gluten free pizza dough

**this recipe uses flour with gluten free wheat starch, which makes it celiac safe, but not safe for those with wheat allergies.

1 ½ cup gluten free bread flour with gf wheat starch

1 tsp baking powder

1 tsp salt

¼ tsp cream of tartar

1 ½ tsp active dry yeast

1 tbsp honey

½ cup water

½ cup buttermilk

2 tbsp olive oil (plus extra for coating bowl)

1. in the bowl of a stand mixer with a dough hook attachment, mix 1 ¼ cup gf bread flour, baking powder, salt, and cream of tartar.

2. in a separate bowl, mix ¼ cup gf bread flour, yeast, honey, water, and buttermilk. set aside for 5 minutes or until slightly bubbly.

3. while mixing on a slow setting, slowly pour liquid into dry ingredients.

4. add olive oil and continue mixing.

5. once combined, turn mixer to medium speed and mix until smooth dough forms, scraping sides down frequently to make sure ingredients are well combined.

6. coat large bowl with olive oil. transfer dough to the bowl. cover bowl with tea towel and let rest for one hour.

7. preheat oven to 425°F. if using pizza stone, preheat to 450°F, then lower to 425°F.

8. on a floured surface, press dough into circle. poke dough with fork several times across section that will be covered with sauce/toppings.

9. transfer dough to pan or stone. bake for 10 minutes.

10. add sauce and toppings, then return to oven for 15-20 minutes, until crust is golden and toppings are finished cooking.

11. let cool for 5 minutes before cutting/serving.