Start by activating the yeast. In a small bowl, mix the yeast with a few tablespoons of your tepid water and the superfine caster sugar. Let it sit for 5-10 minutes, until it begins to foam.

In a large mixing bowl, whisk together the gluten-free flour blend, ground almonds, corn starch, salt, and xanthan gum. This combo is where we set the stage for our crust's taste and texture.

Once the yeast is frothy, combine it with the remaining tepid water, olive oil, garlic powder, and dried rosemary in another bowl. Gently mix these wet elements together.

Pour the wet mixture into the bowl of dry ingredients. Stir until fully combined. You should be left with a slightly sticky dough. Resist the urge to add more flour—this is how we achieve that crunchy exterior!

Transfer the dough onto a lightly floured surface (use gluten-free flour for this) and knead it gently until smooth, about 2-3 minutes. Place it in a bowl and cover with a damp cloth. Let it rise in a warm area for 30 minutes to an hour.

Once the dough has risen, preheat your oven to 220°C (428°F). Roll out the dough on parchment paper to your desired thinness—about 1/4 inch thick is ideal.

Transfer the parchment-draped crust onto a baking sheet. Pre-bake for about 7-10 minutes, until it starts to firm up but isn’t golden. This step enhances crunchiness later.

Add your favorite toppings, then bake for an additional 15 minutes, or until the crust is golden and crispy. Watch it closely; every oven is slightly different.