) In a medium mixing bowl, mix together warm water, oil, and sugar.
) Sprinkle the yeast on top and allow it sit for 5 minutes until foamy.
) Meanwhile, mix together 1.5 c. flour, xanthum gum, baking powder, and salt in a large mixing bowl.
) Whisk in egg yolk to the yeast mixture.
) Next, add the yeast mixture to the dry flour mixture.
) Using a fork, blend all ingredients together until mixture is slightly sticky. Gradually add remaining ½ c. of flour. (Warning: do not over blend as dough will become tough).
) Using a rimmed baking sheet, flip the baking sheet over so that the rimmed side is facing towards the counter. With the bottom side of the baking sheet now face up towards you, spread oil to the surface and sprinkle polenta across the baking sheet.
) Place the dough on the pan and use a greased rolling pin to flatten out the dough until it is approximately ¼ in. thick.
) Cover the dough with a lightweight cloth and place it in a warm spot. Allow dough to rise for 1 hour. After 1 hour, the dough should have doubled its size.
) Heat oven to 350.
) After dough has fully risen, place the pan in the oven and allow dough to bake for 10 minutes until it is fully cooked through, but not yet browned.
) While baking, slice the fresh mozzarella and tomatoes into slices about ¼in. thick, and chop the basil.
) Next, spread tomato sauce on top of the crust.
) Place the mozzarella and tomato slices on top of the sauce without overlapping each other. Add fresh ground pepper.