Whisk together the flour blend, baking powder, sugar, guar gum, yeast, Italian seasoning, salt, and garlic powder; set aside.
Cut a piece of parchment paper 12-inches round set on a nonskid surface like a silicone baking mat.
After about 20 minutes of the dough is left out at room temperature, transfer the dough to the center of the parchment paper. Using hands dipped in water, distribute evenly to the edge of the parchment paper, preferably over something you can use to transfer the pizza to the hot stone. Alternatively, spread the dough out directly on an oiled baking sheet or pizza pan. I use a pizza peel but you can also use the back of a baking pan or the top side of a pizza pan. Baste entire top crust including edges with olive oil. Bake on a pizza stone for 5 minutes at 500 or in a pan for 10 minutes.