1. Place the ground flax or chia seeds into a small bowl. Boil water and then pour over the seeds. Stir immediately to make a thick paste, and set aside to cool.
2. Place corn flour, potato or tapioca starch, arrowroot powder, rice flour, sea salt, garlic powder, and spices into a large bowl and gently stir to combine.
3. Whisk together the flour/spice mixture and yeast in a large bowl.
4. Add flax paste, water, honey, and melted avocado oil or bacon fat and mix on low speed with a dough hook (or simply with clean hands), until fully combined, 1-2 minutes, scraping sides and bottom of bowl to fully incorporate all ingredients. Knead until dough is smooth and pulls away from sides of bowl, 4-5 minutes.
5. Coat a large bowl with 1 tablespoon olive oil. Transfer dough to bowl, turning to coat the dough in oil; cover bowl with a clean kitchen towel. Let rise at room temperature until nearly doubled in volume, about 45 minutes to an hours.
6. To make flaky crust...Using a rolling pin and extra cornmeal to prevent sticking, roll the dough out onto dry work surface into a rectangle about 15x12 inches (I prefer to do this on a silpat for ease of transfer and clean up).
7. Using clean hands, spread the softened avocado oil or bacon fat over the surface of the dough leaving a small margin at the edges.
8. Starting at the short end, roll the dough into a tight tube. With seam side down, flatten the cylinder into a rectangle about 18x4 inches. Cut rectangle in half crosswise.
9. Working with one half, fold into thirds like a letter; pinch seams together to form a ball. Don't worry if it's not perfect, it will still be delicious.
10. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40-50 minutes.
11. Meanwhile preheat oven to 425F.
12. To bake, coat two 9 inch round pie pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13 inch circle. Gently transfer dough to the pan and lightly press into the shape. If dough resists stretching, let it warm at room temperature for about 5 minutes before trying again. Repeat with remaining dough ball.
13. To each pie, add half of the sauce and toppings. Bake until crust is golden brown, about 20 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.