1 & 1/4 cup soy flour
1 cup cornstarch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Mix the above (I usually sift it together)--then use the amount called for in the recipe--the recipe does not use all of this.
Make your sauce (below) before mixing the dough--this gives the sauce time to get full of flavor. I often make it earlier in the day.
1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce (use a GF brand)
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 tsp salt
4-1/4 tsp yeast
3 to 3 & 1/2 cup of the above flour
3/4 tsp Xanthan gum (omit if using regular flour)
1- tab Italian seasoning (I used Mrs. Dash salt free.) optional
Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt (and Italian seasoning if using)and then enough of the rest of the flour (around 1 & 1/2 cup or so until the dough is just barely firm enough to handle. Stir until smooth. Put in 15 inch non-stick cookie sheet pan ( sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread.
Let rise 25-35 minutes--so that it gets a bit puffy. (I like to cook the dough at this stage in the pan for about 3 minutes before spreading with the sauce and toppings then continue cooking after spreading with sauce and toppings )Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or a bit more until slightly browned (you want the middle area on the bottom to get brown as well--so test it)
Topping: I used red bell pepper, green bell pepper, onion, cooked mushrooms, and black olives (cooked spinach would probably be good)