- In a small bowl, combine the honey and water. Add the yeast and allow the mixture to sit for 10 minutes, until it looks frothy and bubbly.
- Meanwhile, preheat the oven to 450 degrees. Rub a large baking sheet with the olive oil; set aside. In a large mixing bowl, combine the potato starch, corn flour, brown rice flour, chickpea flour, millet flour, baking powder, xanthan gum, and sea salt.
- Add the proofed yeast, olive oil, and egg to the flour mixture. Stir with a wooden spoon until stiff, then turn the dough out onto a surface lightly coated with corn flour, and knead the dough until it comes together. It should be stiff but soft. If the dough is too sticky, add an additional tablespoon of corn flour. If the dough is too crumbly, add a tablespoon of water.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
- Divide the dough in half. If not using the other half right away, place it in a resealable plastic bag and refrigerate.* On parchment paper, roll out half the dough into a 1/4-inch-thick circle. Transfer the dough to the prepared baking sheet by lifting the parchment paper and flipping the dough onto the baking sheet; peel off the parchment paper.
- Top the dough as desired (see Pizza Margherita With Gluten-Free Crust recipe). Bake the pizza for about 15 minutes, until the edges are golden brown. Cut the pizza into eight equal pieces and serve immediately.
* Note: The dough will keep for 3 to 4 days refrigerated, but it will get drier the longer it is kept. It is best the day it is made.