Tempeh Tikka Masala Pizza with Gluten-free Focaccia style Pizza Crust. gluten-free gum-free vegan recipe

Oat and Rice Foccacia style Gluten-free pizza crust topped with Tempeh Tikka Masala.
gluten, gum, dairy, egg, corn free
Makes 1 8 inch pan

Ingredients:
Crust: crust is soyfree
1/2 cup warm water( very warm to touch)
1.5 teaspoons active yeast
2 teaspoons raw sugar

3/4 cup ground Oats
1/4 cup tapioca starch/flour
1/4 cup potato starch
1/4 cup brown rice flour (2 Tbsp + 2 Tbsp)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon apple cider vinegar (acv)
1 Tablespoon evoo- extra virgin olive oil
1/2 teaspoon garam masala( optional. I used it to balance with the topping. Add other dried herbs of choice)

Toppings:
1 recipe Tempeh tikka masala
Daiya mozzarella shreds or my coconut milk Mozzarella shreds
chopped cilantro

Method:
Crust:
In a bowl, add the warm water, yeast and sugar, Mix well and let sit for 10 minutes.
In another bowl, mix in the Oat flour, salt , baking powder, starches and 2 Tablespoons of brown rice flour
Add the dry mix, herbs, evoo and apple cider vinegar to the yeast mixture.
Mix well with a spoon into a well combined batter.
Let the batter sit covered with a towel in a warm place for an hour. (You can also let it sit just for 10 minutes and then proceed to the next step if in a hurry.)
Add 2 remaining Tablespoons of brown rice flour, mix well and drop the thick batter on a parchment lines baking pan.
I used an 8 inch cake pan, you can also use 9 inch since there is enough batter for the thick crust.
Oil your hands with some evoo and spread the batter with light patting motions to spread evenly towards the edges of the pan.( or drop oil on the batter itself to avoid sticking)
Let the batter sit/rise for 10-15 minutes in a warm place(few minutes longer for more airy rise or if the ambient temperature is cold). Once the batter has visibly risen a bit, Spray water on the batter, especially the edges.
Cover the pan with a foil. No sealing required. Just place the foil on top.
Bake in pre-heated 375 degrees F for 16-17 minutes.
Lightly Tap the center to see if not squishy.
Take the baked crust out, load with desired toppings and cheese. I topped it with the tikka masala. Keep the toppings ready so the crust doesn’t stay out of the oven too long.
Bake for another 12-14 minutes. 
(Broil on Lo for half a minute if you like the crust more brown.)
Top with daiya or cheese of choice, cilantro/herbs. 
Let cool for 2 minutes. 
Slice, look at the airy holes, bite into it(esp the inner crust with the toppings). and let me know if you can tell that it is glutenfree.
Or use any of my wheat or white focaccia as crust.