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.