Pizza crusts, pie crusts and gluten-free flours each pose their own challenges, yet they can coexist quite delectably once you know how to select flours, vary ingredients and handle the dough. Chef Christy Seelye-King guides students through the process in her gluten-free pizza crusts and pie shells hands-on class at The Cook’s Warehouse Midtown on Wednesday, May 23 at 6:30 p.m. Create pizza dough (and pizza), rice flour crust, nut-based crust, quiche crust and pot pie crust. Create your own gluten-free pastry flour for another useful takeaway tip. Add these skills to your repertoire and turn gluten-free “I dunnos” into “I, dough know!” Register online, $69 per person.