----TOPPING----
4    Sweet red peppers
4 lb Ripe tomatoes
3    Cloves garlic
1 ts Honey
1/2 ts Salt
1/2 ts Hot red pepper flakes
3    Sprigs fresh basil
1 1/2 c  Parmesan cheese

DOUGH
1 1/2 ts Dry instant yeast
1 c Warm water
1 ts Sugar
2/3 c Rice flour
1/3 c Potato starch flour
1 1/2 ts Solid vegetable shortening
Melted
1 ts Salt

to prepare topping core and seed red peppers and cut into strips. Place
peppers on aluminum foil lined baking sheet, skin side up, and place under
brolier flame till skin is blackened, 8 to 10 minutes. Remove to cool. Peel
off skins. Cut tomatoes into sections, but do not remove the seeds and
juice. Puree 1/3 of the peppers, tomatoes and garlic in the blender or
processor repeat with remaining ingredients 2 or more times. Transfer
tomato pepper mixture to large pan. Add honey and salt. Cook on high heat
until mixture boils, then reduce heat and simmer, uncovered, untill mixture
thickeness of sauce, at least 1 hour. add red pepper flakes and leaves from
fresh basil. Meanwhile prepare dough. Dissolve yeast in large bowl in 1/2
cup warm water until dough achieves consistency of cake frosting, that
spreads but not runs. Grease 10X15 inch jelly roll or baking pan. Pour
batter down center and spread evenly with spatula into circle. Raise edges
slightly to hold topping sauce and sprinkle with Parmesan cheese bake 425
until done 25 to 30 minutes. Remove from oven make 4 to 6 servings. from
gluten free cooking by Pat Garst.