1. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour, instant yeast, sugar, and salt.

2. Add Wet Ingredients: With the mixer on low speed, slowly pour in the warm water and the olive oil. Once the flour is incorporated, increase the speed to medium-high.

3. Beat the Dough: Beat the mixture for about 3–4 minutes. The dough will look more like a thick, sticky batter than a traditional bread dough. This is normal for gluten-free recipes!

4. First Rise: Scrape down the sides of the bowl and gather the dough into a ball. Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let it rise for about 40–60 minutes, or until it has doubled in size.

5. Preheat: Place a pizza stone or baking steel in the oven and preheat to 450°F (230°C). Let it heat up for at least 30 minutes.

6. Shape: Turn the dough out onto a piece of parchment paper liberally dusted with gluten-free flour. Divide the dough in half (for two 10-inch pizzas) or leave whole. Using oiled hands or a rolling pin, gently press and roll the dough into a thin circle, leaving the edges slightly thicker for the crust.

7. Top & Bake: Brush the edges with a little olive oil. Add your sauce and toppings. Transfer the pizza (on the parchment paper) directly onto the hot pizza stone. Bake for 10–15 minutes, until the cheese is bubbly and the crust is golden brown and crisp.