There was a wood-fired pizza shop in Ft. Lauderdale that used to make a fully loaded pizza that was pricey – but completely worth it. The classic flavors of olives, peppers, mushrooms onions, and ground beef or sausage are complimented by the addition of artichoke hearts. Anchovies hide and give a nutty undertone to the meal.

2 cups warm water
1 Tbsp yeast (or 1 package)
1 Tbsp sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1/2 cup cornmeal
1/2 tsp salt
2 Tbsp olive oil

12 oz fresh whole milk mozzarella (the fresher the better, water packed buffalo mozzarella is best)
chopped onion
chopped tomato
black olives
anchovies (optional)
artichoke hearts (optional)
mushrooms (chantarelle preferred)
chopped green pepper
1 or 2 cups of marinara, pizza, or tomato sauce
Nonvegetarians: sausage or ground beef (we like italian turkey sausage), crumbled and fried

Instructions
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper, or oil a stonewear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.
Add the rest of the ingredients and beat at high speed for 3 minutes.
Spread batter onto prepared pans to make 6-10 inch pizza rounds. Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.
Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz cheese and desired toppings over the top of each pizza.
Either bake or grill over medium high heat for another 5-6 minutes.