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1
Preheat oven to 400 degrees.
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2
Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
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3
Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
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4
Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
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5
Mix on high speed for 3 to 4 minutes.
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6
Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
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7
Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
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8
The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
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9
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
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10
With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
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11
Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
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12
Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
