2 cups (280 g) all purpose gluten free flour (Better Batter highly recommended)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast
1 1/2 teaspoons (6 g) granulated sugar
1 teaspoon (6 g) kosher salt
1 1/8 cups + 1 tablespoon (9 1/2 ounces) warm water (about 95°F)
2 tablespoons (28 g) extra virgin olive oil
Cooking oil spray
Your favorite pizza toppings
In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, tapioca starch, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well. Add 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. Turn the mixer to high speed or your food processor on and process for about 2 minutes. Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl and cover tightly. Refrigerate the dough for at least an hour and up to 3 days.
When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F.
When you’re ready to make the pizza, divide the dough into two equal portions, and work with one at a time (place the other back in the container and back in the refrigerator). The dough will be super soft, and should only be handled once you’ve either wet your hands with water or coated them in cooking oil spray (or just olive oil). Place the first piece of dough on a clean sheet of parchment paper. Working from the center of the dough out to the edges, begin to press it into a round about 12-inches in diameter. Grease or wet your hands as necessary to help prevent sticking. If it’s useful, oil your rolling pin and use it help roll out the dough. Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other. Spray the shaped dough with cooking oil spray, concentrating it on the edges. Top the dough with sauce, cheese, and any other toppings you like best.
Transfer the shaped and topped dough, still on the parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven. Bake for 8 to 10 minutes, or until the crust has begun to crisp on the underside, brown on the edges, and the cheese is brown and bubbling. Do not overbake. Remove from the oven, allow to set for just a few minutes, then slice and serve hot.