Carol Fenster has revised and updated her classic book, which is great news for the more than 2.2 million people who can't eat wheat because of celiac disease, food allergies or intolerances. Fenster has almost a decade's experience behind her culinary skills and firmly believes you need not give up the food you love just because you can't eat wheat.

Crust:
Preheat oven to 425°. In medium mixer bowl using regular Beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, 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 a bread machine on the dough setting.)

Put mixture on 12-inch pizza pan or baking sheet (for thin, crispy crust), or 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 hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned.

Per Serving (1/6 of recipe crust and sauce only):
Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fiber 3g