In a stand mixer, combine gluten free flour, guar gum, sugar, baking powder and salt.

In a separate container (that can hold at least 2 cups to allow for growth) place water, yeast, and ½ cup of the flour mixture. Stir until most clumps are gone. Allow to sit for 30 minutes. You should notice it rise and bubble up.

Place the yeast mixture in the stand mixer with the flour and add 2 Tbs olive oil. Stir for 2-3 minutes until well combined. Using a spatula, scrap the sides of the bowl and form a ball in the middle (if you have problems with the dough sticking to the spatula slightly get the spatula wet first). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to sit for 1 hour. It will get close to doubling in size, but don't worry if it doesn't.

Preheat oven 425 degrees F. Spread 2 Tbs olive oil over the bottom of your pizza pan. I use an 11 ½ x 8 cookie sheet as I like my crust a little thicker. I've also used a round 14 inch pan which results in a slightly thinner crust. Using a spatula (get it wet if needed) evenly spread the pizza dough over the pan. Allow the dough to sit and rise for another 15-20 minutes in the pan.

Par bake the dough for 10-12 minutes. Remove from oven and either place in the freezer for a later use, or cover with desired toppings. Bake for an additional 10-15 minutes after the toppings are on.