Recipe: Wheat-Free and Gluten-Free Pizza Crust!

Kagi, your friend may be unlucky with her allergies, but she is very luck to have you as a friend!!! I found this recipe on the web. I have not tried it. I saw some more I will also post. I would like to hear if they work :-))
...........................................................................

Wheat Free and Gluten Free Pizza Crust

This crispy pizza crust tastes so delicious that your guests won't
know it's wheat and gluten-free. You can hold a slice in your
hand and it won't crumble! You may also shape the dough into four
individual pizzas.

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray

Preheat oven to 425 degrees.

In medium bowl using regular beaters (not dough hooks), blend
the yeast, flours, dry milk powder, xanthan gum, salt, gelatin
powder, and Italian herb seasoning on low speed. Add warm water,
sugar (or honey), olive oil, and vinegar. Beat on high speed for
3 minutes. (If the mixer bounces around the bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) The dough will resemble soft
bread dough. (You may also mix in bread machine on dough
setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin,
crispy crust), 11 x 7-inch pan (for deep dish version) that has
been coated with cooking spray. Liberally sprinkle rice flour
onto dough, then press dough into pan, continuing to sprinkle
dough with flour to prevent sticking to your hands. Make edges
thicker to contain the toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread
pizza crust with your favorite sauce and toppings. Bake for
another 20-25 minutes or until top is nicely browned.

Preparation = 45 minutes. Serves 6.

Crust only:
Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg,
Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice
flour in place of the 2 tablespoons dry milk powder or non-dairy
milk powder. However, the crust won't brown as nicely.