Mix together warm water, yeast and sugar in a small bowl or cup and let rise in a warm place until foamy, 10 minutes.
Combine the flour and salt in a mixing bowl and make a well in the centre. Pour in the yeast mixture and the oil. Stir with a wooden spoon until the dough pulls away from the sides, then turn out on a floured surface and knead. You may have to add more flour. Knead until the dough is smooth and only slightly sticky.
Put the dough in an oiled bowl and turn to coat with a thin layer of oil. Cover with a damp tea towel and place somewhere warm to rise. Let rise until doubled, about 1 1/2 hours.
Punch down the dough, turn it onto a floured surface and shape into a ball. Let rise another 15 minutes before stretching or rolling out the dough. You can also put the dough in the refrigerator a few hours or until needed; this will make it easier to shape.
Bake the pizzas with your favourite toppings, 20 minutes at 180 degrees C.
I wish making gluten free pizza were this easy. I used a homemade flour blend meaning there are no chemicals or gums added. I use this mix for everything and love it. However, this pizza dough didn't have the best flavour. Also, there really is no need to knead gf dough because you just lose whatever gas may have been trapped inside seeing that we don't have the gluten to hold it. I followed the instructions and the result was a flat, crisp bread more than a crispy outside soft inside pizza dough even though my dough had risen double in size. I pre-cooked the dough then added sauce and toppings. It bakes nicely enough and cuts well, instead of like cardboard like most starchy doughs might. I think the key issues here are to use a flavourful flour mix and less handling of the dough to make it a worthy pizza dough. Thank you for the recipe. - 04 Oct 2015