Herbed Breakfast Pizza Crust

1. Warm the water.

2. Place yeast, olive oil, and one third of the warm filtered water into a small bowl, stir gently and set aside.

3. Place the ground flax or seeds into a separate bowl.

4. Boil the smaller amount of water and pour over the flax or seeds. Stir immediately to make a thick paste, and set aside to cool.

5. Place corn flour, potato or tapioca starch, arrowroot powder, rice flour, sea salt, garlic powder, and herbs into a large bowl; stir gently to combine.

6. Using a standing mixer with the paddle attachment if you have one (or mix by hand), add the flax or seed paste and yeast/oil/water mixture to the flour mixture.

7. Mix on medium speed until the dough comes together into a soft, pliable ball.

8. If the dough is too dry, add more water until it is the consistency of playdough. Water amounts may vary.

9. Set the dough aside in the bowl, cover with a clean towel, and allow to rise for 1 hour.

10. If you have a pizza stone (which will greatly improve the quality of your crust), place it in the cold oven. Preheat the oven to 550F.

11. Separate the dough into two balls. Between two layers of parchment, roll out the dough to 14 inch thick.

12. Before adding the toppings, pre-bake 3-4 minutes at 500F until the crust is slightly browned.

13. Remove crust from oven, add cheese and any additional toppings of your choosing and return to oven until cheese is melted and begins to bubble.