1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Make sure there are no lumps to ensure an even texture in your crust.

2. 2. Add Wet Ingredients: Pour the active sourdough starter discard and 2 tablespoons of olive oil into the bowl with the dry ingredients. Use a sturdy spoon or spatula to mix everything together until a shaggy dough forms.

3. 3. Form the Dough: Gradually add warm water, one tablespoon at a time, mixing until the dough comes together into a cohesive ball. It should be soft but not overly sticky. You might not need all the water, or you might need a tiny bit more, depending on your flour blend and starter consistency.

4. 4. Rest the Dough: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 10-15 minutes. This short rest allows the gluten-free flour to hydrate fully, making the dough easier to handle.

5. 5. Preheat and Prepare: While the dough rests, preheat your oven to 425 F (220 C). Lightly grease a round pizza pan or a baking sheet with olive oil, or line it with parchment paper.

6. 6. Shape the Crust: Transfer the dough to your prepared pan. Using lightly oiled hands or a piece of parchment paper over the dough, gently press and stretch the dough into your desired pizza crust shape and thickness. Aim for an even thickness to ensure uniform cooking. You can make it thin and crispy or a bit thicker for a chewier bite.

7. 7. Pre-bake (Optional but Recommended): For a crispier crust, especially with gluten-free dough, pre-bake the crust for 5-7 minutes before adding toppings. This helps prevent a soggy bottom.

8. 8. Add Toppings and Bake: Remove the crust from the oven (if pre-baking). Add your favorite pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for another 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.