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Beth:
I'm sorry, because you sent your email to the list address, not to my
address, I didn't get your address.  Consequently, I'm answering your
request for the pizza crust recipe here.

I can't give you the recipe 'cause it comes right from Bette Hagman's new
book- The GF Gourmet Bakes Bread which is copyrighted.  The flour used is
the French Bread/Pizza Mix on Page 190 and the crust was Seasoned Pizza
Crust on page 191. My wife made it in a bread maker (Zojirushi) and both
times it came out as a thin New York style crust which is what I like.
Perhaps it can make a Chicago type thick crust, but I don't know... and
don't care!

Hope this helps you and maybe others,
Sincerely,  B.J. Broadbent