Dish up pizza with gluten-free crust

It’s hard for kids with gluten allergies to give up everything. Here’s a pizza they can dive into.

This gluten-free crust tastes great, but calls for a slightly unusual method.

It is shaped and partially baked before adding the toppings.

Associated Press

GLUTEN-FREE PIZZA CRUST

1tablespoon active dry yeast

3/4cup warm milk (about 110 degrees)

1teaspoon sugar

2/3cup sorghum flour

1/2cup tapioca flour

2teaspoons xanthan gum

1/2teaspoon salt

1teaspoon gelatin powder (such as Knox brand)

1teaspoon Italian seasoning

1teaspoon olive oil

1teaspoon cider vinegar

Rice flour, for dusting

Preheat oven to 425 degrees. Lightly oil a 12-inch nonstick pizza pan.

In a small bowl, combine the yeast, milk and sugar. Stir to dissolve, then aside for 5 minutes.

In a food processor, combine the milk mixture with all remaining ingredients except the rice flour. Process until the ingredients come together and form a ball. The dough will be soft.

Transfer the dough to the prepared pan. Liberally sprinkle the dough with rice flour, then use your hands to press the dough into the pan, continuing to dust with flour as needed to prevent sticking. Make the edges thicker to contain toppings.

Bake for 10 minutes, then remove the crust from the oven and add sauce, toppings and cheese. Bake for another 20 to 25 minutes, or until the top is nicely browned.

Makes 1 12-inch crust.

Adapted from Carol Fenster’s “Gluten-Free Quick &Easy”