From glutenfreepalate.com and theschmidtywife.com

Pizza crust Ingredients

• 3/4 cup warm water (between 110-120 degrees F)
• 1 tablespoon sugar or honey
• 1 packet yeast (1/4 oz.) (2.25 tsp)
• 2 cups (285g.) gluten-free flour blend (for this recipe I used Bob’s Red Mill Gluten-Free 1-to-1)
• 1 teaspoon salt
• 1 large egg
• 1 tablespoons olive oil
• 1 teaspoon cider vinegar

Instructions

1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
4. Mix on low speed for 1 minute.
5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
6. Bake for 8-10 minutes.
7. Add toppings and bake for an additional 8-10 minutes. (Sautéed mushrooms, pesto, red onion, kale, spinach, olives, vegan cheese are my favorites)
8. Enjoy hot.

Notes

1. Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
2. Yeast: This recipe works with active yeast and instant yeast.
3. Oil: If you don’t have olive oil you can use your oil of choice.
4. Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob’s Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.

Pesto

Sunflower Seed Pesto Recipe

Ingredients

• 2 cups packed basil and or spinach leaves
• 1/3 cup raw sunflower seeds
• 2 garlic cloves
• 1 tablespoon of lemon juice
• salt & pepper, to taste
• 1/3 cup olive oil, or a little more for consistency

Instructions

• Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.
• Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like. 
• Use immediately or store for up to a week in an airtight container in the fridge.

My family loves this on pizza and pasta.