Ingredients

• 2 Tbsp Gluten Free Medium Cornmeal
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 3 Tbsp Almond Protein Powder
• 3 Tbsp Corn Starch
• 1 Tbsp rapid rise yeast
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Water 100°F
• 1 Egg or 1 Tbsp Bob’s Red Mill Gluten Free Egg Replacer, prepared according to package directions
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Honey
• 1 Tbsp Olive Oil

• 2 cups Marinara Sauce
• 1 lb Mild Italian Sausage browned
• 6 slices Provolone
• 6 slices Mozzarella Cheese
• 1/4 cup freshly grated Parmigiano Reggiano

Instructions

1. Preheat the oven to 450°F. Oil the bottom and sides of a 10-inch cast iron skillet and then sprinkle with cornmeal to coat the bottom of the pan.
2. In the bowl of a stand mixer, combine the flour through salt. Next, add the water through olive oil and beat for 5 minutes with a dough hook or paddle attachment (this can also be done by hand). Allow the dough to rest for 15 minutes.
3. With wet hands, press the dough into the prepared pan all the way up the sides. You will need to keep wetting your hands to keep the dough easy to work with. Bake for 5 minutes.
4. Top the pizza dough with 2 cups of sauce, browned sausage, 6 slices of provolone, 6 slices of mozzarella and freshly grated Parmigiano Reggiano. Return to the oven and bake for another 25-30 minutes, or until the crust is golden brown on the sides.