Dissolve 1 package of yeast in warm water and 1 tablespoon honey or maple syrup. Mix and let it set for about 5 minutes to activate the yeast and set aside.
In a small bowl add the eggs, olive oil, apple cider vinegar and remaining 1 tablespoon maple syrup and set aside.
In a large bowl add 2 cups of gluten-free flour, arrowroot flour, tapioca flour, potato starch, xanthan gum, coconut milk powder (or egg white powder or almond meal) and salt and mix to combine. Make a well in the center of the flour mixture and add the egg mixture and yeast mixture. With a spatula mix to combine. The mixture will be slightly wet and sticky. Cover with a towel or plastic wrap and set aside for 3 hours to rise. After 3 hours have parchment paper ready to knead the dough.
Sprinkle gluten-free flour on top of parchment paper (so it does not stick). Place the dough on top (flour prevents sticking so use as much as needed) knead the dough for 8-10 minutes adding more flour as needed. Split dough into two (this makes two pizza's). Form the crust with fingers to flatten into ¼-inch crust, or roll out into 1/4 -inch crust. Roll over the edges to form the fluffy crust. Get another piece of parchment paper and repeat with the other half of dough to make another crust.
Heat the oven to 500 degrees F. Add a pizza stone or baking sheet to the oven to heat for 30 minutes. Transfer the parchment paper with rolled out dough to the heated pizza stone or baking pan. Add marinara sauce, cheese and extra toppings and bake for about 15-20 minutes or until the crust is slightly browned.
*Note: Depending on the thickness of the crust and amount of toppings the baking time may vary. *Makes 2 Pizzas that serve 8 slices each.