"After going gluten free, I was craving pizza and couldn't find a crust that tasted good. This one tastes great! It's the result of many experiments. Even my 6-year-old daughter who usually won't touch gluten-free foods, asks me to make it."
Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil.
Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes.
Spread dough over lined pizza pan with wet fingers.
Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil.
It's important that the dough is sticky, that's what keeps it light. Just keep your hands wet when spreading the dough. Don't skip the step of flipping over the pizza crust; having both sides baked is what makes it crispy.
Top crust with choice of toppings. Bake for 7 to 10 minutes or until cheese is melted.