Published in Gourmet magazine, November 2005. "This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves." Use Recipe #208712 for the brown-rice flour mix. Add more cornmeal to the pizza pan for additional flavor and texture. Once the crust is baked and you have added your toppings, you may need to move the pan up a few notches in the oven to get the cheese to melt and to heat the toppings all the way through.