Begin with making the dough. Add the yeast, sugar, and warm water to a mixing bowl and stir with your fingers to dissolve the yeast. Allow it to sit on the counter for 10 minutes until the mixture is foamy and bubbly.
Add the gluten-free flour and salt to the bowl and mix with your hands until a dough begins to form. Add the garlic powder and dried Italian seasoning.
Turn the dough out onto a floured surface and knead for 3-4 minutes until the dough is well combined and still has moisture. You do not want a dry dough.
Place 3 tablespoons of oil into a clean bowl and add the dough. Rub some of the oil on top of the dough so it doesn’t dry out. Place some plastic wrap over the dough and set in a warm place for 2 hours.
After 2 hours, punch down the dough and let it rise again for 30 minutes.
Begin making the sauce. Add the olive oil, tomatoes, and onions to a small saucepan. Cook over medium-low heat, allowing the tomatoes to reduce and the onions to soften.
After about 5-7 minutes of cooking the tomatoes down, add the tomato paste. Toast the tomato paste for 2 minutes, then add the water, fresh basil stems, and oregano. Bring to a simmer and allow to cook gently until you are ready to assemble the pizza.
Preheat the oven to 400 degrees F.
After 30 more minutes of rising, add the gluten free dough into a well greased cast-iron skillet. The dough may have the consistency of play sand at this time, but it’s okay! Shape the dough and evenly press into the bottom of the skillet.
Top with the sauce, spreading evenly over the pizza. Discard any stems of basil from the sauce.
Top with the sliced mozzarella cheese and some fresh basil leaves.
Finally, line the outer crust with the shredded mozzarella cheese, keeping it only on the bare crust ends.
Place the pizza into your preheated oven and bake for 30 minutes exactly.
Remove the pizza from the oven and top with additional fresh basil. Serve hot.