Mix the gluten-free flour, room temperature water, instant yeast, sugar, salt, and olive oil with a rubber spatula for a few minutes until no clumps remain.
Spray a mini loaf pan and your hands with olive oil cooking spray. Separate the dough into portions of about 40 grams for each spot in the pan.
Flatten the dough into each spot with your spatula, then cover with plastic wrap and let sit for about two hours until the dough doubles in size.
Par-bake the dough at 500 degrees Fahrenheit for 6 minutes.
Remove the par-baked crusts from the pan to rest on a wire rack. After about 20 minutes, grease the pan well with butter.
Place each par-baked crust back into the pan. Top with pizza sauce, shredded mozzarella, and mini pepperonis.
Bake in the oven for about 10 minutes. Halfway through, you can add more mini pepperonis if desired.
Let the pizzas rest in the pan for five minutes before removing them. Finish with freshly grated Parmigiano Reggiano and a drizzle of hot honey.
Cook it hands-free.
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