1½cupsgluten-free flour blendsee page 75, plus more for kneading
1teaspoondry active yeast
1packet2¼ teaspoons unflavored gelatin
½teaspoonkosher or fine sea salt
½teaspoonsugarhoney, or agave
2/3cupwarm waterabout 110°F
Preheat the oven to 425°F.
Combine all ingredients in the bowl of an electric mixer fitted with regular beaters or the whisk attachment (do not use the paddle attachment or dough hook). Mix on low speed until combined, scraping down the sides and bottom of the bowl as needed. Turn the mixer to high and beat for 3 minutes. The mixture should form into a smooth, sticky dough. If the dough seems dry, add a little water, 1 tablespoon at a time.
Dust a work surface generously with flour. Knead the dough a few times until it is smooth and no longer sticky.
For a large pizza crust, roll into a 12-15 inch circle and place on a baking sheet or press into a pizza pan.
For 2 smaller pizza crusts, divide the dough in half, roll each half into an 8-9 inch circle and place them on a baking sheet.
Prick the surface of the dough several times with the tines of a fork. Pre-bake for 10 minutes. Add toppings and bake per recipe directions.