Gather the dough into one mass. Then, either using olive oil spray or oil and your fingers, coat the exposed dough (no need to oil the bottom of the dough.) Cover with a tea towel and allow to rise in a warm (80ºF) environment for 35 - 42 minutes or until the dough nearly doubles in size and begins to have several holes on top.
Cut any excess parchment paper from the dough. (This prevents the paper from burning if you bake it on a stone or higher than your paper allows.)
If cooking immediately, bake an additional 7 - 8 minutes if using a stone or 10 - 13 minutes when using a pizza pan or baking sheet or until the crust and topping meet your desired goal. Place under a broiler for a few seconds to brown the cheese and the crust's edges more, if desired. (If baking a frozen pizza, bake the crust as directed above, but for a longer period of time. The length of time will vary on how frozen your pizza is, about 15 minutes or more. (Tomorrow, I'll update the time once I bake my frozen one.)
To make a softer crust edges, baste the crust just before the second baking with 1 - 2 teaspoons melted butter (or for dairy-free, half melted coconut milk and half coconut oil.)
Remove the parchment paper for a dark bottom crust.
For firmer crust, bake the crust longer but move it to the bottom rack of your oven. The bottom will become darker their too.
*Honey or agave will make the pizza crust a little softer.
https://glutenfreerecipebox.com/gluten-free-pizza-dough-recipe/