STEP 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, and salt. This ensures the yeast and salt are evenly distributed throughout the flour.

STEP 2: Add Wet Ingredients
Create a well in the center of the dry ingredients. Pour in the warm water, olive oil, and apple cider vinegar. The vinegar helps tenderize the dough and mimics the tang of a fermented crust.

STEP 3: Mix the Dough
Using a stand mixer with a paddle attachment or a sturdy spatula, mix the ingredients on medium speed until a smooth, sticky dough forms. This should take about 1-2 minutes. The dough will be softer and stickier than traditional wheat pizza dough

STEP 4: Let the Dough Rest
Scrape down the sides of the bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for 30-45 minutes. It won’t double in size like regular dough, but it will puff up slightly and become easier to handle.

STEP 5: Shape the Crust
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up. Drizzle a sheet of parchment paper with olive oil. Turn the rested dough out onto the oiled parchment. With oiled hands, gently press and pat the dough into your desired pizza shape, about 1/4-inch thick for a crisp crust or 1/2-inch for a thicker crust.

STEP 6: Par-Bake the Crust
Carefully transfer the parchment paper with the shaped dough onto the preheated pizza stone or baking sheet. Par-bake the crust for 6-8 minutes, until the top looks dry and set.

STEP 7: Top and Final Bake
Remove the crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for another 8-12 minutes, until the cheese is melted, bubbly, and the edges of the crust are golden brown.

STEP 8: Cool and Serve
Remove the pizza from the oven and let it cool on the pan for 2-3 minutes before slicing. This allows the crust to set and makes for cleaner cuts.