In a food processor, process the gluten free flour, sugar, baking powder and yeast.
Add the goat milk and eggs and process til mixed.
Add the oil and warm water and process.
Stop once the dough has formed into a ball.
*Depending on your altitude and humidity you may need to add a bit more warm water if dough is dry or a bit more gluten free flour if dough is too runny.
Lightly dust your countertop with gluten free flour.
Drop dough onto floured surface and play with it for a bit to form into a nice ball.
Lightly grease a glass or ceramic bowl.
Place dough into bowl.
Cover with saran wrap then a tea towel.
Place bowl in a draft free location and let rise for 1-2 hours.
Divide dough into 2-3 pieces and roll out onto a piece of parchment paper.
Place pizza stone in oven.
Preheat oven to 425 degrees.
Once oven is hot, take pizza stone out and quickly place the parchment paper topped pizza dough on it.
Quickly put stone back in oven and cook rolled dough for 7-8 minutes.
Remove cooked crust and top with all your favorite pizza toppings.
Again, do as quickly as possible so that stone does not cool down too much.
Put back in oven and bake pizza for about 10 minutes.