For the crust:
3 Cups Gluten Free All Purpose Flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
1 1/4 + 3 Tbsp warm water
For the pizza:
1 15 oz. can pizza sauce
2 Cups mozzarella
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Toppings of your choice (some ideas: shredded mozzarella, grated parmesan, cooked chicken, cooked ground beef, pepperoni, red onion, green pepper, black olives… whatever floats your boat!)
In the bowl of a stand mixer (fitted with the paddle attachment,) mix the flour, baking powder and salt until combined. Add the olive oil, honey and water and mix on low speed until combined.
Raise the mixer speed to medium and knead/mix for 5 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator to chill for about 10 minutes. Preheat oven to 350 degrees.
Spray a baking sheet with PAM. Press the dough with your fingers (you might need to spray your fingers if it starts sticking) and cover the sheet completely.
Drizzle about a tablespoon of olive oil over the dough, then brush it lightly to spread it around. DO NOT add too much olive oil or your dough will be chewy.
Unless you like chewy dough. It’s your pizza– not mine!
Bake the crust in the oven for 15 minutes.
Spread pizza sauce evenly over the crust. Sprinkle italian seasoning, minced garlic, black pepper and salt evenly over the sauce.
Add your desired toppings and then sprinkle the mozzarella cheese evenly on top of the pizza.
Bake for 15-20 minutes– until cheese is melted. Enjoy!
Adapted from Gluten Free On A Shoe String.