So if you have ever wondered what a gluten-free pizza looks like… and it tasted good the next morning as well.
Gluten free pizza with none of my allergies


1 1/2 cups gluten-free All-Purpose flour blend (preferably with some protein flour)
2 tsp yeast
2 tsp sugar *
2 tsp xanthan gum (if not included in flour blend)
3/4 tsp salt (if not included in flour blend)
3/4 cup warm water
1 tbsp olive oil
1 tsp cider vinegar
1/2 tsp garlic powder (optional)
Combine flour blend, yeast, sugar, xanthan gum and salt.  Add liquids and beat 2-3 mins until dough forms.  Place parchment paper on your pan.
Transfer dough to center of prepared pan.  Cover with an oiled sheet of plastic wrap.  Using the palm of your hand press the dough into the pan. (I cheated and used a rolling pin after I flattened it out some.)  Press out the dough until about 1/4 of an inch thick. (You can use a roller onto of the plastic.)
Leave the plastic wrap over the dough and let it rise 10-20 mins.  While dough is rising preheat the over to 425 degrees.
Remove the plastic.  Cover dough with your favorite gluten-free tomato sauce and toppings.
Place pizza in oven and bake for 12-14 mins on lowest rack  until cheese melts and crust browns at edges.  If the crust is thick bake for twenty mins.
01-28 Just to let everyone know that mistakes are okay while cooking.  I just tried this pizza again and I added to much water to the batter.  I used the last of my premade flour that I stored in the refrigerator and I was in no mood to blend another batch.  So I happened to have a store bought mixture of pizza  dough and I added it to it which okay cause it already had the yeast mixed in with it.
Note: I tried baking the dough for about five mins before I added the toppings so that it would be a crisper dough.
Note: I tried this with all-purpose flour blend and I should have baked it a bit longer it was a tad bit to moist.  Plus I should have baked it on parchment paper because it totally stuck to the pan.
* Note: you have to include the sugar for the yeast to work.