Pizza Dough (gf)

Adapted from "Fast and Simple Gluten-Free" by Gretchen F. Brown, R.D.

• 1.5 T active dry yeast
• 1/3 c olive oil
• 1 T sugar
• 1/2 c warm water (110 degrees F), I've needed up to 1 C so 1/2 C may not be near enough
  
• 1.5 T flaxseed meal
• 3 T very hot water
•  420 g (approx 3 cups, but you really need to weigh it) Gluten-Free all purpose flour
• 1 1/2 t salt
  

1. Combine yeast, olive oil, sugar, and 1/2 c warm water in medium bowl. Allow yeast to rest for at least 3 minutes to activate. 

2. Combine flaxseed and 3 T water in small bowl to make a slurry. Add flour and salt and mix for 1 minute. Add flax and mix until dough comes together to form a ball, about 5-7 minutes (if too dry, add a t or so of water at a time to form a tender, pliable dough). Cover and rest for 1 hour. 

3. Preheat oven to 425. Roll dough between 2 pieces of parchment paper to desired thickness (I just put it in the greased pizza pan and push/stretch it by hand, which usually works fine). Top with favorite fresh ingredients and bake 18-20 minutes or until cheese is melted and crust is cooked through (16 min at 450 in our oven caused the edges to brown before middle was cooked through).