In a small bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until foamy. This step ensures your yeast is active. If using fresh instant yeast, you may add it directly to the dry ingredients in the next step.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if mixing by hand), whisk together the gluten-free flour blend and salt until well combined.

Add the foamy yeast mixture (or warm water, yeast, and sugar if skipping proofing), 2 tablespoons of olive oil, and apple cider vinegar to the dry ingredients.

Mix on low speed for 2 minutes, then increase to medium speed and mix for another 3-4 minutes, scraping down the sides of the bowl as needed. The dough will be soft and sticky, more like a thick batter than traditional wheat dough.

Lightly oil a clean large bowl with a little extra olive oil. Transfer the sticky dough to the oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 45-60 minutes, or until it has visibly doubled in size.

While the dough is rising (or towards the end of the rise time), preheat your oven to 425°F (220°C). If using a pizza stone or baking steel, place it in the oven during preheating to allow it to get thoroughly hot. Line two baking sheets with parchment paper.

Gently divide the risen dough in half. On one of the prepared parchment-lined baking sheets, lightly oil your hands to prevent sticking. Gently press and spread one half of the dough into a 10-inch round, aiming for about 1/4-inch thickness. If the dough springs back, let it rest for a few minutes then continue pressing. Repeat with the second half of the dough on the other baking sheet.

Carefully transfer one parchment-lined dough round (on its baking sheet or directly onto the hot pizza stone/steel if using) to the preheated oven. Bake for 8-10 minutes, or until the edges are lightly golden and the crust is set but still pale in the center. Remove from the oven and repeat with the second crust.

Remove the pre-baked crusts from the oven. Add your desired sauce, cheese, and toppings. Return the topped pizzas to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the crust edges are golden brown and crispy.

Let the pizzas cool for a few minutes before slicing and serving to allow the cheese to set and the crust to firm up slightly.