Gluten-Free Pizza Crust for Pizza Ovens

Dry ingredients:

1 1/2 cups gluten-free brown rice flour (instead of the brown rice flour blend listed in the K.A. recipe)
2 tablespoons buttermilk powder or nonfat dry milk powder
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon glucomannan (instead of the xanthum gum listed in the K.A. recipe)
1 1/2 teaspoons instant yeast
1/4 cup stevia (or whatever sweetener you choose, note this is more sweetener than listed in the K.A. recipe)

Wet ingredients:

1 cup warm water
2 tablespoons olive oil

Mix all by hand using a large spoon. The "dough" is really more of a batter at this stage - a wet, sticky mess that in almost no way resembles pizza dough. But just keep on keeping on, it all turns out just fine in the end.

If you like super thin, make 2 pizzas by cutting the dough in half. Spoon dough onto one or two sheets(your preference of thickness for your crust) of parchment paper sprayed very well with cooking oil. Sprinkle corn meal on both sides & 'plop' the dough on one side. Lay the other sheet of parchment on top & carefully roll the dough being careful that it doesn't burst out of the parchment.
Stick it in the freezer for about 30 minutes on a cooking sheet.  After you take the dough out of the freezer peel away the parchment paper and lay the dough down in a greased baking sheet.
Stick the baking sheet in the oven at 425 degrees for about 10 minutes or so to firm it up and get it ready for assembling and baking.
Spread corn meal onto your pizza peel, then lay the dough down onto the peel and build the pizza the way you like it!
Slide the pizza into the pizza oven at about 700 degrees, and it should cook in about 10 or so minutes.