In a medium mixing bowl, combine warm water, sugar, and yeast.

Allow to sit on the counter for 10 minutes, or until the yeast “blooms” (foam will start to form on the surface).

Add flour and salt to the water.

On a floured surface, knead the dough until a nice ball is formed.

In another clean mixing bowl, cover the dough ball with the olive oil (making sure to cover the entire ball).

Cover the bowl with a moist flour sack towel.

Let the dough rise in a warm area in the kitchen for 2 hours.

After two hours, punch the dough down, cover, and allow to rise for another 30 minutes.

On a Silpat lined baking sheet, roll out your dough (you can either make two round pizzas or one large rectangular pizza, just make sure you are baking on either an oiled pizza pan or a Silpat covered baking sheet).

I like to roll out my dough with my bare hands, gently moving the dough towards the edges of the pan with my fingers until it is uniform thickness throughout and covers the entire pan.

Top your Gluten-Free Pizza Crust with your favorite ingredients. We typically do half pepperoni (nitrate-free) and raw cheese, and half pastured pork sausage, raw cheese, and sauerkraut. Yum! Of course, don’t forget the pizza sauce.

Bake at 400°F for 30 minutes, or until the edges are browned and your cheese is bubbly.

I love to serve my pizza with a drizzling of olive oil, freshly torn basil leaves, and grated raw parmesan! Cut into slices or squares.

Another variation: you can divide the dough up and make individual small Gluten-Free Pizza Crust pizzas for the kids too.