So, I have used this crust numerous times.  I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill.  It is amazing!!

I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking.  So, you could definitely half this recipe, which was the original way the recipe was.

imageDough:

2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar

5 cups GF White Flour OR Mock Better Batter (I used the MBB)

1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)

2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper

Combine 2 cups of warm water, yeast and sugar.  Let sit until it begins to bubble.

While you wait combine the flour, salt, xanthan and pectin.  Whisk together.

Once the yeast is proofed add it to the flour mixture.  I used my Kitchen aid with paddle

attachment.  Mix until it comes together into a nice ball.  Add more water if necessary.  You want it to be moist but not wet.  You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.

Press the dough down.  Divide.  You should be able to divide this into four crusts.  You can make stromboli or you can make them into regular crusts, par-bake and freeze.  I made two stromboli and the rest I made into pizza crusts.  I made some personal sized pizzas to put in the freezer.