Sun-Dried Tomato Pizza Crust

The one thing I'm often asked for are more gluten-free dinner recipes.  I'm never quite sure what people are exactly looking for when they ask me for this, so I'm starting with some basic staples.  I've played around with several different pizza crusts and while the more traditional yeast doughs are nice, I keep coming back to my first non-yeast, thin crust recipe.

Today I put a new twist on a old classic and I have to say, it may be my new go-to!  : )

Ingredients:

• 1 cup white rice flour
• 1 cup glutionus rice flour
• 1/2 tsp salt
• 1 tsp olive oil
• 2 tsp vinegar (you can go with your favourite on this, I usually use a rice vinegar, but white or balsamic or any other would be great too...just depends on your preference)
• 1 tbsp sun-dried tomato salad dressing (this could be swapped for a zesty italian, greek or again, whatever strikes your fancy!)
• 1 cup water

Directions:

1. Stir together flours and salt.
2. Using a spatula or wooden spoon, mix in oil, vinegar, dressing and water.  Stir until a soft dough forms.  You should be able to shape it into a smooth round ball.
3. Pat it out on a pizza pan.
4. Pre-bake the crust for 10 minutes at 350 degrees F before adding toppings.
5. Once toppings are on, put it back in the oven until the cheese is bubbly.