Preheat your oven to 400 degrees.

Heat the milk using your microwave or a small saucepan, to approximately 105 degrees. If you heat it to high, let it cool before adding the yeast so you don’t burn the yeast.

Mix the yeast, sugar and milk in a medium bowl and set it aside.

In your mixing bowl, blend the gluten-free flour mix, salt and herbs (if using)

Once the yeast mixture is foaming, add the apple cider vinegar and 2 tsp. of olive oil and mix well.

Roll out your dough to the approximately 1/8” or desired thickness. Place your dough ball onto a well-floured surface and add some of the corn meal. As you roll out the dough, add more of the corn meal to evenly distribute throughout the dough.

Transfer the dough onto your baking sheet, brush with a little olive oil and bake until the dough is just turning golden brown.

Remove from oven, spread a thin layer of sauce around the crust. Add your favorite toppings, additional herbs and spices, if desired, top with cheese and return to oven until cheese is bubbling.