Gluten free pizza crust

I use a stand mixer and 2 cookie or pizza sheets.

3 c great value GF blend or other blend if GF flours

2 1/4 tsp Xanthan Gum (if not in the blend already)

1 tbsp Fast rise yeast

1 1/2 tsp sugar

1 1/2 tsp salt

1/2 tsp roasted garlic powder

1/4 tsp thyme

1 1/8 c warm water

4 tbsp olive oil

In the bowl for the stand mixer, manually whisk together all of the dry ingredients. Place the bowl on the stand, add the water and oil and blend on dough speed (2 on ours) until it comes together.

Transfer the dough into an oiled bowl or container and cover tightly to rise until 1.5x its size.

Place on a floured surface and kneed until smooth adding flour as needed. Separate into 2 balls. Roll it out using flour and moving it on the surface to prevent sticking. Create the crust edge smooth by hand. You can fold it and stuff it with cheese around the edges. 

Place the crust onto an oiled/prepared cookie sheet or use parchment paper. Bake it plain for 7-10 minutes or until lightly crisp on underside. Remove from oven and top it with your sauce and favorites. Bake until edges have puffed and toppings are melted or baked. 5-10 minutes. (More if extra toppings!)

Cool a few minutes before slicing! 

Enjoy.