Okay, so I read Lexington6933's review and anticipated having to add more water to this as my machine was making it. Indeed, I ended up adding a cup of warm water as my mixer was kneading. Of course, that turned out to be a bit too much so I added about 1/2 cup of Bettie Hagman's four flour blend (note to self - next time add the water gradually!). Anyways, for all that, the dough was still a little sticky but it held together quite well. I used oiled fingers to flatten the dough on PAM sprayed parchment paper then filled it with what I had at the time [bacon and mozzarella cheese]. I can not believe how good this crust is! It is chewy, crunchy and flavorful ... all things I thought I would have to give up [like my beloved Guinness...]. If you are going to try this, I recommend watching the knead cycle and pour in warm water in small quantities until the dough holds together but isn't sticky. You will be richly rewarded with one of the tastiest gluten-free experiences. Thank you for posting this recipe!
My husband has celiac disease, so I was excited to try this recipe. He tried a bite and that was it- he would not eat it! The dough did not look good. It was in small chunks- not at all what I expected. I added a little water and used the mixer to incorporate it so that I could roll it out. I thought it tasted okay. We'll stick with our chebe bread mix for crusts.