1 1/2 cups gluten-free all-purpose flour, such as Bob's Red Mill (see Cook's Note)
1/4 cup coarse yellow cornmeal
2 teaspoons psyllium husk powder
1 teaspoon instant yeast
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
3/4 cup warm water (at 110 degrees F)
2 tablespoons olive oil
Assorted pizza toppings such as sauce, shredded cheese, meat and vegetables, as desired
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The dough may seem very wet, but the flour and cornmeal will absorb a lot of the moisture while it rests.