Place the Gluten Free All Purpose Flour Blend, Buttermilk Powder, baking powder, salt, Xanthan Gum and sugar into the large mixing bowl of your electric mixer. Use a fork or a whisk to mix all dry ingredients together thoroughly.

Whisk together the warm water, 3 tbsp olive oil, yeast and 1 cup of flour blend mixture in another medium to large bowl. Stir together to combine (a few lumps is completely fine). Set bowl aside for 10 - 30 minutes, until mixture is bubbly, doubled in size, and smells yeasty. Keep an eye on this, as at times (depends on heat and humidity in the kitchen) the mixture will bubble out of your bowl. If it begins to, your mixture is ready and proceed to the next step.)

Add yeast mixture to dry ingredients, and begin to beat on medium-high speed for at least four minutes, scraping the sides of bowl throughout the whole four minutes. If you are familiar with making traditional focaccia, this dough will also be thick and sticky, and normally you would knead the dough on a floured surface at this point. YOU WILL NOT BE DOING THAT WITH THIS DOUGH!

Place more olive oil into a medium to large bowl by lightly pouring the olive oil over your hands. Then using your oiled hands, spread olive oil evenly around the bowl. Remove the dough from the mixing bowl, roll the dough in your hands to grease all sides of the dough, and place in bowl you have just oiled. Cover the bowl with a clean warm, damp dish towel, and let the dough rest and rise for 30 minutes.

Preheat oven to 400 degrees.

Place parchment paper onto 2 cookie sheet pans, and lightly grease parchment paper with more olive oil.

Once the dough has doubled in size, use a knife to cut the dough in half. Once again drizzle olive oil over hands to handle dough; I do this over the cookie sheet pans allowing the extra oil to drip into the cookie sheet pans. Place a dough ball into each cooking sheet pans.

Using your greased fingers, start at the center of the dough and work the dough outwards towards the edge of pans, pressing the dough, spreading your dough about 1/4 - 1/2” thick. (This will make about a 9 - 10 inch pie.) Cover the sheet pans with the warm damp towel, and allow the dough to rise again for 30 minutes.

Once dough has risen, drizzle the top with a tad more olive oil and place into preheated oven for 10 minutes. Once done, remove from oven and begin to top pizzas.