoon honey or maple syrup
1 cup brown rice flour
1 teaspoon guar gum or xanthan gum

Combine the water, yeast and honey or maple syrup in a cup. Set aside for 10
minutes, until the yeast is foamy. In a medium bowl, mix the flour and guar
gum. Stir in the yeast mixture. Mix well. Knead (or mix with a spoon) well
for 10 minutes. I find that the mixture is still very gooey at this point,
and mixing with a spoon works well. As you mix, you will notice that the
mixture more or less stays together, but is not in a traditional ball of
dough. Cover and let rise for about 1 hour. Punch down the dough and place
on an oiled cookie sheet (you will have to add quite a bit more rice flour
before you do this - but don't try to get it to quit being sticky - it never
does. Just make it so you can handle it barely). Push the dough into a 12
inch circle. Bake at 425F for 5 minutes. Top with tomato sauce and toppings
and bake at 400F for another 15 minutes. The key to this dough is just to
make it manageable. It will never "ball", but it stays together nicely after
baking. Wheat-free baking is so weird!