Delicious Gluten Free Pizza!

Crust:

Pizza with venison sausage

2 cups Organic Tapioca Starch
2/3 cup real Romano cheese (real Romano cheese is made with sheep milk so it works for those of us who have dairy issues)
1/2 cup olive oil
2 Tbsp water
2 organic pastured egg

-Preheat oven to 390 degrees with stone bar pan in oven.
-Combine all crust ingredients into mixing bowl and stir/knead with spoon

 -Cut two pieces of parchment paper to fit your bar pan
-Place one piece on the counter, apply some oil to the paper, and place the dough in the center.
-Push the dough out as flat and apply some more oil to surface of dough.
-Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)
-Remove top parchment paper (save it for next time)
-Use finger to push a crust up around the dough

I cut these into 8 large pieces

 -Apply sauce and toppings
-Transfer pizza (parchment paper and all) onto stone.
-Cook for about 20 minutes.
-Remove pizza (and parchment paper) onto cooling rack
-Allow it to cool, cut and serve!

Sauce:

Open jars of homemade tomato sauce or store bought sauce. Add Italian seasoning blend, salt, pepper, garlic powder, onion powder, olive oil and a little sugar to taste. Simmer on stove until thickened.

Toppings:

Whatever you desire--ground meat, sausage, veggies, etc. and shredded mozzarella (homemade mozzarella made with goat milk is great!) or provolone cheese (or combination).

I make four of these to feed my family of 11.  The first time I made these the girls asked me how I got gluten free store bought pizza--it's that good!