Gluten-Free Pizza Dough

I took a crack at turning my tried & true pizza dough recipe into a gluten-free variety with only a few minor tweaks and was pleasantly surprised at the result. I do plan to play with the ingredients to see how I can make this recipe ever better and closer to the original with practice but since this was so close on the first attempt I had to share.

To Make this rustic thin crust pizza dough blend 1 & 1/2 cups of Bob's Red Mill All Purpose Baking Flour (Gluten Free) with 3 tsp Xanthan Gum, 1 tsp sugar, 1 tsp sea salt, and 1 packet of quick rise yeast. Add warm water and 1 tbsp EVOO until dry ingredients are combined. In a mixer, or by hand, continue kneading until mixture has a tacky texture but is not sticky. To achieve this I continued to add flour or water as needed. Knead for  5-10 minutes. Form into a ball, coat bottom of bowl with more flour and cover with a damp tea towel. Set aside for 1 hour. Knead again for a few minutes on a floured surface and set aside for 15 minutes. Heat oven to 550 degrees. 

Roll dough on a floured surface with a rolling pin. This dough has a cookie dough texture and therefore traditional pizza dough preparation (twirling overhear) is not an option, at least with the recipe as is. Transfer onto parchment paper and top with preferred toppings. Bake in heated oven on pizza stone for 7-8 minutes. Enjoy!