Pizza

In a large bowl combine the Mehl's Gluten-Free All-Purpose Flour, Yeast, Baking Powder, and Salt. Stir to combine the ingredients.

Warm the water to 110°-115°F. We recommend using a thermometer to check the temperature. If your water is too hot it will kill the yeast.

Add the honey to the warm water and stir until it is dissolved.

Set aside your honey & warm water mixture.

Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low. (We recommend using a stand-up mixer).

Pour the olive oil and apple cider vinegar into the dough mixture and mix on the medium speed for 3 minutes. The dough will be very sticky.

Cover the bowl with plastic wrap. Set dough aside for 30 - 40 minutes to allow for dough to rise.

Preheat oven to 425° F.

Take out your pizza pan and place a layer of parchment paper on it to help prevent sticking.

Sprinkle about 1 tablespoon of gluten-free all-purpose flour, corn starch, or oil onto the sheet of parchment paper.

Place your dough on the parchment paper and sprinkle more flour, corn starch, or oil onto the dough.

Gently work from the center, patting out the dough in an outward motion. Reapplying your chosen non-stick agent when the dough start to become hard to work with.

After patting dough out into roughly a ~15″ circle, bake pizza crust at 425° F for about 15 minutes.

Remove the pizza crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings.

Bake for another 5 minutes, until the cheese, is nice and melted and the crust is golden brown. Allow the pizza to cool a little before slicing the pizza. Enjoy!

Store leftovers in an air-tight container. Reheat leftovers in the oven or microwave.