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This pizza crust is so good! Taste like the unhealthy kind...without the Un!

After trying many different gluten free pizza crust options, I finally found one that I LOVE. This crust tastes great. So many of the gluten products available are made of potato or rice flour/starch, which I just do not care for. I've tried others that are exclusively almond flour, which taste okay but come across as quite heavy or dense. This crust has a wonderful flavor and has a nice balance.This crust is easy to make! The instructions were easy to follow. I placed the yeast in water and got the food processor ready. I put the dry ingredients in the food processor and added the water. Within a minute the crust was ready. While the crust rested for 30 minutes, I chopped all of the veggies for the toppings. I have a family of five and we each wanted our own toppings, so I made two crust mixes and divided them into five portions. We each had a 10" pizza and a salad. The best part was that we had leftovers for lunch the next day.This crust holds up well to toppings! I basically use pizza crust as a conduit for everything. On my last pizza, I put sauce and cheese, with tomatoes, onions, spinach, peppers, broccoli, olives, and sausage. The crust held up and did not crumble under pressure.The crust tasted great the next day! In order to pass my pizza crust challenge, a pizza crust must taste good the next day - cold or hot. This one passed the test, even better than wheat flour crusts.Since going gluten free one year ago, pizza has become a real treat - something we eat once a month at most. It is nice to know that we have a great tasting option and that it is easily available here.I will definitely be placing a regular order for this crust.