INGREDIENTS:
3 tablespoons cornmeal
1 ½ cup brown rice flour
1 ½ cup tapioca flour
1 ½ cup sorghum flour
3 teaspoons xanthan gum
3 packages quick-rising dry yeast (7 teaspoons)
3 teaspoons natural turbinado sugar
1 ½ teaspoons salt
2 cups very warm water
3 tablespoons vegetable oil

DIRECTIONS
Oil 2 flat baking stones and 1 cast iron fry pan. Sprinkle with cornmeal.

Combine flours, xanthan gum, yeast, sugar, and salt. Add water and oil. Stir well. Divide into 3 portions. Press onto pans to within 1 inch of edge. Dough will be sticky. Use flour on fingers as needed

Let rest 10 minutes.

Spread tomato sauce, fresh garlic, basil, oregano, and cracked peppercorn onto crust. Sprinkle with mozzarella and Romano cheeses. Top with sliced mushrooms, sliced red onion, red and green pepper strips, and sliced black olives.

Preheat oven 400° F.
Bake 16-18 minutes until crust and cheese are golden brown.

INGREDIENTS:
4 eggs
1 cup sugar
1 cup brown rice flour
1 cup tapioca flour
1 cup sorghum flour
1 teaspoon xanthan gum
3/4 cup oil
½ cup sliced almonds
½ teaspoon vanilla
1 teaspoon almond extract

DIRECTIONS:
Combine flours and xanthan gum. Mix in eggs, sugar, and 1 cup flour. Add oil and 2 cups flour. Add remaining ingredients. Pour into baking pan coated with cooking spray.

Bake 350° for 30-40 minutes.