Wheat-Free Pizza Crust
A 2-step process makes a tasty pizza. Bake the crust first, at 425° for 10 minutes. Remove from the oven, add sauce and toppings, and return to bake another 15 to 20 minutes.

1 tablespoon active dry yeast
2/3 cup warm water
1/2 teaspoon sugar
2/3 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon agar powder
1 teaspoon Italian seasoning
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray

1. Preheat oven to 425°. In a small bowl, stir together yeast, water, and sugar. Set aside 5 to 10 minutes, until foamy.

2. In medium mixing bowl or bowl of an electric mixer, blend rice flour, tapioca flour, milk powder, xanthan gum, salt, agar powder, and Italian seasoning. Mixing on low speed, add yeast mixture, oil, and vinegar. Raise speed to high and mix for 3 minutes.

3. Lightly spray a 12-inch pizza pan or baking sheet and turn dough out onto it. Sprinkle with rice flour, as needed, to keep dough from sticking to fingers. Pat out to a 12-inch round crust, making edges slightly higher to contain toppings.

Makes one 12-inch crust.

L PER 1/2 CRUST: 337 CAL (9% from fat), 7g PROT, 3.5g FAT, 69g CARB, 569mg SOD, 0.8mg CHOL, 1.3g FIBER