Pesto Pizza

Ingredients:
1 1/2 teaspoons instant dry yeast
1 cup warm water, 105° to 115°
3 teaspoons sugar
2/3 cup rice flour
1/3 cup potato starch
1 tablespoon potato flour
1 1/2 teaspoon melted butter or shortening
1 teaspoon salt

Preheat oven to 425°
In a mixing bowl, disolve the yeast in 1/2 cup of the warm warter with the sugar added.
Let set until yeast bubbles and the quanity doubles.
Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.
Grease a 10"x15" jelly roll pan.
Pour batter down the center and spread with a spatula. Run a teaspoon around the edges, forcing batter up the sides.
Bake the crust for 10 minutes.

Remove from oven and then spread pesto sauce over the entire crust, top with grated motzeralla cheese, (top with your favorite topping) return to oven for 25-30 minutes