2 tsp. quick yeast
1 cup warm water
1 Tbsp. apple cider vinegar or lemon juice
2 Tbsp. olive oil (for dough)
1 Tbsp. sugar
2 Tbsp. powdered buttermilk/dry non-fat milk/non-dairy creamer
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
2 egg whites
2 cups Premium Gold® Gluten Free Flour
½ cup gluten free flour: oat, garbanzo, millet, or sorghum
¼ cup tapioca or potato flour
2 Tbsp. olive oil (for pan)

Directions:
Dissolve yeast in warm water. Set aside.
Preheat oven to 400 degrees F.Mix together vinegar, oil, sugar, powered milk, salt, baking powder and baking soda.
Add yeast mixture; mix well. Let rest for 10 minutes. Add 2 egg whites and blend well. Mix in the flours until dough forms.Scrape bowl and lightly oil dough ball. Cover and let rise in warm place for 20 minutes.Prepare pan with oil, cooking spray or parchment paper. Use a baking sheet, two round cake pans or 12 inch round pizza pan.

Divide dough into two equal parts for small pans; use all dough for 12 inch pizza..
Wet hands with water or oil, and pat hands with gluten free flour. Place plastic wrap over dough. Press from center, working out and around the pan, moving dough up the side for crust and back and forth from the center for even placement.

Cover with plastic wrap or towel and let the dough rest for 20 minutes.

Bake for 7 minutes. Remove from the oven. Top with your favorite sauce, meat and cheese. Return to the oven for 12-18 minutes, depending on the toppings.