First, follow the instructions and combine the yeast packet with the water.

Then, after it's set, add the egg and olive oil according to the directions.

In your mixer, using your dough attachment, add the wet mixture to the dry ingredients. I use 1 1/2 cups of water.

When it comes to rolling the crust, Bob's Red Mill used to suggest using your hands that have water on them - no, don't do that. Roll out the curst between two sheets of plastic wrap.

Okay, set your oven to 415 degrees and dust your pizza pan with the corn meal.

Time for the cheese mixture. Grate the cheese and mix with the mayo, garlic, and hot sauce. Mix well and add in the salt and pepper.

Bake the crust for 8 minutes then take out of the oven and top with the mixture (the mixture makes enough to cover two 12 inch pies, so the whole pack of Bob's Red Mill Pizza Crust). Bake for another 10-12 minutes.

Slice and top with green onions. Dunk in ranch or hot sauce.