In a large mixing bowl, whisk together the gluten-free flour blend, instant yeast, sugar, and salt. Ensure the yeast is evenly distributed.

Add the warm water, olive oil, and apple cider vinegar to the dry ingredients. Mix with a spoon or spatula until a sticky dough forms. Don't overmix; just combine until no dry flour remains.

Cover the bowl with plastic wrap or a damp kitchen towel and let it rest in a warm place for about 30-60 minutes, or until the dough has slightly puffed up.

Preheat your oven to 425°F (220°C). If using a baking sheet, lightly grease it or line it with parchment paper. If using a pizza stone, place it in the oven while it preheats.

Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently press and stretch the dough into your desired pizza shape, about ¼ to ½ inch thick. It will be stickier than traditional dough, so work with it gently.

Carefully transfer the shaped dough to your prepared baking sheet or pizza peel (if using a stone).

Par-bake the crust for 8-10 minutes, until it's lightly golden and slightly firm to the touch. This step is crucial for a crispy crust.

Remove the par-baked crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Be careful not to overload the crust.

Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and cooked through.

Let the pizza cool for a few minutes before slicing and serving.