In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the Caputo gluten-free flour blend, xanthan gum, baking powder, and salt.
Add the olive oil and apple cider vinegar to the yeast mixture once it is foamy.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or dough hook attachment on a stand mixer until a smooth dough forms. The dough will be slightly sticky but manageable.
Lightly grease a large bowl with olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30 minutes.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
Divide the dough into two equal portions. On a piece of parchment paper lightly dusted with gluten-free flour, roll out each portion into a 12-inch circle.
Transfer the rolled dough on the parchment paper to a baking sheet or pizza peel if using a stone.
Add your desired gluten-free pizza toppings.
Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden and crisp.
Remove from the oven and let cool for 3 to 5 minutes before slicing and serving.