Gluten Free Pizza Crust

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Since I discovered that I can not eat wheat products, I have been experimenting with recipes for making a pizza crust that I can eat and that my no-gluten-free husband will like. I think I found the right combination. Here it is: 1 packet rapid rise dry yeast 3/4 cup warm water 2 tsp brown sugar 2/3 cup white rice flour 1/2 cup tapioca flour 2 tsp Xanthan gum 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 2 tsp olive oil 1 tsp cider vinegar Add the yeast and brown sugar to the water, and stir to disolve the yeast. Set asside. Measure all the dry ingredients and put in a medium size bowl. Add olive oil, vinegar, and yeast water. Stir with a fork until a ball forms. The dough will be soft. Cover with plastic wrap and let rise until double in size. Stir down the dough. Line a baking sheet with aluminum foil. Spray the foil with olive oil. Spread the dough with the back of a spoon until very thin, making sure you close up any holes in the dough. Add pizza sauce and toppings of your choice. Bake in a 425 degree oven for 15 minutes. This can also be baked with no toppings and cut into bread sticks.