Servings: 2 to 4 people

DOUGH- DOUGH-
2 cup gluten free flour 2 cup gluten free flour
1 teaspoon salt 1 teaspoon salt
1 cup warm water 1 cup warm water
2 tablespoon olive oil 2 tablespoon olive oil
1 tablespoon sugar 1 tablespoon sugar
2 teaspoon instant yeast 2 teaspoon instant yeast
1/2 cup cornmeal for tossing ½ cup cornmeal for tossing
1 1/2 teaspoons xanthan gum (omit if your blend already contains it) 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
 
TOMATO SAUCE- TOMATO SAUCE-
1/2 cup canned crushed tomatoes ½ cup canned crushed tomatoes
1 cup tomato puree 1 cup tomato puree
2 teaspoons granulated sugar 2 teaspoons granulated sugar
1/2 teaspoon vegetable oil ½ teaspoon vegetable oil
1/4 teaspoon plus 1/8 teaspoon salt ¼ teaspoon plus ⅛ teaspoon salt
1/8 teaspoon ground black pepper ⅛ teaspoon ground black pepper
1/8 teaspoon garlic powder ⅛ teaspoon garlic powder
1/8 teaspoon ground oregano ⅛ teaspoon ground oregano
1/8 teaspoon dried basil ⅛ teaspoon dried basil
1/8 teaspoon dried marjoram ⅛ teaspoon dried marjoram
pinch teaspoon ground cayenne pepper pinch teaspoon ground cayenne pepper
1 1/2 cups reduced-fat mozzarella cheese (fancy shred) 1 ½ cups reduced-fat mozzarella cheese (fancy shred)
 
GARLIC SAUCE FOR CRUST- GARLIC SAUCE FOR CRUST-
2 teaspoons butter, melted 2 teaspoons butter, melted
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon grated Parmesan cheese 1 tablespoon grated Parmesan cheese
1/4 teaspoon dried parsley (crushed) ¼ teaspoon dried parsley (crushed)
1/8 teaspoon garlic powder ⅛ teaspoon garlic powder
1/8 teaspoon salt ⅛ teaspoon salt

In a medium-size bowl, place the flour, xanthan gum, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well
To the flour mixture, add the 2 tablespoons of olive oil and the water in a steady stream then mix with a spoon or fork to combine. Stir or beat constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir to combine. Press the dough into a disk.
Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (about 1 hour).
Make the sauce by combining the crushed tomatoes with tomato puree in a blender. Blend on medium speed for 30 seconds. Combine tomato sauce with other sauce ingredients in a small saucepan over medium heat. When the mixture begins to bubble reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.
After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling it out. To make pizza, roll between two pieces of unbleached parchment paper. Create a crust by rolling in the edges, brush the dough with olive oil, and blind bake it at about 400°F (that is, bake it plain, before topping it) for 5 to 7 minutes, so the crust begins to crisp.
Then, top it with sauce, cheese, and whatever else you have in the fridge, and return it to the hot oven until the cheese is melted, another 5 to 7 minutes. Allow to set for 5 minutes before slicing and serving.