In a small bowl, using a fork, combine the flour blend, baking powder, guar gum, yeast, Italian seasoning, salt, and garlic powder; set aside.
Add the oil and vinegar to the yeast mixture. Make a well in the center of the dry mixture and pour in the wet mixture. Stir everything together until it forms a sticky dough.
Scoop the dough onto an oiled sheet of plastic wrap. Coat the top of the dough with oil and loosely wrap; set aside.
Once the sauce is done, oil a microwave-safe 5-inch ramekin, or 2 coffee mugs or teacups, and press the dough into the mug and slightly up the sides. If you want a really good crust, clean up any mess while the crust rises about 5 minutes. Otherwise, proceed to the next step.
Microwave on high for 1 minute (based on a 1200-watt microwave - longer for lower-powered and reduce the time for higher-powered).
Add 1 tablespoon of sauce for the entire dough, even if dividing it between two containers. (You don’t want to add too much sauce or it may soften the dough. You can use any extra sauce to make another batch of pizza or dip your cooked pizza into it.)
Add 2/3 the amount of cheese, pepperoni or whatever protein you’re adding, and top with the remaining cheese. Microwave on high for 40 seconds.
*Make the recipe once. If you decide you’d like a fluffier crust, add up to 1/8 tsp more baking powder.
https://glutenfreerecipebox.com/gluten-free-microwave-pizza-recipe-in-mug/