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Steps:

1. Pre-heat the oven to 425 degrees Fahrenheit.
2. Mix the 3 ingredients (see dough ingredients above) for the dough with the 1 teaspoon of salt in a mixing bowl.
3. Mix in the flaxseed meal mix (see the 3 ingredients above for this), olive oil and apple cider vinegar in the same mixing bowl.
4. Mix in the Fleischmann's RapidRise Instant Yeast Fast-Acting in the same mixing bowl.
5. Add about 1 cup of water to the dough and mix it. I mix in the water little by little as I'm mixing the dough to gauge the texture.
6. Knead the dough and shape it into a round 1/2 inch thick size (or to your preference of thickness) and place the dough directly to the stone or pizza pan. I find that this is the best way because the gluten-free dough is very sticky and would stick to any paper like glue. My aunt had gifted me a Pampered Chef stone for baking pizza and so this is my preference when baking a pizza but I'm sure you can use a baking pan or pizza pan too. Find a similar pizza stone: Pizza Stone by Hans Grill Baking Stone For Pizzas use in Oven and Grill / BBQ FREE Wooden Pizza Peel Rectangular Board 15 x 12 " Inches Easy Handle Baking | Bake Grill, For Pies, Pastry Bread, Calzone
7. When the oven is at 425 degrees and ready, bake in the oven for 20 minutes total. If you are adding toppings, bake for 10 minutes first, then add toppings and finish the last 10 minutes in the oven.

This is a photo of my pizza when I added vegan cheese to the pizza crust, before I baked it.

1. Boil the 1/4 cup water with half of the brown sugar that you plan to use. When it has dissolved, turn off the heat.
2. Put the 1/2 cup of tapioca flour into the pot and mix throughly together.
3. When it has cooled down enough to touch, start kneading it on a flat surface. I always just use a sheet of wax paper and put it on my table. Then, work the dough on it. Make the dough nice and and flat and evenly cut into tiny squares so they can be easily rolled into a ball individually.
4. Now boil a clean pot with water and fill it (how much water depends on how big your pot is). I just fill it enough where it's at least 4 times the amount of boba balls I'm boiling. Boil the water over medium high heat.
5. Throw the balls into the boiled water over medium heat and cook it for about 10 -15 minutes. I like my boba balls (tapioca balls) to be soft so you may cook for less time if you like it chewy it in the middle. Then, boil it for another 5 minutes in low heat. When the balls are floating, you are definitely sure that they're ready. Drain the boba when it's ready in a colander.
6. Now, in another pot, boil 1/4 cup of water and put the rest of the brown sugar (the other half that we saved from Step 1) in it and caramelize it into syrup over medium heat. I'd use my eye to judge how long it took but usually under 10 minutes. This may be different depending on the heat of your stove.
7. After it's in like a caramel sauce consistency, put the drained boba balls in the pot of caramel and mix it until the syrup has coated the boba balls. It's ready to be put in a cup to use with your favorite drink.

1. Warm up the coconut milk over medium low in a small pot until it's a low boil.
2. Add 1 cup of steel cut instant oats and mix it in the coconut milk for about 5 - 7 minutes (longer if you like it softer).
3. Stir in 2 tablespoons of honey for another minute. Add a bit of water (I added 1/4 cup) if it's getting too dry.
4. When satisfied with the consistency, scoop some into a bowl. Sprinkle some cinnamon and eat! You can sprinkle brown sugar to it if you like it sweeter! Eat!

A Couple Days Later: