How can I improve my gluten-free pizza dough?

Question

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed.

So... I bought Bob's Red Mill Gluten Free Pizza dough mix, which has a bit of xantham gum in it, and serval kinds of flour (rice flour, tapioca, flour, corn flour, etc). The dough itself was difficult to work with, a bit crumbly, and not as stretchy as I would like. I know that the "stretch" I'm talking about truly come from gluten, but is there anything I can add, to help with the consistency? The flavor was perfect, and the calzones were wonderful, they were just really hard to form...

Thanks for your help!

Answer

It seems like a lot of recipes recomend gelatin, which could add to the stretchyness. I frequent serious eats and a while ago they posted this recipe and they claim that it is great and stretchy.

http://www.seriouseats.com/recipes/2011/04/gluten-free-tuesday-easy-pizza-crust-recipe.html

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