Yield: 2 6″ pizzas – Recipe courtesy of Little Leopard Book
1/4 oz yeast
1 3/4 cups warm water
2 Tbsp sugar
3 cups Premium Gold Gluten Free Flour
2 tsp baking powder
1 tsp salt
1/2 cup cornmeal
1/4 cup Enzo Olive Oil
Start by combining the yeast, water
Add the flour, baking powder, salt, cornmeal
Mix well until
If too dry, add more water, if too sticky, add more flour.
Place the ball into a bowl covered in olive oil.
Cover with plastic wrap and allow to rise for
Preheat the oven to 425°.
Divided the dough in half and spread into two pizza shapes on baking stones.
Bake 10-12 minutes.
Remove and add toppings.
Return to the oven and bake for an additional 15 minutes.
Vegetarian Option: This recipe is vegetarian.