Gluten Free Pizza Crust

In a small bowl, combine warm water, honey (or maple syrup), and yeast. Stir well and let it sit for about 5 minutes, or until the mixture becomes frothy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), baking powder, salt, and dried Italian herbs.

Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

Using a spoon or your hands, mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of warm water.

Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or lightly grease it with olive oil.

Roll out the dough into your desired pizza shape on the prepared baking sheet. You can make a thin crust or a thicker crust, depending on your preference.

Bake the crust in the preheated oven for about 10 minutes, or until it is slightly golden and firm.

Remove the crust from the oven and let it cool for a few minutes.

Add your desired pizza toppings, such as tomato sauce, cheese, vegetables, and protein.

Return the pizza to the oven and bake for an additional 10 to 15 minutes, or until the toppings are cooked and the cheese is melted and bubbly.

Finally, remove the pizza from the oven and let it cool slightly before slicing and serving.