Prep Time: 20 minutes
Cook Time: 5 minutes

3/4 cup Gluten Free All Purpose Flour Mix
3/4 cup tapioca flour
2 tablespoons dry buttermilk powder
1 teaspoon Agar-Agar powder
1 teaspoon salt
2 teaspoons xanthan gum
1 package active dry yeast granules
1 teaspoon agave nectar
2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1/2 cup lukewarm water
Extra tapioca flour for rolling the pizza dough
Cornmeal to sprinkle on baking sheet

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together. Add agave nectar, vinegar, olive oil and gradually add water.
Mix on high speed for 3 to 4 minutes. Scrape the dough on to a large clean surface liberally sprinkled with tapioca flour.Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking. With a rolling pin shape the dough into circles. Carefully place one prepared pizza crust on baking sheet or pizza stone sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. Repeat with second pizza. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool par baked crusts, wrap and freeze for convenience.
Yield: 1 large, or 2 medium or 3 small pizza crusts
A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.Image