3 tablespoons olive oil, pure OR olive canola blend
GLUTEN-FREE FLOUR MIX:
6 cups corn starch
3 cups brown rice flour
1 cup potato starch
2 tablespoons xanthan gum
Whisk together flours, sugar, salt and baking powder in a mixing bowl and set aside. Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend. Allow to rest for 10 to 15 minutes or until mixture becomes foamy.
Add remaining flour mixture to yeast mixture. Mix for 3 minutes on medium speed. Scrape sides of bowl to gather dough into a ball. Cover bowl and set aside for 30 minutes (dough can also be covered and refrigerated overnight).
Preheat oven to 450ºF.
Line pizza pan with parchment paper and pour remaining olive oil onto paper. Scrape dough out of mixing bowl and onto oiled paper. Coat dough with oil using oiled hands or oiled spatula and cover with plastic film. Spread dough to desired thickness then remove and discard plastic film.
Bake crust on lower oven rack for 10 to 12 minutes or until edges begin to brown. (If using a pizza stone, slide parchment paper with pizza dough directly onto stone). Remove partially baked crust from oven, add toppings and return to oven to complete baking for 5 to 8 minutes or until edges are browned and cheese is melted.
FOR GLUTEN-FREE FLOUR MIX:
Mix all ingredients together thoroughly. Store in tightly closed container. Makes approximately 10 cups or enough for 5 pizzas.