Preheat oven to 350 degrees.

In a small bowl, combine the yeast and ¾ cup warm water – just warm, not hot. Let set for 5 minutes to activate. Add the sugar after two minutes.

In a large bowl, combine your gluten free flour blend, salt, garlic powder, baking powder and Italian seasoning. Give it a quick stir with a fork to combine.

Using your hands, make a well in the dry ingredients and add the yeast mix. Add the olive oil, honey, and the rest of the warmed water (¾ cups) and stir to combine.

Lightly coat a round pizza pan with olive oil. Since we use an airbake pan** with holes, I put my dough on parchment paper first and flatten it out. I make a dough ball and work from the center to push the dough outwards, making a circle. The crust should be thin.

Put the crust in the oven for about 25 minutes, or until it starts to look dry. The crust might crack a little bit, but that’s fine, gluten free dough is a little different. It’s going to taste awesome, and that’s what counts!

Take it out of the oven and top it with tomato sauce, dairy free cheese, and nitrate free pepperoni. Put the pizza back in the oven for about 20 minutes until the cheese is all melty and delicious and the edges of the crust are golden.

Let it cool for a few minutes so you don’t burn your tongue!