In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the King Arthur Gluten-Free Flour Blend, xanthan gum, baking powder, and salt.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients.
Using a wooden spoon or a stand mixer fitted with the paddle attachment, mix until a sticky dough forms. The dough should be slightly sticky but manageable. If too dry, add water 1 tablespoon at a time; if too wet, add flour 1 tablespoon at a time.
Lightly oil a clean bowl. Transfer the dough to the bowl and turn to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 minutes.
Preheat the oven to 425°F (220°C). Lightly grease a 12-inch pizza pan or line it with parchment paper.
Transfer the dough to the prepared pan. With oiled hands, gently press and stretch the dough into a 12-inch circle, creating a slightly thicker edge for the crust.
Bake the crust in the preheated oven for 12 to 15 minutes until the edges are golden and the crust is set.
Remove the crust from the oven and add your favorite gluten-free pizza toppings.
Return the pizza to the oven and bake for an additional 8 to 10 minutes until the toppings are cooked and the cheese is melted and bubbly.
Remove from the oven, let cool for 5 minutes, slice, and serve.