The Best Gluten-Free Pizza Crust + Sauce

Preheat oven to 350 degrees F (176 C).

In a small bowl, combine yeast and 3/4 cup (180 ml) warm water (about 110 degrees F / 43 C, not hotter or it will kill the yeast).

Let the yeast mixture sit for 5 minutes to activate, sprinkling in 1 Tbsp (12 g) of the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness.

Whisk the dry ingredients until well combined.

Make a well in the dry mixture and add the yeast mixture, the olive oil, and the additional 1/2 cup (120 ml) warm water.

Stir it all together until well combined, using a wooden spoon.

If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or pizza stone; otherwise make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days.

Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge until pretty thin, less than 1/4 inch.

Put the pizza in the oven to pre-bake until it begins to look dry; cracks may appear, which is normal.

Remove from oven and spread generously with your favorite pizza sauce, cheese, and desired toppings.

Pop back in oven until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve.