I've tried a lot of gluten free pizzas, but they always seem to come out grainy or crumbly. My recipe has become a fast favorite in our house and it tastes so much like regular pizza. We're following the Plant Paradox diet, so this recipe is compliant with that, but you can modify it to your needs to make it vegetarian or vegan too!

Ingredients
- 1 Tbsp instant yeast
- 1 Tbsp honey (or Swerve granular)
- 1 cup warm water
- 1 Tbsp extra virgin olive oil (or avocado oil)
- 3 1/4 cups of flour mix (see proportions below, or see links for premixed options)
- 1/8 cup strained tomatoes (peeled and deseeded)
- 1/8 tsp oregano
- 1/8 tsp onion powder
- 1/2 cup Gruyére cheese (or other approved cheese or nutritional yeast if vegan)
- Arrowroot flour (for dusting)

For homemade flour mix:
- 1 1/4 cups blanched almond flour
- 1 cup arrowroot flour
- 1/2 cup tapioca flour
- 1/2 cup coconut flour

Pre-made flour mix options:
Bob's Red Mill: [ Ссылка ]
Bake Good: [ Ссылка ]

Tools/Supplies
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Cheese grater
- 3/4 Silpat mat or parchment paper
- Baking sheet
- Rolling pin
- Cutting board
- Chef's knife

Method
1. Add instant yeast, honey, and water to the large mixing bowl, whisk until combined, and then allow to sit for five minutes.
2. After five minutes, the yeast mix will form a bubbly coating on top. Add olive oil and stir.
3. Add flour mix to the yeast mix and combine until it becomes a sticky dough.
4. Preheat oven to 420º F.
5. In a small bowl, combine strained tomatoes, oregano, and onion powder.
6. Grate cheese and set aside.
7. Dust the Silpat mat or parchment paper and rolling pin with arrowroot flour.
8. Cut the dough in half and mold it into a disc shape.
9. Dust arrowroot flour on both sides of the dough disc, then roll it into a round, thin shape.
10. Spread the tomato sauce on top of the dough.
11. Sprinkle the cheese on top of the pizza.
12. If desired, add other toppings.
13. Bake for 10 minutes at 420ºF.
14. While the pizza bakes, store remaining dough in an airtight container in the fridge.
15. Rotate the baking sheet in the oven and cook an additional 5 minutes or until cheese begins to crisp on top.
16. Move pizza to a cutting board. Cut into slices and serve.

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