Pizza Crust

1 tablespoon dry yeast
2/3 cup brown rice flour
1/2 mixture of nut/flax/rice flour or tapioca flour
2 tablespoons milk
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon italian herbs
2/3 cup water (110 degrees F)
1/2 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar

Preheat oven to 425 degrees F. In medium bowl using regular beaters blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with and add toppings. Bake another 20 to 25 minutes or until done.