Gluten-free sicilian pizza

1. Stir the yeast and maple syrup with 1 cup of warm water.
Set aside for 5-10 minutes.
Whisk together the brown rice flour, potato starch, tapioca starch, cornmeal, salt, and xanthan gum in a bowl.
Make a well in the centre of the dry ingredients. Pour in the active yeast mixture, and olive oil. Stir until fully incorporated.
Turn the dough on a work surface and knead for 5-7 minutes.
Set the dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for an hour.
Pre-heat your oven to 220C/425F.
Prepare a baking sheet.
Lightly brush with olive oil and dust with cornmeal. Set the dough onto the pan and press into a crust.
Pre-bake the crust for 5-7 minutes.
Take the crust out of the oven and put the toppings on.
Finish baking for another 10-15 minutes.