Serving Size: Makes two 12-inch pizza crusts
- 2 to 2 1/4 cups all-purpose gluten-free flour
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 3/4 cup warm water (about 100-degrees F)
- 3 tablespoons extra-virgin olive oil (plus an extra tablespoon or two for drizzling)
1. In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, yeast, sugar, and salt and stir to combine.
2. To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough is very sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
3. Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough it to coat with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (1 to 1 1/2 hours).
4. After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling out.