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Gluten Free Pizza Dough
  • subheading: DRY:
  • 2 cups (250 g) gluten free flour (Note 1)
  • ½ tbsp xanthan gum
  • pinch of salt
  • 1 tsp baking powder
  • subheading: WET:
  • ¾ cup (175 g) lukewarm water
  • ⅓ oz (9 g) active dry yeast
  • 1 tsp sugar
  • 1 tbsp olive oil plus more for oiling the proofing bowl
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