Pooka's Gluten Free Pizza

"Friday nights are pizza and a movie at my sister’s home. So I don’t have a new recipe most Fridays, Here I my pizza recipe. It has yeast mmm it’s good. I love this Pizza;>"
 

Recipe By     :Ellen M. Ennis DavisSource: "Pooka's What's for Dinner: Gluten Free with Attitude"
Serving Size  : 6    

  1/2     cup  brown rice flour
  3/4     cup  cornstarch
  1/4     cup  chickpea flour -- sorghum or soy flour
  2        tsp.  baking powder
  1        tsp.  salt
  1        tsp.  xanthen gum
  1/4     cup  skim milk powder -- or dry milk substitute
  2        tablespoons  Flax seed meal -- or rice bran
  1        tbsp  egg
  1/2     cup  warm water -- approximatly
  2        teaspoon  sugar
  1 1/2  teaspoons  yeast
  1/4     cup  olive oil
  2        tablespoons  cornmeal
  1        teaspoon  butter -- enough to grease you fingers
  1        6 oz can  Hunt's® Tomato Paste with Garlic
  1/2     whole  green pepper -- sliced
  1/2     cup  pepperoni sausage -- Gluten Free
  1/8     cup  green olive -- sliced
  1/8     cup  black olive -- sliced
  1/4    cup  mushroom -- sliced
  1/2    cup  mozzarella cheese, part skim milk -- shredded or mozzarella cheese substitute

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let yeast sit in warm area for 15 minutes.

Add all other dry ingredients in a bowl and whisk or sift together.

Add oil to yeast mixture and mix with a fork.

Crack egg into a mesuring cup and add water just until it reaches the 1/2 cup mark, Whisk with a fork

Add wet ingredients to the dry ingredients and mix together. The dough will be very sticky.

Sprinkle pizza pan with cornmeal. Dump the dough onto pizza pan, butter your hands generously and spread dough out to form desired shape and thickness. Cover with damp cloth and let rise for 30 minutes in a warm place

Preheat oven to 400°F

With back of a greased spoon spread tomato paste evenly over dough, distribute toppings over tomato paste and sprinkle with cheese.

Bake pizza at 400°F until the crust is browned and the cheese is golden, 10-15 minutes
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Per Serving : 413 Calories; 22g Fat (46.9% calories from fat); 12g Protein; 43g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 885mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat;
0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 
0 Other Carbohydrates.

NOTES : Of course you can use any topping you choose these are
        just my choice.
        CAUTION: if you use a pizza stone it must not have been
        used before for anything with gluten; the gluten gets into
        the pores and you will always have cross contamination.