Gluten Free Pizza Crust

This one was born from a recipe I tried but found to be vaguely as tasty as wet cardboard. Good thing the kitchen is a fun place toe experiment!  A couple of tweaks, a couple of tries and my own recipe was born.

1 c warm water
1 pkt (2 1/4 t) yeast
1 t sugar
1 1/2 t olive oil
1/2 c white rice flour
1/4 c sorghum flour
1/4 c potato starch
1 1/2 t xanthum gum
2-3 cloves crushed garlic

Dissolve the sugar and yeast in 1/2 c of water and let sit about 10 minutes until the mixture is nice and bubbly. Add the rest of the water, oil and garlic and give it a mix. Combine the dry ingredients then mix into the wet. Press it all out on a pizza stone- keep your fingers plenty wet for this part, then let it rest for 10-15 minutes while the oven preheats to 450. Bake for 15 minutes then remove from the oven, brush the crust with olive oil, top with ingredients of your choice and return to the oven for another 10-12 minutes.

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