In a medium bowl, mix the olive oil, maple syrup, and 1/4 cup water together.
In a separate small dish, add the gelatin slowly to 3 tbsp of cold water. Allow it to sit for about 1 minute then stir it into the other wet ingredients.
Add the flour and salt to the wet ingredients and mix until it forms a smooth dough. If it is a little sticky, add a little bit more flour. If it is a little dry/crumbly, add a tiny bit of water.
Form a round ball with the dough and place it on a sheet of parchment paper. Dust the dough with a little bit of flour to keep it from sticking to the paper. Using your hands or a rolling pin, flatten the dough into a 7" diameter circle, about 1/4 inch thick, mending any cracks on the edges as you go.
Ideally, it's best to keep the dough on the parchment paper and transfer the parchment paper (with the dough) to the sheet pan. This is because the dough is a bit delicate and can break when moved. If this isn't possible, just be cautious when you transfer it to the baking sheet.
Bake the dough on the middle oven rack for about 15 minutes at 350 degrees. Remove it after 15 minutes to add the toppings.
Return the pizza to the oven and continue baking for another 13-15 minutes watching the crust to prevent burning.
Remove it from the oven, allow to cool slightly, and enjoy!
-Double or triple this recipe for a larger pizza- note, cooking times will be a little longer for bigger pizzas. - You can make the dough ahead of time and store it in the fridge for up to 2 days or freezer for up to 3 months for later use.