In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the Caputo gluten-free flour blend, xanthan gum, and salt.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix with a wooden spoon or dough hook attachment on a stand mixer until a sticky dough forms.
Lightly grease a clean bowl with olive oil. Transfer the dough to the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 45 minutes to 1 hour, until slightly puffed.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Turn the dough out onto a lightly floured surface using Caputo gluten-free flour. Divide the dough into two equal portions for two 12-inch pizzas.
Using your hands or a rolling pin, gently shape each portion into a 12-inch round pizza crust about 1/4 inch thick. Transfer the crusts onto parchment paper.
Add your desired toppings to the crusts.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or a baking sheet.
Bake for 12-15 minutes, until the crust is golden and the toppings are cooked.
Remove from the oven and let cool for 3-5 minutes before slicing and serving.