Gluten-free Pizza

1. Add all ingredients into large mixing bowl; stir until dough starts to form.

2. Add to a stand mixer bowl and use the dough hook to mix or use a food processor set to the dough setting (if you have either). If you don’t have one, knead dough by hand. Mix well until everything is incorporated.

3. Optional: Coat another bowl with extra virgin olive oil and transfer dough to that bowl. Coat well with extra virgin olive oil, cover, and let sit for about a half hour before using.

4. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick foil or grease with cooking oil. Spread the dough evenly, using your hands, in the shape and thickness of choice. I suggest a thinner, not thicker crust to ensure thorough cooking. Sprinkle with dried oregano, garlic powder, and grated (romano) cheese. I used 1/3 of the dough to make a veggie pizza for myself, and the rest for a meat pizza for Dustin and mom.

5. Precook crust at 450ºF for 8-10 minutes; take out and add on sauce, toppings, and cheese. Pop back in the oven at 450ºF for another 15-18 minutes or until desired crispiness. I suggest baking towards the upper end of the time frame.

Important: If using a thick crust, pre-bake longer.