Warm the milk in a small pot to between 105-115°F (if you go over, just let it cool until the temperature is in that range so you don't kill the yeast). Transfer to a wide medium bowl and mix in honey. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let sit for 10 minutes while the yeast activates and foams. If your yeast hasn't gotten foamy by 10 minutes, your yeast may not be fresh, so try again with a new package.

Meanwhile, combine tapioca starch, oat flour, sorghum flour, corn starch, xanthan gum, and salt in the bowl of a stand mixer with the dough hook attachment or a large mixing bowl. When the yeast/milk mixture is ready, add it to the flour along with the olive oil and vinegar and mix on low to combine. Increase speed to medium and knead for 4-5 minutes until the dough is super smooth and pulls away from the edges a bit. (If using a mixing bowl, mix with a wooden spoon until it's thick, then knead with your hands until it forms a smooth ball).

Shape it into a ball and transfer the dough to a lightly oiled bowl (If it’s a bit sticky, that's okay!). Cover with plastic and set in a warm place for an hour, until doubled in size (I use the proof setting on my oven).

Preheat oven to 500°F (or preheat a pizza oven) with a pizza stone on the bottom rack. If you don’t have a pizza stone, you can use a large cast-iron skillet or dark baking sheet. With a baking sheet, bake it on the parchment paper and keep in mind, your crust may be a bit less crispy on the bottom. Whatever you use, have it in the oven while preheating.

Divide the dough in two and shape each half into a disk. On a sheet of parchment paper, roll each crust into a 13-inch round using a rolling pin. Fold the outer ½-inch edge over and crimp/seal the roll onto the bottom to create a crust edge (see pictures). Prick the bottom a few times with a fork to avoid large air pockets. Repeat with second crust.

Dust a flat cookie sheet with cornmeal and carefully remove the pizza crust from the parchment paper and transfer it onto cornmeal-coated sheet. With confidence, slide one pizza crust onto the hot pizza stone or into the pizza oven. Par-bake for 6-8 minutes, until firm, but not yet browned (adjust timing if using a pizza oven, according to the manufacturer’s instructions. For example, I only par-bake mine for 1 minute, rotating halfway through, in my Uuni pizza oven).

Remove the pizza from the oven and add sauce and toppings. While adding the toppings, par-bake the second crust.

Bake the topped pizza for another 12-15 minutes until the crust is crispy on the bottom with golden edges and cheese is melted (again, adjusting timing if using a pizza oven).