First up - gather your ingredients.
Set the oven to 500 degrees and put your pizza stone in the oven to preheat, too.
Time to get out that much needed food processor. Seriously, you need one of these. Activate the yeast by putting the packet in a little cup and add the honey and the warm water. Let it sit for about 10 minutes.
In the meantime, put all the flour into the food processor and mix. Add in the olive oil and then the yeast mix. Then, slowly add in the water. You want your dough mix well, but not over combined.
Kneed it all together and let it sit in a bowl with a damp towel over top of it for about 45 minutes.
Roll out the dough. It's a bit of a patch job, but it works. Before you put your dough on your pizza stone, sprinkle down some cornmeal, this will help the dough not stick to the pan. Then, place your dough on the pan.
Load with sauce and cheese. I used the same basic fresh tomato sauce as I did on the other gluten free pizza. For cheeses I used pizza mozzarella and parmesan cheese.
Bake in the oven for 9-12 minutes. In my Wolf Convection oven, this took 9 minutes.
Done. Cut it and eat it up!