In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-7 minutes until the mixture is frothy.
In a large mixing bowl, whisk together the Caputo gluten-free flour blend, tapioca starch, xanthan gum, and salt until well combined.
Add the olive oil and apple cider vinegar to the dry ingredients and mix.
Pour the yeast mixture into the dry ingredients and stir with a wooden spoon or dough hook attachment until a sticky dough forms.
Lightly grease a clean bowl with olive oil and transfer the dough into it. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 minutes.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Line a baking sheet with parchment paper and lightly grease it with olive oil.
Transfer the dough onto the prepared baking sheet. Using wet hands or a spatula, gently stretch and press the dough into a 12-inch round crust about 1/4 inch thick.
Bake the crust in the preheated oven for 10-12 minutes until the edges start to turn golden and the crust is set.
Remove the crust from the oven and add your desired pizza toppings.
Return the pizza to the oven and bake for an additional 5-7 minutes until the toppings are cooked and the crust is crispy.
Remove from the oven, let it cool for a few minutes, slice, and serve.