Easy Gluten Free Pizza Recipe

• 3 cups all purpose gluten free flour blend
• 3 teaspoons xanthan gum
• 1 tablespoon instant yeast
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 1/8 cups warm water (about 95°F)
• 4.5 tablespoons extra-virgin olive oil
• Your favorite pizza toppings

Instructions

1. 1In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the plastic blade, place the flour, xanthan gum, yeast, and sugar, and whisk to combine.
2. 2Add the salt, and whisk again to combine well.
3. 3Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together.
4. 4Turn the mixer to high speed or your food processor on and process until the dough is no longer a ball but has begun to appear whipped (about 3 minutes).
5. 5Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl, spray lightly with cooking oil spray, and cover tightly.
6. 6Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.
7. 7When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 400°F.
8. 8If you’ve refrigerated the dough, work with it straight from the refrigerator. If you haven’t, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it.
9. 9To make pizza, place the dough on a lightly floured surface and sprinkle the top lightly with a bit more flour.
10. 10Knead the dough gently until it’s smoother and not sticky, then divide it into two equal portions.
11. 11Cover the unused portion, so it doesn’t dry out.
12. 12With floured fingers, roll the first piece of dough into a ball and then press it into a disk.
13. 13Begin pressing the dough from the center toward the edges with floured fingers to create a disk with a raised edge.
14. 14Continue pressing the dough with floured fingers toward the edge until you have about a 10-inch round.
15. 15Transfer the dough to a piece of parchment paper on a pizza peel, and use a pizza roller or rolling pin to roll it smooth from the center to the edges.
16. 16Brush the top and edges of the dough with olive oil and bake for about 5 minutes at 400°F on a pizza stone or overturned baking sheet.
17. 17Top the blistered, parbaked dough with tomato sauce and shredded cheese, and bake about 7 minutes more or until the cheese is melted and bubbling and the crust is light brown.
18. 18Let set briefly, slice and enjoy!