**UPDATE: I discovered (accidentally) that you can make a really yummy thin crust by omitting the 2 T. flaxmeal and 1/3 c +1 T. water.**
Preheat oven to 425 degrees.
Mix 2 T. flaxmeal with
1/3 c + 1 T. water (these ingredients replace 2 eggs)
and set aside for 5+ minutes.
Combine & set aside:
4 tsp. active dry yeast
2 tsp. sugar
1 1/2 cups warm (not hot) water
Combine remaining dry ingredients:
3 c. Gluten Free All Purpose Baking Flour (I use Bob's Redmill GF AP)
1 tsp. sea salt
3 tsp. garlic powder
3 tsp. Italian seasoning
Mix 2 T. oil and the flaxmeal mixture into the yeast mixture.
Mix dry and wet ingredients together with hand mixer until there are no clumps or pockets of dry flour remaining (about 1 min). Line an 11x17" cookie sheet/pan (or two 9x13" ones) with parchment paper (I buy it at Sam's Club because it's WAY cheaper.) or lightly grease the pan(s).
Scoop dough onto prepared pan and spread out using a spatula. For an EVEN thicker crust than the one above, you can let it rise for 10-15 minutes before proceeding. Bake for 10-15 minutes at 425 degrees (you can do the toothpick test to see if it's done). Remove from oven, put on your sauce and desired toppings. Return to oven until toppings are heated through & cheese is melted to your liking. Unlike other crusts, you do not have to wait for this to rise, nor do you have to worry about your pizza sauce seeping through the crust. It's easy to pick up and hold a piece, it's not dry or crumbly at all.
I hope you enjoy this as much as we have/do!