—–TOPPING—– 4 Sweet red peppers
4 lb Ripe tomatoes
3 Cloves garlic
1 t 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 t Sugar
2/3 c Rice flour
1/3 c Potato starch flour
1 1/2 ts Solid vegetable shortening
Melted 1 t 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.