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Combine Caputo gluten-free flour and salt in a large mixing bowl and set aside.
Combine yeast and warm water in a small bowl, give it a light mix and allow yeast to activate for 3-5 minutes. Add olive oil to yeast mixture and stir.
Add yeast mixture to the flour mixture and mix on medium speed in your standing mixer for 8 minutes. The dough should be sticky but hold together well.
Lightly flour a flat surface, add a little olive oil to your hands, and place dough on surve. Gently knead the dough to incorporate more flour into the mixture and make it less sticky. Form dough into a ball. You should be able to easily handle and even slightly stretch the dough without breaking it.
Add dough to a lightly greased bowl, cover with plastic wrap, and allow it 2-3 hours to rise in a warm place (use a warming mat if you have one). The dough should double in size. If your home is cold, give the dough extra time to rise.
Preheat oven to 550º F and add a pizza stone to your oven to heat up.
Lightly flour a surface and stretch out the dough until it is in the shape of a pizza, using the palm of your hands and fingers to gently stretch and shape the dough. Make sure the dough doesn't stick to the surface. Add more flour if needed. Top pizza with homemade sauce (or jarred sauce) and shredded cheese. Carefully slide the pizza onto your hot pizza stone and bake for 6-7 minutes until cheese is bubbly. Cooking time will vary. Watch pizza closely and remove from oven with care.
Prepare your sauce by combining all the sauce ingredients in your food processor and processing until smooth, about 45-60 seconds.