Gluten-Free Thin Crust Pizza Dough

Thin Crust Pizza Dough – I made it gluten-free, but the original (gluten) version can be found at http://www.food.com/recipe/pizza-dough-for-thin-crust-pizza-70165

2 1/2 c Cup4Cup flour blend (http://cup4cup.com/)

1 packet rapid rise yeast, or 2.25 tsp

1/2 tsp salt (or more)

1 c warm water

1 Tbl olive oil

1 tsp honey

Combine water, honey, and yeast in the bowl of a stand mixer equipped with the paddle attachment. Let bloom. Add oil, salt, and flour – mix to combine. As far as gluten-free dough, goes, this is pretty nice to work with. It shouldn’t be too sticky, nor should it be too stiff and dry. Cover and let rest for 20-30 minutes. I divide the dough in half, oil a pan well with olive oil, and spread the dough out with my fingers until I get the shape and thickness I like. The dough works best if it is thin, hence the name. Pre-bake at 425 degrees F for about 10 minutes. Pull it out, top it with whatever you’d like, and continue baking another 10 or so minutes until cheese is gooey and delicious. I’ve made this a few times now and it has come out pretty damn good each time. Even my husband and dad, who are both gluten-eaters, agree that it is the best gf pizza dough recipe yet. I am trying to discover the secret to C4C so I can make it at home in bulk and not have to spend so much money, but I must say, if you miss pizza the cost is worth it a few times.