In the large mixing bowl of a stand mixer, use a paddle attachment to combine low-speed,
Gluten-Free All-Purpose Flour (1 2/3 cups)
Almond Flour (1/4 cup)
Psyllium Powder (1/2 Tbsp)
Baking Powder (1 1/4 tsp)
Salt (1 tsp)
Instant Dry Yeast (1/2 tsp)
Continue mixing on low speed and slowly pour in
Water (1 1/4 cups)
Olive Oil (2 Tbsp)
. Mix until combined. Increase the speed to medium-high and beat for 5 minutes. The dough will be a sticky batter.
Use a rubber spatula to scrape all the dough into the center of the bowl. Cover securely with plastic wrap and let rise in a draft-free place for 90 minutes. When using a spoon to look inside the dough, it should be bubbly.
Preheat the oven to 325 degrees F (160 degrees C). Line a pizza stone with parchment paper. If you do not have a pizza stone, line a large baking sheet with parchment. Spray the paper with
Nonstick Cooking Spray (as needed)
Transfer the dough to the center of the prepared stone or pan. Use a liberally greased silicone spoon to spread the dough into a circle. Continue greasing the spoon, or the top of the pizza dough, to spread out into an 11 1/2-inch circle. If desired, use greased fingers to shape the edges into a raised crust.
Bake for 45-50 minutes, or until the dough is firm to the touch and slightly starts to brown underneath.
If assembling and baking the pizza crust later, move to a wire rack to cool completely.
When ready to make the pizza, place the pizza stone in the oven and then preheat it to 500 degrees F (260 degrees C).
Transfer the parbaked crust to the pizza peel for an easy transfer to the hot stone. Spread on
Pizza Sauce (to taste)
Cheese (to taste)
, and any preferred toppings. Slide the pizza onto the hot stone using the pizza peel.
Bake for 8-10 minutes, or until the crust has browned and the cheese is bubbly.