Homemade Gluten-Free Pizza Base

Method

1. Preheat your oven to 350°F (350°F).
2. In a small bowl, combine the yeast with 3/4 cup (180 ml) of the warm water, ensuring the water is around 110°F (43 C) to avoid killing the yeast. Let it sit for 5 minutes to activate. Add 1 Tbsp (12 g) of the sugar a few minutes into this process.
3. In a separate, larger bowl, mix together the gluten-free flour blend, salt, baking powder, and the remaining 1-2 Tbsp (12-25 g) of sugar, adjusting for your preferred sweetness. Whisk thoroughly.
4. Create a well in the center of the dry ingredients. Pour in the activated yeast mixture and the olive oil. Add the remaining 1/2 cup (120 ml) of warm water and stir everything together with a wooden spoon until a cohesive dough forms.
5. To form one large pizza, spread the dough onto a well-greased baking sheet or pizza stone. If making two smaller pizzas, divide the dough and wrap the second half tightly for refrigeration for later use. Gently work the dough from the center outwards with your hands, using a little extra gluten-free flour if it becomes sticky, to spread and flatten it to the edges. Aim for a thin base, less than 1/4 inch thick.
6. Place the pizza base in the preheated oven for about 20-25 minutes. Bake until the surface appears dry. Some cracking is normal and expected.
7. Remove the par-baked crust from the oven. Spread your favorite pizza sauce evenly over the base, then add cheese and any desired toppings. Return the pizza to the oven for an additional 15-25 minutes, or until the crust edges are golden brown and the toppings are heated through and bubbly.
8. Slice the pizza immediately and serve. Leftovers can be reheated effectively in the oven or microwave the following day.