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1
For the crust: In the bowl of a stand mixer, combine lukewarm water, sugar and yeast.
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2
Let it sit for about 5 minutes, until the yeast activates and appears foamy.
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3
Meanwhile, combine the remaining dry ingredients (brown rice flour, potato starch, xanthan gum, sea salt, ground flax seeds and rosemary), and whisk to combine.
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4
Pour the dry ingredients in with the wet, and mix until just combined.
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5
Divide it in half, and save the other half for another time.
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6
The dough wont be very elastic.
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7
Press dough into a pizza pan or cookie sheet, shaping a raised lip around the edges.
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8
Lightly coat with the olive oil.
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9
Let it rest in a warm spot for about 15-30 minutes.
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10
While the dough is resting, preheat the oven to 475 degrees F, and heat a skillet over medium-high heat with a teaspoon of olive oil.
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11
Remove the sausages from their casings, using a wooden spoon to break them up in the pan.
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12
Cook until browned, and then remove them from the skillet to a plate.
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13
Pour ketchup and barbeque sauce in the same skillet and add the Italian seasoning, mixing until heated through.
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14
Reserve to a small bowl and set aside.
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15
Once the crust has rested, put it into the 475 degrees F oven for 10 minutes.
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16
This will allow the thick crust to firm up a little bit to stand up to the abundance of toppings.
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17
Remove from the oven after the 10 minutes, and then build the pizza starting with the sauce, sausage, onions and peppers.
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18
Cook for another 10 minutes, then add the cheese and finish cooking for 3-4 minutes longer.
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19
Enjoy!
