Gluten-Free Personal Pizzas

Mix all dough ingredients in a stand mixer on low speed for five minutes. The dough is sticky. Stop the mixer and scrape the sides of the mixing bowl, as needed.
Form the dough into a ball. Coat the dough ball with a small amount of olive oil to prevent sticking. Cover the bowl with plastic wrap or a lid, and let the dough rise in the fridge for 8-24 hours.
Place pizza stone in the oven. Preheat oven to 550℉. Prepare six pieces of parchment paper for each mini pizza.
Place the dough ball on one of the pieces of parchment paper. Divide the dough into six pieces, placing each piece on its own piece of parchment paper. Working with one piece of dough at a time, press and stretch the dough into a mini pizza round approximately 7 inches in diameter.
Trim parchment paper to prevent charring and transfer each formed crust to the pizza stone. Bake at 550℉ for 5 minutes each. (Depending on the size of your pizza stone, you may only be able to parbake 1-2 crusts at a time.)
Remove the crusts from the oven. Lower the temperature to 500℉.
Arrange crusts on the large baking sheet without parchment paper. Add desired toppings.
Return the pizzas to the oven and bake for approximately 7 minutes at 500℉, until the cheese is bubbling and the crust is golden.
Cool for 5-10 minutes before slicing and serving.