Gluten-Free | Vegan | OMS-Friendly


  • 1 package of active dry yeast
  • 1 cup of warm water
  • 1 Tbsp agave nectar
  • ½ cup amaranth flour
  • ¾ cup brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 2 Tbsp ground flaxseed (linseed)
  • 2 Tbsp cornmeal
  • 2 tsp xanthan gum
  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red chilli flakes
  • 1 ½ Tbsp olive oil
  • 1 tsp apple cider vinegar


  1. Heat the oven to 245C (475F) with the oven rack at the bottom.
  2. Dissolve the yeast into the warm water, combining with the agave nectar, making it white and creamy.
  3. Take a large bowl and add all the flours and starches, plus the flaxseed, cornmeal, xanthan gum and spices.
  4. Make a hole in the middle and add the yeast, oil and vinegar, mixing the wet and dry ingredients to make dough. Set aside for 20 minutes, covered.
  5. Put dough onto an oiled baking sheet and flatten out. Brush with olive oil and stab some holes in the dough with a fork.
  6. Bake the dough for about 5 minutes until it starts to brown, and starts to become crispy, as this helps to keep the toppings tasty and in place.
  7. Remove from the oven and add toppings.
  8. Return to the oven and cook for another 10 minutes, or until cooked to your liking.