Prep time: 1 ½ hours  | Cook time: 25 min.  | Servings: 10-12

Ingredients

For the dough:

• 2 cups of warm water

• 4.5 cups of unbleached, gluten-free bread flour

• ¼ oz of dry yeast

• 1.5 tsp of sugar

• 3 tsp of salt

• 2.5 oz of olive oil

• 1.5 tsp of oregano

• 1.5 tsp of garlic powder

For the topping:

• Cherry tomatoes

• Basil leaves

• Mozzarella cheese

• 1 oz of olive oil

Instructions

1. Preheat oven to 425 degrees.

2. Prepare cookie sheet with parchment paper.

3. In a stand mixer bowl, mix water and yeast with a whisk, and let it sit until bubbles surface.

4. Attach the dough hook, select the low mixing setting, and add all ingredients. Mix on medium until a ball is formed. Clean the sides of the bowl.

5. Knead the dough on a lightly floured surface until the dough holds its shape.

6. Place the dough in a large sealable container. If you don’t have one, you can use a large bowl and cover with a kitchen towel. Let dough rise 45 minutes to 1 hour (depending on the humidity of your home, this may take up to 2 hours).

7. Remove dough from bowl onto lightly floured surface, and divide dough in half.

8. Place dough on baking sheet pan. Using a rolling pin, shape the dough into the rectangle shape of the pan.

9. Sprinkle olive oil, cheese, tomatoes, and basil, then bake for 20 to 25 minutes.

A visual guide, with photos by Cayla Torres