Thin Yeast Crust Pizza

Well, my quest for a decent pizza crust continues.  As Rach says, this one isn't as bad as the last one, but it still isn't what I'm searching for. It has much more flavour and texture using the yeast.  I based this recipe from Betty Hagman's book The Gluten-Free Gourmet.

You will need:

• 1 package of quick dry yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 2/3 cup rice flour
• 1/3 cup potato flour
• 1 tbsp. potato flour
• 1 1/2 tsp., melted shortening
• 1 tsp. salt

In bowl dissolved yeast and sugar in warm water until yeast bubbles and quantity doubles.  Add in the rest of the ingredients and add extra water (if necessary) until dough resembles cake frosting.

Spread on a stone way baking sheet or pizza round.  Top with pizza sauce, cheese and desired toppings.  Bake at 425F for 25 to 30 minutes. Let it rest for 15 minutes or so before serving.