Fantastic Gluten-free pizza dough

In a bowl, place the warm water and add the teaspoon of sugar and the teaspoon of yeast. Wait about 5 to 10 minutes, or until the mixture starts to bubble. This is a little trick that has always worked for me, as it ensures that the yeast is active and ready to use.

Stir the gluten-free flour, olive oil, salt and xanthan gum (if you choose to use it) into the yeast mixture.

Mix all the ingredients well until they form a dough. Be sure not to over mix, the gluten free pizza dough does not need intensive kneading, keep in mind that we are not exactly looking to develop gluten.

Let the dough rest covered with a damp kitchen towel in a warm place for 1 hour. In my experience, this is a crucial step in achieving a gluten-free pizza dough with perfect flavor and texture.

Preheat your oven to maximum. If you have a pizza stone, place it in the oven now. The heat from the stone is great for cooking pizza dough just like they do in pizzerias.

Divide your dough into two equal parts and flatten each one with a rolling pin until it has the pizza shape you like.

Add your favorite toppings and bake the pizza for about 10 to 15 minutes, or until you see that the edges are golden brown.