Preheat the oven to the lowest temperature and turn it off as soon as it is preheated.

Combine Caputo gluten free flour, yeast and salt in a large mixing bowl, whisking to combine.

In a measuring cup or small bowl, whisk the water, honey and olive oil together.

Add the liquid ingredients to the dry ingredients and mix with a sturdy spoon for about two minutes until the dough/batter is smooth.

Add the pizza dough/batter to a large bowl that has been lightly greased with olive oil.

Coat the top of the pizza dough with olive oil.

Cover the bowl with its lid or plastic wrap and place in the warmed oven for 1-2 hours until the dough has doubled in size.

30 minutes before baking, place a pizza stone in the oven on the middle shelf and preheat the oven to 550ºF

Place a sheet of parchment paper on a pizza screen or upside down baking sheet and dust lightly with gluten free flour.

Turn the pizza dough onto the parchment paper.

Using lightly oiled, wet or floured hands, press the dough into a 12” circle.

Once the oven is preheated use the pizza screen or baking sheet and slide the crust and parchment paper off the pan onto the pizza stone.

Bake the crust for 6-7 minutes.

Remove the crust and top with sauce, cheese and your favorite pizza toppings.

Return the pizza to the oven and place directly on the pizza stone without the parchment paper.

Bake for an additional 6-7 minutes until the cheese is melted and bubbly.

Remove the Gluten Free Pizza from the oven, cut and enjoy.