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You can pre-bake this crust and freeze it (before toppings are added) so that you always have pizza crust on hand. The thicker you shape the crust, the longer it should pre-bake.
3 cups Rebecca’s Gluten-Free Flour Blend
1½ teaspoons xanthan gum
¾ teaspoon salt
2 tablespoons rapid yeast
1-1½ cups warm water, divided
2 eggs, lightly beaten
3 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
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