Gluten Free Vegetarian Pizza

Preheat oven to 176 C or 350 F.

Combine yeast and 180 ml warm water in a bowl.
Remember don't use water that too hot, because it will kill the yeast. The good temperature will be around 43 C or 110 F.
Let set for 5 minutes to activate the yeast.

In a separate bowl, mix evenly white rice flour, brown rice flour, tapioca flour and xanthan gum.
This combination is to make gluten free flour blend, you can replace with ready made gluten free flour if desired.

Add in baking powder, salt and sugar into gluten free flour blend. Whisk thoroughly until all ingredients well combined.

Dig a well in the dry mixture and add in the yeast mixture. Then add in 120 ml warm water and olive oil, stir until well combined.

Lightly coat the baking sheet with non-stick spray before putting down the dough on it.

Dust your hands with brown rice flour, and spread the dough with your hands out to the edges.
Spread it depending on the desired crust thickness.
Remember to keep the edges thicker than the center.

Put the pizza in the oven for 25 minutes to pre-bake.

While waiting the pre-bake, prepare the sauce by adding tomato paste into a mixing bowl. Adjust the taste by adding the seasoning, salt and ground black pepper as needed. Pour in water little bit at the time to get the desired tomato sauce consistency. Set aside.

Cut 2 ears of corn into kernels and set aside.
Cut onions, mushrooms and red bell pepper into thinly slices, set aside.
Half the green olives and set aside.

Once finished the pre-bake, remove pizza from oven.
Spread sauce on it evenly and remain some areas for the crust. Top pizza with prepared topping ingredients.

Put back the pizza in oven for another 20 minutes or until the crust edge turns golden brown.
Remove from oven and serve while its warm.