Love it when friends share recipes they have tried, tested and loved! Thanks for sharing the Recipe and your photo Dan. Looks scrumptious and the fact you no longer order takeaway Pizza says it all!

This recipe was created by Dr Rachel from Rachel Pauls Foods.

Ingredients:

• 3 cups gluten-free flour (I used Authentic Foods GF Classical Blend)
• 1 tsp xanthan gum
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp (37 g) sugar, divided as 1 TB and 2 TB
• 1 Tbsp (10 g) yeast
• 1 1/4 cup (300 ml) warm water, divided to ¾ cup and ½ cup
• 1 Tbsp (15 ml) olive oil

What to do:

• Preheat oven to 350 degrees F (180 C)
• In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees F (43 C)
• Let set for 5 minutes to activate
• Add 1 Tbsp (12 g) of the sugar
• In a separate bowl, combine flour, xanthan gum, salt, baking powder and remaining 2 Tbsp sugar. Stir together
• Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water
• Stir until well combined, using a wooden spoon and your hands
• Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge
• You want it to be pretty thin – less than 1/4 inch (my pan is 14 by 15 inches, fit nicely)
• Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. (Cracks are normal)
• Remove from oven and brush olive oil over entire crust
• Spread generously with low-FODMAP pizza sauce
• Then layer with cheese and other desired toppings
• Bake another 20-25 minutes, or until the crust edge looks golden brown and the toppings are crispy
• Let stand about 5 minutes, then cut and serve!