To Make the Gluten Free Pizza Dough:

• Pour ¾ cup warm water in a bowl. No higher than 100 degrees, no less than 80 degrees (water should feel slightly warm to the touch).
• Add the packet of yeast and mix using a fork.
• Add ¼ cup of the all-purpose flour and mix until all hunks are out.
• Allow this mixture to sit for 15 minutes with a towel covering the bowl. This process gives the yeast time to activate and some food to munch on to make it happy.
• Add 1 cup of flour to the yeast and mix thoroughly.
• Begin adding the remaining flour, ¼ cup at a time and mixing until incorporated.
• By now, the dough should be forming and moving away from the sides of the bowl. If it is still too sticky to grab with your hands, dust a little more flour on the dough.
• Turn dough out onto a floured surface and knead for a minute or so. The dough needs to stay soft and not get too tough, so don’t overzealously knead. You should end up with a ball of dough that does not stick to your hands but also does not crumble apart.
• Coat the ball of dough with a little olive oil and place it in a large mixing bowl with a towel over it.
• Allow dough to sit 30 minutes.
• Preheat the oven to 375?F.
• Prepare a pizza tray or baking dish by coating it lightly with olive oil.
• Remove dough from bowl, knead for about 30 seconds, then either roll the dough out or press it into your pizza tray or baking dish using your hands. If the dough gets craggly around the edges, simply smooth it out by pressing it together.
• Bake the dough for 15 – 18 minutes until it begins to turn golden brown on the edges and feels firm to the touch.
• Remove pizza crust from the oven then build you’re momentously delicious pizza.
• Start by adding desired amount of salsa (use a slotted spoon to scoop the salsa on the pizza if there is a lot of liquid in it), then cheese and corn, then your shredded pork.
• Bake pizza for 15 to 20 minutes until cheese is golden, the pork is crispy and the crust is at desired level of crisp.
• Add fresh cilantro and enjoy!