Whisk water and sugar together in a bowl.
Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture.
Mix on high speed until a wet, sticky dough forms, about 6 minutes.
Transfer dough to the prepared baking sheet.
Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
Bake in the preheated oven until dough puffs up, 5 to 10 minutes.
Peel parchment paper off the top.
Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.