3 cups Gluten Free flour
(I used King Arthur measure for measure flour)
2 cups Warm Water
2 tsp Baking Powder
1 1/2 tsp salt
3 tsp Yeast (or 2 - 1.5 oz. packs)
2 Tbl Honey
¼ cup Olive Oil
2 Tbl Corn Meal ( for coating the pan)
Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
Place the sugar or honey (if you're using it), warm water, olive oil, yeast, and about 1 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky, you must use a stand mixer or electric hand mixer to make this dough
Cover the bowl, and let the dough rest for 30 minutes or so.
Preheat the oven to 425°F.
Drizzle olive oil onto the center of a baking sheet or 8x11 pan then coat pan with Corn Meal. Scrape the dough from the bowl onto the pan.
Using your wet fingers, start at the center of the dough and work outwards, pressing it into the pan speading the dough evenly.
Let the dough rest, uncovered, for 15 minutes.
Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
Remove from the oven, and serve warm.
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