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This was in our latest support group newsletter.  Has anyone every tried this
one?

Pizza Crust:  Adapted from the Gluten Free Gourmet

Mix in a bowl:
1 1/2 tsp. yeast
1 tsp. sugar
1/2 cup warm water
Let sit for 5 minutes or until it bubbles a little.

Add:
2/3 cup white rice flour
1/3 cup potato starch
1 Tbsp potato flakes (instant mashed potato flakes)
1 1/2 tsp olive oil
1 tsp salt
up to 1/2 cup additional water, until right consistency.

You are trying to make the mixture the consistency of pancake batter, so it
will pour without being too runny.  It should easily slide back and forth on
the pan so you can coat the entire pan with a thin layer.

Pour batter into a nonstick pan (11 x 15 Teflon coated pan).  Shake the pan
from side to side to get the batter to cover the entire pan.  This may take a
minute or so to accomplish.  It should make a thin layer on the pan.  Bake this
crust at 425 for 10 minutes or until just turning golden brown.  Remove from
oven and top with sauce and cheese.  Return to oven and bake for 10 - 15
minutes longer or until cheese melts.

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